Butter Beans And Braised Leeks Recipe

Place the butter beans in a heavy saucepan and cover with cool water.

Bring to a boil over high heat, reduce to a simmer and cook, covered (with lid barely open) till the beans are tender, about 1 hour.

Drain and cold.

Heat the extra virgin olive oil in a large, heavy skillet over medium heat.

Add in the onions and garlic and saute/fry, constantly, till soft, about 5 min.

Add in the bay leaf and cardamom and cook for 1 minute.

Add in the leek rounds and carrot, reduce heat and saute/fry, covered about 5 min, stirring occasionally.

Add in the wine andtomatoes, bring to a simmer, then add in the beans and cook for 5 min, uncovered stirring constantly.

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

Serve warm or possibly chill till chilled.