Butter Beans And Braised Leeks Recipe

• 1 c. Dry butter beans
• 2 Tbsp. Extra virgin olive oil
• 1 lrg Yellow onion -- peeled & Minced
• 20 ml Garlic - chopped
• 1 med Bay leaf
• 1/2 tsp Grnd cardamom
• 2 lrg Leeks, rinsed -- sliced 1/2" Rounds
• 1 lrg Carrot -- peeled & minced
• 1 c. Dry white wine
• 2 med Tomatoes, peeled, cored -- Seeded, and diced
• 2 Tbsp. Champagne vinegar Salt and pepper to taste

1. Place the butter beans in a heavy saucepan and cover with cool water.
2. Bring to a boil over high heat, reduce to a simmer and cook, covered (with lid barely open) till the beans are tender, about 1 hour.
3. Drain and cold.
4. Heat the extra virgin olive oil in a large, heavy skillet over medium heat.
5. Add in the onions and garlic and saute/fry, constantly, till soft, about 5 min.
6. Add in the bay leaf and cardamom and cook for 1 minute.
7. Add in the leek rounds and carrot, reduce heat and saute/fry, covered about 5 min, stirring occasionally.
8. Add in the wine andtomatoes, bring to a simmer, then add in the beans and cook for 5 min, uncovered stirring constantly.
9. Add in the vinegar, salt and pepper, stir well and remove from heat.
10. Serve warm or possibly chill till chilled.

butter beans, extra virgin olive oil, onion, garlic, bay leaf, cardamom, leeks, carrot, white wine, tomatoes, salt

Taken from cookeatshare.com/recipes/butter-beans-and-braised-leeks-95354 (may not work)