Bean Confit With Lemon, Saffron, and All the Alliums

My favorite way to eat these super lemony, saffron-tinged beans is spooned over a deeply toasted slice of sprouted rye slathered with some kind of creamy cheese like ricotta, fromage blanc, or fresh chèvre. If you want something a little heftier, these beans are the ideal mate for a variety of add-ins. You could stir some shrimp in during the last few minutes of cooking, nestle a salmon fillet into the beans during the final 7–10 minutes in the oven, or toss in loads of baby kale, letting the residual heat wilt the greens, and top with jammy 6-minute eggs. If you can’t find jarred gigante or corona beans, make it a choose-your-own-bean adventure—cannellini, borlotti, navy, or chickpeas are good. If you can’t find spring onions, try doubling up on the leeks or using whole scallions (don’t halve them). —Asha Loupy