Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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