• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Butter Beans and Braised Leeks

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Dried butter beans
  • 2 tb Olive oil
  • 1 lg Yellow onion -- peeled &
  • Chopped
  • 20 Milliliters Garlic - minced
  • 1 md Bay leaf
  • 1/2 ts Ground cardamom
  • 2 lg Leeks, rinsed -- sliced 1/2"
  • Rounds
  • 1 lg Carrot -- peeled & chopped
  • 1 c Dry white wine
  • 2 md Tomatoes; peeled, cored --
  • Seeded, and diced
  • 2 tb Champagne vinegar
  • Salt and pepper to taste


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, covered (with lid
barely open) until the beans are tender, about 1 hour. Drain and cool. Heat
the olive oil in a large, heavy skillet over medium heat. Add the onions
and garlic and saute, constantly, until soft, about 5 minutes. Add the bay
leaf and cardamom and cook for 1 minute. Add the leek rounds and carrot,
reduce heat and saute, covered about 5 minutes, stirring occasionally. Add
the wine andtomatoes, bring to a simmer, then add the beans and cook for 5
minutes, uncovered stirring constantly. Add the vinegar, salt and pepper,
stir well and remove from heat. Serve hot or refrigerate until chilled.

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