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.
Recipe by Sprinkle with Love at