Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried butter beans White portions sliced
(lima beans) Into 1/2-inch rounds
2 tb Olive oil 1 lg Carrot, peeled
1 lg Yellow onion(s) Finely diced
Peeled and minced 1 c Dry white wine
2 Garlic clove(s) 2 md Tomatoes, peeled
Peeled and minced Cored, seeded, diced
6 Cardamon pods 2 tb Champagne vinegar
Hulled and crushed Or apple cider vinegar
2 lg Leeks, well-washed Salt and pepper to taste

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,
partially covered, 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 min. Add the bay leaf and cardamon and cook for 1 min. Add
the leek rounds and carrot, reduce the heat, and saute, covered, for
5 min, stirring occasionally. Add the wine and tomatoes, bring to a
simmer, then add the beans and cook for 5 min, uncovered, stirring
constantly. Add the vinegar, salt and pepper, stir well, and remove
from the heat.

Serve hot over cooked rice or refrigerate until chilled and serve as a
salad.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 25
Submitted By DIANE LAZARUS On 11-24-95

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