Butter Beans with Leeks

• 1 cup Dried butter beans
• 2 tablespoons Olive oil
• 1 large Yellow onion -- peeled & chopped
• 2 cloves Garlic -- minced
• 1 medium Bay leaf
• 1/2 teaspoon Ground cardamom
• 2 large Leeks, rinsed -- sliced 1/2" rounds
• 1 large Carrot -- peeled & chopped
• 1 cup dry white wine
• 2 medium tomatoes; peeled, cored -- seeded, and diced
• 2 tablespoons champagne or white wine vinegar
• Salt and pepper to taste

Place the butter beans in a heavy saucepan or Dutch oven and cover with cold water. Bring to a boil over high heat; reduce to a simmer and cook, covered (with lid just barely ajar), until the beans are tender, about 1 hour. Drain and cool.
Heat olive oil in a large, heavy skillet over medium heat. Add the onions and garlic and saute, constantly, until soft, about 5 minutes. Add the bay leaf and cardamom and cook for 1 minute. Add the leek rounds and carrot, reduce heat and saute, covered 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 heat.
Serve hot or refrigerate to chill.
Miami Herald