Butter beans & braised leeks
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried butter beans |
| 2 | tablespoons | Olive oil |
| 1 | large | Yellow onion -- peeled & |
| Chopped | ||
| 20 | Milliliters Garlic - minced | |
| 1 | medium | Bay leaf |
| ½ | teaspoon | Ground cardamom |
| 2 | larges | Leeks, rinsed -- sliced 1/2\" |
| Rounds | ||
| 1 | large | Carrot -- peeled & chopped |
| 1 | cup | Dry white wine |
| 2 | mediums | Tomatoes; peeled, cored -- |
| Seeded, and diced | ||
| 2 | tablespoons | Champagne vinegar |
| 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@...)
Recipe By : Miami Herald