Butter beans and braised leeks
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Butter beans and braised leeks
  Vegetables    Butter    Beans    Leeks  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38959. Report a problem with this recipe.
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      Title: Butter beans and braised leeks
 Categories: Vegetables
      Yield: 2 Servings
 
      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.
  
  Nutritional info: 243 cal; 26g pro, 105g carb, 19.5g fat (17%) Lisa
  Crawford (lisa_pooh@delphi.com)
  
  




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Recipe ID 38959 (Apr 03, 2005)

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