Mustardy Potatoes, Leeks & Pintos

• 2 tablespoons butter
• 2 leeks, cleaned well and sliced into 1/4" thick rounds
• 2 tablespoons olive oil
• 5-6 medium-sized yukon gold potatoes, sliced 1/4" thick
• 3 cloves of garlic
• 1/2 cup dried pinto beans OR 1 can cooked pintos
• 2 tablespoons whole grain mustard
• kosher salt, to taste
• freshly ground black pepper, to taste
• Pinch red pepper flakes
• 1 tablespoon chopped fresh parsley

1. If using dried pinto beans, soak & cook them as you normally would before beginning the rest of the recipe.
2. Heat the butter over medium-high heat, preferably in a cast-iron dutch oven. Once completely melted, add the leeks and saute until soft and beginning to fall apart, about 10 minutes.
3. Add the olive oil and give it a minute to heat. Add the potatoes and quickly move them around so they all get a coat of oil. Then walk away. Just walk away. Allow the bottom layer of potatoes to get nice and browned before mixing them, making sure all of the potatoes get tender and browned in the oil. Then, add the garlic and cook for 30 seconds to 1 minute, until fragrant.
4. Add the pintos, mustard, salt, pepper, red pepper and stir to combine. Allow the pintos to heat through and continue to season to taste until delicious!
5. Serve with a small sprinkling of parsley and enjoy!

butter, leeks, olive oil, gold potatoes, garlic, pinto beans, whole grain mustard, kosher salt, freshly ground black pepper, red pepper, parsley

Taken from food52.com/recipes/14481-mustardy-potatoes-leeks-pintos (may not work)