Butter beans and braised leeks

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 lid barely open) until the beans are tender, about 1 hour.
3. Drain and cool.
4. Heat the olive oil in a large, heavy skillet over medium heat.
5. Add the onions and garlic and saute, constantly, until soft, about 5 minutes.
6. Add the bay leaf and cardamom and cook for 1 minute.
7. Add the leek rounds and carrot, reduce heat and saute, covered about 5 minutes, stirring occasionally.
8. Add the wine andtomatoes, 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 heat.
10. Serve hot or refrigerate until chilled.
11. nutritional info: 243 cal; 26g pro, 105g carb, 19.
12. 5g fat recipe by : miami herald.