more veggies, please!

when you come home from the farmer's market after yet another week of only potatoes, beets, carrots and onions... 1 hour 20 min – serves 4 to 6 cassoulet 3 medium leeks (white and pale green parts only) 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces 3 celery ribs, cut into 1-inch-wide pieces 4 garlic cloves, chopped ¼ cup olive oil 4 thyme sprigs 2 parsley sprigs 1 Turkish or ½ California bay leaf 1/8 teaspoon ground cloves 3 (19-oz) cans cannellini or Great Northern beans, rinsed and drained 1 qt water 1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry. 2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 ...

4 hours and 15 minutes total – serves 6 Black Beans 2 hours 30 minutes, plus at least 6 hours soaking time – serves 6 1 pound black beans, washed and picked over for stones 2 quarts water 1 tablespoon canola oil or extra virgin olive oil 1 medium onion, chopped 4 large garlic cloves, minced 2 bay leaves 1/4 cup chopped cilantro, plus additional for garnish if desired Salt, preferably kosher salt, to taste 1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator. 2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour. ...

30 min – serves 6 1 large onion, coarsely chopped (2 cups) ½ cup oil-packed sun-dried tomatoes, drained and chopped 6 tablespoons extra-virgin olive oil, divided 6 garlic cloves, minced 1 teaspoon aleppo pepper 2 (19-ounces cans) cannellini beans, rinsed and drained 1 cup water 2 (10-ounces) bags spinach, tough stems removed 1. Cook onion and sun-dried tomatoes in ¼ cup oil with ½ teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute. 2. Stir in beans, water, spinach, and ½ teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoons oil. from Gourmet