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Butter Beans and Braised Leeks Recipe | |
American Vegetable | |
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Ingredients:
1 cup Dried butter beans 2 tablespoons Olive oil 1 large Yellow onion -- peeled & chopped 20 milliliters Garlic -- minced 1 medium Bay leaf 1/2 teaspoon 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 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 and tomatoes, 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%)
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