I know I really like almost every recipe that I create, and I’m not ashamed to tell you so. But this one — oh, this one! — is something special. Creativity hasn’t been my strong point in the last couple of weeks and I had been feeling a little guilty about not creating many original recipes. I pulled out all the stops when I made tonight’s dinner … and it was worth it.

The white beans and potatoes make a hearty dish, while the leeks, capers, currants, pine nuts and cumin give it some personality. I served it with some grilled sausages to please my carnivores, but it stands alone as a satisfying vegetarian entree.

White Bean and Potato Sautee with Leeks and Capers

Ingredients:

• 1 medium to large red potato, small diced and microwaved for 1 minute
• 2 leeks, sliced
• 2 cloves garlic
• 1 red pepper, grilled and chopped
• 1 can of white beans, rinsed and drained
• 2 tablespoons capers
• 2 tablespoons currants
• 1/4 cup pine nuts, toasted
• 1 teaspoon whole cumin seeds
• 1 teaspoon ground coriander
• lemon juice
• olive oil
• feta cheese crumbles

In a large skillet or saute pan, cook the potato, leeks and garlic until browned and tender, about 10 minutes. You can saute the red pepper here too; I chose to grill mine since the sausages were on the grill.

Next, add the cumin seeds and coriander and saute until fragrant, about a minute or so. Then add the beans, capers, currants and pine nuts and heat through.

Remove from heat, add the red pepper and drizzle the whole dish with lemon juice and olive oil. Sprinkle with feta cheese just before serving.