Butter Beans And Braised Leeks

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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.

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Steps

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Place the butter beans in a heavy saucepan and cover with cold water.

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Bring to a boil over high heat , reduce to a simmer , and cook , covered , until the beans are tender , about 1 hour.

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Drain and cool.

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

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Add the onions and garlic and saute , stirring constantly , until soft , about 5 minutes.

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Add bay leaf and cardamom and cook for 1 minute.

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Add the leek rounds and carrot , reduce the heat , and saute , covered , for about 5 minutes , stirring occasionally.

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Add the wine and tomatoes , bring to a simmer , then add the beans and cook for 5 minutes , uncovered , stirring constantly.

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Add the vinegar , salt and pepper , stir well , and remove from the heat.

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Ingredients

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