| 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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