Butter Beans & Braised Leeks Recipe

Butter Beans & Braised Leeks Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Dried butter beans,
2 tbsp: Olive oil,
1 large: Yellow onion, peeled &
Chopped,
20 Milliliters: Garlic, minced
1 medium: Bay leaf,
1/2 tsp: 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 tbsp: 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@delphi.com)

Recipe By : Miami Herald


Source from luhu.jp