Butter Beans and Braised Leeks

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“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.”
READY IN:
50mins
SERVES:
2
YIELD:
4 Appetizers
UNITS:
US

Ingredients Nutrition

Directions

  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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