| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 2 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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