Butter beans and braised leeks

2 servings

Ingredients

Quantity Ingredient
1 cup Dried butter beans
(lima beans)
2 tablespoons Olive oil
1 large Yellow onion(s)
Peeled and minced
2 Garlic clove(s)
Peeled and minced
6 Cardamon pods
Hulled and crushed
2 larges Leeks, well-washed
White portions sliced
Into 1/2-inch rounds
1 large Carrot, peeled
Finely diced
1 cup Dry white wine
2 mediums Tomatoes, peeled
Cored, seeded, diced
2 tablespoons Champagne vinegar
Or apple cider 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, partially covered, until the beans are tender, about 1 hour. Drain and cool.

Heat the olive oil in a large, heavy skillet over medium-high heat.

Add the onions and garlic and saute, stirring constantly, until soft, about 5 min. Add the bay leaf and cardamon and cook for 1 min. Add the leek rounds and carrot, reduce the heat, and saute, covered, for 5 min, stirring occasionally. Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 min, uncovered, stirring constantly. Add the vinegar, salt and pepper, stir well, and remove from the heat.

Serve hot over cooked rice or refrigerate until chilled and serve as a salad.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 25

Submitted By DIANE LAZARUS On 11-24-95

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