Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried navy beans -green portions slivered
2 tb Olive oil 1/2 Carrot; grated into slivers
1 lg Onion;chopped 1 c Dry white wine
2 cl Garlic; minced 2 md Tomatoes; peeled
1 Bay leaf -cored, seeded, diced
2 lg Leeks: well-washed Salt and pepper
-white portions sliced 1 ts Louisiana hot sauce
-into 1/4" thick rounds

Place the beans in a heavy saucepan and cover with cold water.
Bring to a boil, take off the heat and let soak for several hours.
Bring back to a boil over high heat, reduce to a simmer, and cook,
partially covered, until the beans are tender, about 1 to 2 hrs
depending on the age and dryness of the beans. Drain and cool.

Heat the olive oil in a large, heavy skillet over medium-high
heat. Add the onions and garlic and saute, stirring constantly,
until soft, about 5 min. Add the bay leaf and cook for 1 min. Add
the leeks and carrot, reduce the heat, and saute, covered, for 5
min. stirring occasionally. Add the wine and tomatoes, bring to a
simmer, then add the beans and cook for 5 min, uncovered, stirring
constantly. Add salt, pepper and hot sauce to taste.

~1- Serve hot over cooked rice or noodles.
~2- Add them to a stock pot of beef broth for soup.
~3- Refrigerate until chilled and serve as a salad dressed with an
oil and vinegar dressing in which case the onions and leeks
should be sauted just for a moment and not braised for 10 min.

Jim Weller
Submitted By On 12-18-95

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