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Receta Butter Beans And Braised Leeks

by Global Cookbook

Ingredientes

1 c. Dry butter beans 2 Tbsp. Extra virgin olive oil 1 lrg Yellow onion -- peeled & Minced 20 ml Garlic - chopped 1 med Bay leaf 1/2 tsp Grnd cardamom

2 lrg Leeks, rinsed -- sliced 1/2" Rounds 1 lrg Carrot -- peeled & minced 1 c. Dry white wine 2 med Tomatoes, peeled, cored -- Seeded, and diced 2 Tbsp. Champagne vinegar Salt and pepper to taste

Direcciones

1. Place the butter beans in a heavy saucepan and cover with cool water. Bring to a boil over high heat, reduce to a simmer and cook, covered (with lid barely open) till the beans are tender, about 1 hour. Drain and cold. Heat the extra virgin olive oil in a large, heavy skillet over medium heat. Add in the onions and garlic and saute/fry, constantly, till soft, about 5 min. Add in the bay leaf and cardamom and cook for 1 minute. Add in the leek rounds and carrot, reduce heat and saute/fry, covered about 5 min, stirring occasionally. Add in the wine andtomatoes, bring to a simmer, then add in the beans and cook for 5 min, uncovered stirring constantly. Add in the vinegar, salt and pepper, stir well and remove from heat. Serve warm or possibly chill till chilled.

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