Roast pork and leek sliders with garlic parsley butter beans

Leftover roast pork is delicious in many dishes, like my lunch of make-your-own-tacos, and of course, mini sliders. Serve with a side dish of beans sauteed with parsley and garlic for a robust meal in winter, or with a side salad in the summer.

Ingredients:

  • 4-6 leeks, washed and with the roots trimmed about 1/2 inch
  • Roast pork or another cooked meat, chopped into smallish pieces
  • Bread rolls
  • 8 oz. pre-cooked beans (we used a tin of butter beans after our lima beans failed to soften in time)
  • Chopped garlic or garlic powder
  • 2-3 sprigs of parsley, leaves chopped roughly
  • Butter, duck fat or oil

Directions:

  1. Preheat the oven to 350-400 degrees and put the bread rolls in (they’ll only need 5-10 minutes)
  2. Cut the leeks into small pieces
  3. Heat 1 1/1 tablespoons of butter/fat/oil in a pan over medium heat
  4. Saute the leeks for 4-5 minutes, moving constantly to prevent burning
  5. Meanwhile, heat more butter in a small pan and warm the garlic (2-3 minutes if using raw, 1 minute if using powdered/dried)
  6. Put the beans into the pan and heat
  7. Add the pork or cooked meat to the first pan with leeks, lower the heat
  8. After a few minutes when the beans are hot, add the parsley, remove and serve
  9. The leek and meat mix should be done, cut the rolls and serve

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