White Bean Salad in Patty Pan Cups

By maredan

Ingredients

• 2 * 2 tablespoons olive oilolive oil
• 1 * 1 cup sliced leeks (white and light green parts only), washedsliced leeks (white and light green parts only), washed
• 1 * 1x19 ounce tin, navy beans, rinsedtin, navy beans, rinsed
• 1 * 1 clove garlic, mincedgarlic, minced
• 2 * 2 teaspoons chopped fresh thymechopped fresh thyme
• 1/3 * 1/3 cup dry white winedry white wine
• 2 * 2 tablespoons brunoise (very finely diced) red bell pepperbrunoise (very finely diced) red bell pepper
• * salt and peppersalt and pepper
• 24 * 24 mini Patty Pan squash24 mini Patty Pan squash

Preparation

Step 1

Directions

1. To prepare patty pan squash, blanch in salted boiling water until just tender, about 2 minutes.
2. Shock in ice water to halt cooking and drain. Scoop out tops with a melon baler, to make room for filling. Chill until ready to fill.
3. For white bean salad, heat a large sauté pan over medium heat and add oil.
4. Add leeks and sauté until tender, about 5 minutes. Add beans, garlic and thyme and sauté 1 minute more.
5. Add white wine and simmer until almost all liquid has reduced. Stir in red pepper and season to taste. (Salad can be served warm or chilled for filling).
6. To fill, spoon a little bean filling into patty pan squash and chill until ready to serve.