Kidney Beans with Leeks
1 pound canned kidney beans
garlic, minced (3-4 cloves or more as you like)
1 large lemon juice
3 leeks (white parts only), tiny sliced
1 cup chopped fresh parsley
2 teaspoons crushed red pepper
2 tablespoons olive oil
salt & pepper
Heat olive oil and saute garlic. Add leeks and stir until wilted.
Add kidney beans, lemon juice, salt, pepper, and hot water. Water should be about an inch above the beans. Boil first then reduce the heat and simmer until the water level goes down (almost same level with the beans or just a little over)
Before you turn off the heat, add red pepper and parsley.
I like to eat this food cold. You can also use vegan margarine instead of olive oil if you like it warm.