Cheesy Smashed New Potatoes, Chipotle BBQ Red Beans, & Crispy Leeks

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Michigan is taking her time with Spring this year.  These windy cold May days leave me craving warm comfort foods and Spring ingredients at the same time – such confusion!  This post is both – comfortable and Springlike – using tender new potatoes and fresh leeks!  As I prepare the components I bless their simplicity and I appreciate that the month of May is exactly as it is – verging on the edge of June and the inevitable warmth of those days.

This post is really three recipes – yet all are simple enough to prepare together.  Each can be enjoyed separately and in different combinations – suggestions to follow.  I offer a quick preparation for the red beans if cooking from scratch is not an option for you at the end of a busy day (open a can!!!). The cheesy new potatoes are quick and can be prepared using only ONE pan (which I love!).  The leeks are also quick and can be cooked in the oven (not fried!).  Put it all together and you get a super filling meal which truly creates a strong grounding and contentment in the body.  A heartwarming experience – both in the creating and in the eating!

Vegan version: Potatoes – substitute a non-dairy cheese or eliminate, and a vegan butter.  If making BBQ sauce, substitute a vegan Worcestershire sauce or purchase a vegan BBQ sauce.

Following are a few suggestions on other ways to enjoy these recipes.  Stuff the red beans in a burrito, scramble with eggs or tofu, toss with brown rice and stir-fried veggies, or use in a spicy Jambalaya with a vegetarian “sausage”.  The cheesy potatoes would be wonderful baked in a shepherds pie with veggies or served with a crispy marinated tofu steak and steamed broccoli.  And the crispy leeks…these little guys add crunch and spice to everything – toss them in your salad!  As always, use your imagination and approach with a sense of adventure – be open to all the possibilities.

Blessings and happy cooking!

Cheesy Smashed New Potatoes, Chipotle BBQ Red Beans, & Crispy Leeks
Serves: 4 servings
  • 2 cups cooked red beans
  • ½ cup organic prepared BBQ sauce
  • OR make BBQ sauce from scratch using the following:
  • ¾ cup ketchup
  • 2 tablespoon light brown sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder
  • 12 small new red potatoes, washed and quartered
  • 4 tablespoons butter
  • ½ cup plain non-dairy milk
  • 4 ounces raw Cheddar cheese
  • Salt & Pepper to taste
  • 1 large leek, white and light green parts only
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • Salt & Pepper to taste
  1. Preheat oven to 425 degrees
  2. In a large stock pan, bring water to a boil. Drop in potatoes and cook until tender. Drain and return to pan over low heat. Add butter, milk, salt & pepper. Smash well. Sprinkle with cheese, cover, and let cheese melt.
  3. While the potatoes are cooking, prepare the leeks.
  4. Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with oil. Sprinkle flour and spices over leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes.
  5. If making BBQ sauce, combine all ingredients in a small bowl and mix well.
  6. In a small saucepan, combine the cooked red beans and BBQ sauce. Warm together.
  7. Assembly: a layer of potatoes, a scoop of red beans, and a handful of crispy leeks. Pass a bowl of BBQ sauce for additional drizzling.

3 replies
  1. lisa johnson
    lisa johnson says:

    Crowning glory! Love your description so much – you have word skills:-))) Thank you Marcie.

  2. lisa johnson
    lisa johnson says:

    Thank you for the compliment and comment! Here in rainy Michigan, comfort food is much needed. Have a great weekend.

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