Side Pannel
Butter Beans and Braised Leeks
Butter Beans and Braised Leeks
- Recipe Submitted by ADMIN on 09/26/2007
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
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, 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.
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.
Tweet