1 cup dried butter beans
2 tbsp olive oil
1 large yellow onion -- peeled &
1 chopped
20 milliliters garlic - minced
1 medium bay leaf
1/2 tsp ground cardamom
2 large leeks, rinsed -- sliced 1/2
1 rounds
1 large carrot -- peeled & chopped
1 cup dry white wine
2 medium tomatoes, peeled, cored --
1 seeded, and diced
2 tbsp champagne vinegar
1 salt and pepper to taste
Directions
Place the butter beans in a heavy saucepan and cover with cold water.
Bring to a boil over high heat, reduce to a simmer and cook, covered
(with lid barely open) until the beans are tender, about 1 hour.
Drain and cool. Heat the olive oil in a large, heavy skillet over
medium heat. Add the onions and garlic and saute, constantly, until
soft, about 5 minutes. Add the bay leaf and cardamom and cook for 1
minute. Add the leek rounds and carrot, reduce heat and saute,
covered about 5 minutes, stirring occasionally. Add the wine
andtomatoes, bring to a simmer, then add the beans and cook for 5
minutes, uncovered stirring constantly. Add the vinegar, salt and
pepper, stir well and remove from heat. Serve hot or refrigerate
until chilled.
Nutritional info: 243 cal; 26g pro, 105g carb, 19.5g fat (17%) Lisa
Crawford (lisa_pooh@delphi.com)
Recipe By : Miami Herald
Servings: 2 servings
Butter Beans & Braised Leeks Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
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We hope you enjoy this Butter Beans & Braised Leeks recipe.
