Butter Beans and Braised Leeks

READY IN: 50mins
Recipe by BeckyF

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.

Top Review by Kumquat the Cats fr

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!

Ingredients Nutrition


  1. Place the butter beans in a heavy saucepan and cover with cold water.
  2. 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.
  3. Drain and cool.
  4. Heat the olive oil in a large, heavy skillet over medium-high heat.
  5. Add the onions and garlic and saute, stirring constantly, until soft, about 5 minutes.
  6. Add bay leaf and cardamom and cook for 1 minute.
  7. Add the leek rounds and carrot, reduce the heat, and saute, covered, for about 5 minutes, stirring occasionally.
  8. Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 minutes, uncovered, stirring constantly.
  9. Add the vinegar, salt and pepper, stir well, and remove from the heat.

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