Ingredients:
1 cup dried butter beans
2 tablespoons olive oil
1 large yellow onions, peeled and minced
2 cloves garlic, peeled and minced
1 medium bay leaves
6 cardamom pods, hulled and crushed
2 large leeks, thoroughly rinsed and white portions sliced into 1/2 inch rounds
1 large carrots, peeled and finely diced
1 cup dry white wine
2 medium tomatoes, peeled,cored,seeded and diced
2 tablespoons champagne vinegar ( malt vinegar or apple cider vinegar may be substituted)
salt
freshly ground black pepper
Directions:
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 the lid cracked), until the beans are tender, about 1 hour.
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 minutes.
Add bay leaf and cardamom and cook for 1 minute.
Add the leek rounds and carrot, reduce the heat, and saute, covered, for about 5 minutes, stirring occasionally.
Add the wine and tomatoes, 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 the heat.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.