Butter Beans and Braised Leeks |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Butter beans tend to be a little bland so don't be afraid to season well. This can be served over steamed rice of chilled as a salad. Ingredients:
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 |
Directions:
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.
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