BUTTER BEANS AND BRAISED LEEKS

Recipe by: Becca Love, rfc, 27NOV97

1 cup dried butter beans
2 tbs. oil
1 large onion, peeled and chopped
3 cloves garlic, minced
1 bay leaf
1/2 tsp. cardamom
2 large leeks, rinsed and sliced into rounds
1 large carrot, peeled and chopped
1 cup white wine
2 medium tomatoes, chopped
2 tbs. Champagne wine vinegar
salt and pepper to taste

Rinse butter beans and place in a pot with enough water to cover. Bring to
a
boil then reduce heat, cover loosely, and simmer until tender, about 1
hour.
Drain liquid from beans and cool.

Sauté onions and garlic in oil until tender, about 5 minutes, then add the
bay leaf and cardamom and cook about one minute. Reduce heat a little, add
the carrots and leeks, cover and sauté 5 minutes.

Add the wine and tomatoes and bring to a simmer, add the beans and cook 5
minutes, stirring almost constantly.

Add the vinegar, salt and pepper, and stir well and remove from heat.
Serve.


--
Starchless in Manitoba.