Cooking Spree on a Chilly Sunday: Borlotti Beans and Leeks with Carrots

When it’s too cold to step outside, the warmth of the kitchen feels like the coziest retreat. Last Sunday was one of those days. With the wind howling outside, I found myself on a cooking spree, inspired by my mother-in-law’s timeless recipes. By the end of the day, I had two comforting dishes on the table: borlotti bean stew and leeks with carrots, lemon, and olive oil.

The Borlotti Beans

The borlotti beans had been sitting in my freezer, patiently waiting for their turn. I decided to use my tried-and-tested recipe from the blog to turn them into a hearty stew. There’s something deeply satisfying about taking simple ingredients and creating a dish that warms both the body and the soul.

The Leeks That Waited

The leeks, on the other hand, had a bit of a backstory. I’d brought them back from France, where the leeks are big, bold, and come with their green tops intact—just the way I like them. While British leeks are undeniably delicious, they’re usually trimmed in supermarkets. For those big, untrimmed beauties, I either visit the farmers’ market or bring some back from trips to France.

For some reason, I always procrastinate when it comes to cooking leeks, and these were no exception. They sat in the fridge for two weeks before I finally decided their time had come. I paired them with carrots, lemon, and olive oil to create a light, flavorful side dish that’s easy to prepare yet incredibly satisfying.

Do You Have a Procrastination Food?

This got me thinking: do you have a food, vegetable, or fruit that you always delay cooking? Something that sits in your fridge or pantry for days (or weeks!) before you finally tackle it? For me, leeks seem to be the one.

Recipe: Leeks with Carrots, Lemon, and Olive Oil

Here’s how I prepared the leeks with carrots:

Ingredients (Serves 4-6, Ready in 30 minutes):

• 500g leeks, washed and sliced diagonally (1-2 cm)

• 2 carrots, sliced diagonally (1-2 cm)

• 1 medium onion, diced

• 50g pearl barley

• Juice of 1 lemon

• 200ml water

• 5 tbsp olive oil (plus more to serve)

• 1 tsp granulated sugar

• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pan with a lid and sauté the onions for 10 minutes.

2. Add the carrots and cook for another 10 minutes.

3. Add the leeks, lemon juice, pearl barley, and water. Mix well, bring to a simmer, and cook for 20 minutes until the carrots and leeks are tender.

This dish tastes even better the next day. Serve it at room temperature, drizzled with extra virgin olive oil and a slice of lemon on the side.

A Complete Meal

I served the borlotti bean stew and leeks alongside meatballs, atom (a spicy yogurt dip), and a fresh green salad. Together, they made for a comforting and well-rounded meal, perfect for a cold winter day.

Share Your Thoughts

I’d love to know—what’s your procrastination food? And how do you like to prepare leeks? Let me know in the comments, and don’t forget to share your favorite winter recipes!