Butter Beans and Braised Leeks
| Yield: | 2 Servings |
| Categories: | Vegetables |
| 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 |
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