Butter Beans And Braised Leeks

• 1 cup dried butter beans
• 2 tablespoons olive oil
• 1 large yellow onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 medium bay leaf
• 6 cardamom pods, hulled and crushed
• 2 large leeks, thoroughly rinsed and white portions sliced into 1/2 inch rounds
• 1 large carrot, peeled and finely diced
• 1 cup dry white wine
• 2 medium tomatoes, peeled,cored,seeded and diced
• 2 tablespoons champagne vinegar (malt vinegar or apple cider vinegar may be substituted)
• salt
• freshly ground black pepper

1. Place the butter beans in a heavy saucepan and cover with cold water.
2. Bring to a boil over high heat, reduce to a simmer, and cook,covered (with the lid cracked), until the beans are tender, about 1 hour.
3. Drain and cool.
4. Heat the olive oil in a large, heavy skillet over medium-high heat.
5. Add the onions and garlic and saute, stirring constantly, until soft, about 5 minutes.
6. Add bay leaf and cardamom and cook for 1 minute.
7. Add the leek rounds and carrot, reduce the heat, and saute, covered, for about 5 minutes, stirring occasionally.
8. Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 minutes, uncovered, stirring constantly.
9. Add the vinegar, salt and pepper, stir well, and remove from the heat.

butter beans, olive oil, yellow onion, garlic, bay leaf, cardamom pods, leeks, carrot, white wine, tomatoes, champagne vinegar, salt, freshly ground black pepper

Taken from www.food.com/recipe/butter-beans-and-braised-leeks-22296 (may not work)