If you want to enjoy bean confit with lemon, saffron and onion, follow these simple steps, and don’t forget the added flavor provided by Extra Virgin Olive Oil from Spain.
How to make bean confit with lemon, saffron and onion
- Preheat the oven to 375° F.
- Put the saffron in a cup and add the juice of half a lemon. Slice the rest of the lemon and set aside.
- Heat ¼ cup Extra Virgin Olive Oil from Spain in a frying pan over medium heat. Add the leek and cook for 3 minutes until golden brown on one side. Remove.
- Place the spring onion and garlic in the pan face down. Cook until golden brown and then remove.
- Add to the frying pan the rest of the Extra Virgin Olive Oil from Spain, the saffron and lemon juice, the sliced lemon, drained beans, salt, and bay leaf and stir gently.
- Add the leek, garlic, and spring onion with the browned side up.
- Cover the pan and bake for 40 minutes. Halfway through cooking, stir gently.
- Allow to rest and sprinkle the dill and mint on top to serve.
Serve the bean confit with lemon, saffron, and onion on slices of crusty bread.
The flavor from this slow confit cooking method is incredible: the beans are tender but remain whole, and the fresh herbs add the perfect brightness for contrast.