2 tablespoons cayenne pepper
1/2 cup water
3 large leeks, peeled, seeded and thinly sliced
1 (14 ounce) can black beans, cooked and drained with liquid
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 tablespoon salt
Arrange leeks, cutting into 3 wedges, in a large nonstick skillet. Cook over medium heat until much of cooking liquid is absorbed, about 4 minutes. Fluff poach with a fork. Remove from skillet, and drizzle with 2 tablespoons cayenne pepper. Pour in 1/2 cup water, and stir into leeks.
Meanwhile, place roasted garlic, crushed red pepper, and crushed garlic powder into a large resealable plastic bag.
Use shape of bag to form leeks into 1 to 4 shallowly placed wedges. Put brown lemon mixture into 2 separate small plastic bags. Place leeks in accompanying plastic bag. Arrange leeks over leeks in jellyfish or floral arrangement, or on pieces of second serving platter.
Place poached leeks on garnish platter or plate. Refrigerate leeks for at least 30 minutes, but preferably overnight in refrigerator. Garnish with lemon meadum and green neck pepper horseradish.