Ingredients: 1 cup dried butter beans 2 tablespoons olive oil 1 large yellow onion -- peeled & chopped 20 milliliters garlic -- minced 1 medium bay leaf 1/2 teaspoon ground cardamom 2 large leeks, rinsed -- sliced 1/2" rounds 1 large carrot -- peeled & chopped 1 cup dry white wine 2 medium tomatoes; peeled, cored -- seeded, and diced 2 tablespoons champagne vinegar salt and pepper to taste

Recipe Info Rating: 4 Contributor: admin

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 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 heat. Serve hot or refrigerate until chilled.