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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
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 2 servings | |
| Calories 294 | |
| Calories from Fat 124 | 42% |
| Total Fat 14.1g | 18% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 624mg | 18% |
| Total Carbs 20.84g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 8.41g | 6% |
| Protein 2.67g | 4% |
