Butter beans and braised leeks
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried butter beans |
| (lima beans) | ||
| 2 | tablespoons | Olive oil |
| 1 | large | Yellow onion(s) |
| Peeled and minced | ||
| 2 | Garlic clove(s) | |
| Peeled and minced | ||
| 6 | Cardamon pods | |
| Hulled and crushed | ||
| 2 | larges | Leeks, well-washed |
| White portions sliced | ||
| Into 1/2-inch rounds | ||
| 1 | large | Carrot, peeled |
| Finely diced | ||
| 1 | cup | Dry white wine |
| 2 | mediums | Tomatoes, peeled |
| Cored, seeded, diced | ||
| 2 | tablespoons | Champagne vinegar |
| Or apple cider 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, partially covered, until the beans are tender, about 1 hour. Drain and cool.
Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and garlic and saute, stirring constantly, until soft, about 5 min. Add the bay leaf and cardamon and cook for 1 min. Add the leek rounds and carrot, reduce the heat, and saute, covered, for 5 min, stirring occasionally. Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 min, uncovered, stirring constantly. Add the vinegar, salt and pepper, stir well, and remove from the heat.
Serve hot over cooked rice or refrigerate until chilled and serve as a salad.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 25
Submitted By DIANE LAZARUS On 11-24-95