Butter Beans and Braised Leeks

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Butter Beans and Braised Leeks Ingredients

1 c Dried butter beans	Rounds
2 tb Olive oil	1 lg Carrot -- peeled & chopped
1 lg Yellow onion -- peeled &	1 c Dry white wine
Chopped	2 md Tomatoes; peeled, cored --
20 Milliliters Garlic - minced	Seeded, and diced
1 md Bay leaf	2 tb Champagne vinegar
1/2 ts Ground cardamom	Salt and pepper to taste
2 lg Leeks, rinsed -- sliced 1/2"

Instructions for Butter Beans and Braised Leeks

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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