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  Recipe Home » Vegetables » Butter Beans & Braised Leeks
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  Butter Beans & Braised Leeks
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 192
Ingredients:
1 cup Dried butter beans
2 tbsp Olive oil
1 large Yellow onion -- peeled &
Chopped
20 Milliliters Garlic - minced
1 medium Bay leaf
1/2 tsp Ground cardamom
2 large Leeks, rinsed -- sliced 1/2"
Rounds
1 large Carrot -- peeled & chopped
1 cup Dry white wine
2 medium Tomatoes, peeled, cored --
Seeded, and diced
2 tbsp Champagne vinegar
Salt and pepper to taste
Instructions:
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
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