Butter Beans And Braised Leeks

  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)

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