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Bean Confit with Lemon, Saffron, and All the Alliums
Ingredients
  • Big pinch of saffron threads
  • 2 lemons, divided
  • 1 medium leek (about 8 oz.)
  • 2 to 3 spring onions (6 to 8 oz. total)
  • 1 to 2 green garlic stalks or 1 head of garlic
  • 1 cup extra-virgin olive oil, divided
  • 2 bay leaves, preferably fresh
  • 1 12 to 15.5-oz. jar or can white beans (such as gigante, corona, cannellini, or navy)
  • ¼ cup dill fronds
  • ¼ cup mint leaves
  • Flaky sea salt
  • Crusty bread (for serving)
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