Great Northern Beans! With Flair

Here is a recipe I made up last autumn for a Halloweeny feast! It was the result of just having bought my FIRST tin of Hungarian paprika (!!), having beans, and not knowing how to cook beans.

Of course, I recommend that you buy dried beans in bulk and prepare them from scratch -- it's more economical. Freeze em and it's a breeze later on! At the time, though, I did not have this option.

PAPRIKA-ED GREAT NORTHERN BEANS
(or, GREAT PAPRIKA NORTHERN BEANS):
"They're great!" Yes, I went there.

=Ingredients=
organic leek, thinly sliced (~1-2 in of the white part or more)
1 can (6 oz) tomato paste (NOT sauce! the thick paste.)
1 can organic great northern (white) beans
2-3 tsp paprika - whichever kind you have
(Optional: dried basil or oregano)
Freshly grated salt & pepper to taste -- none of that pre-grated stuff!!

=Instructions=
1. Heat some oil or butter (or a combination for the best of both worlds) in a large frying pan. When it's shimmering, add the leek and sprinkle on the paprika. Sautee 3-5 minutes.
2. When the leek is well sauteed but not burnt, add the tomato paste. I like to use a rubber spatula because you can get every last drop! Open the can of beans, drain, and dump 'em in. Mix well (folding motions) and spread it so it's in a thin layer in the pan. Use that surface area to increase evaporation/reduction rate!
3. Lower the heat so the mixture bubbles gently. Give it a go-around with your spatula or wooden spoon occasionally to make sure it doesn't burn and stick to the bottom.
4. When the sauce dries some and gets really thick, taste. Salt & pepper to taste - be careful not to add too much; add a bit at a time to avoid overspicing. (If you overspice, put in another 1/2-1 can of beans and heat through.)
5. Serve as a side! This is rich and hearty fare for a cold day.

Feel free to add some dried basil or the like along with the beans!

PRESENTATION: FALL DINNER
This is something new I'm adding occasionally -- how to lay out your table.

Here's how I did the presentation for this particular meal -

- MIDDLE OF TABLE: circular plate with rectangular slices of various cheeses arranged in a flower shape (all pointing like petals outwards, making a circle/flower). In the middle of the circle I put a tiny red maple leaf I found from the yard.
- TO EACH SIDE: I put the beans on one side of the cheese plate and on the other side, a large bowl of couscous (made with olive oil, salt, some bouillon if you like).
- AT EACH SEAT: I put one bowl of my hearty pumpkin soup (recipe later!) and a plate.

So: Each person had a bowl of pumpkin soup. Then there were beans that could go on top of couscous. My friend Doug also brought some fresh-made cornbread. You can use my cornbread recipe from before -- omit the bacon if desired. Cornbread goes great with beans! This was a celebration of seasonal foods!

FOR DESSERT, I made an apple sauce to which I added unsweetened organic coconut flakes and a teaspoon or two of vanilla extract. You could add powdered cardamom instead of vanilla for a more Indian taste. It is a subtle difference but very noticeable.