Butter beans & braised leeks

Yield: 2 Servings

Measure Ingredient
1 cup Dried butter beans
2 tablespoons Olive oil
1 large Yellow onion -- peeled &
\N \N Chopped
20 \N Milliliters Garlic - minced
1 medium Bay leaf
½ teaspoon Ground cardamom
2 larges Leeks, rinsed -- sliced 1/2\"
\N \N Rounds
1 large Carrot -- peeled & chopped
1 cup Dry white wine
2 mediums Tomatoes; peeled, cored --
\N \N Seeded, and diced
2 tablespoons Champagne vinegar
\N \N Salt and pepper to taste

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@...)

Recipe By : Miami Herald

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