Prep 30 mins
Cook 20 mins
Butter beans tend to be a little bland so don't be afraid to season well. This can be served over steamed rice of chilled as a salad.
- 1 cup dried butter beans
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 medium bay leaf
- 6 cardamom pods, hulled and crushed
- 2 large leeks, thoroughly rinsed and white portions sliced into 1/2 inch rounds
- 1 large carrot, 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)
- freshly ground black pepper
- 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.
This was delicious. Sort of like butter beans provencale I thought. To cut back on the calories I used less oil. Instead of cardamom pods I used a quarter teaspoon of dried which I had on hand. This was a very healthful recipe, with lots of vitamin A and C and fiber. Just the right amount of vinegar too (I used cider vinegar). We didn't have any leftovers so I couldn't try it cold. Next time I might double the recipe. Thanks!