| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 3 | Leeks | |
| 5 | Z dried butter beans | |
| 1 | ds | White wine vinegar |
| Vegetable stock | ||
| Lemon juice | ||
| Fresh chopped parsley | ||
| Black pepper |
INSTRUCTIONS
Soak beans in water overnight, boil until fairly tender (about 1.5 hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste. Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 27, 1998
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