Recipe - Butter Beans And Braised Leeks

1 cup Dried butter beans
2 tablespoon Olive oil
1 lg Yellow onion peeled &
Chopped
20 Milliliters Garlic minced
1 md Bay leaf
One half teaspoon Ground cardamom
2 lg Leeks, rinsed cut or sliced up 1/2"
Rounds
1 lg Carrot peeled & chopped
1 cup Dry white wine
2 md Tomatoes; peeled, cored
Seeded, and minced
2 tablespoon 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.

Nutritional info: 243 cal; 26g pro, 105g carb, 19.5g fat (17%) Lisa
Crawford (lisa_pooh@delphi.com)

Recipe By : Miami Herald

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini