Title: Butter Beans and Braised Leeks
Categories: Vegetable
Yield: 2 Servings

1	c	Dried butter beans
2	tb	Olive oil
1	lg	Yellow onion; peeled & chopped
20		Garlic; minced
1	md	Bay leaf
1/2	ts	Ground cardamom
2	lg	Leeks, rinsed; sliced 1/2" rounds
1	lg	Carrot; peeled & chopped
1	c	Dry white wine
2	md	Tomatoes; peeled, cored; seeded, and diced
2	tb	Champagne vinegar
		Salt and pepper to taste

Recipe by: Miami Herald Place the butter beans in a heavy saucepan and cover with cold water. Bring

Nutritional info: 243 cal; 26g pro, 105g carb, 19.5g fat (17%) Lisa Crawford (lisa_pooh@delphi.com)

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