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Friday, October 28, 2011

The Perfect Butter Beans Stew


This dish goes straight to the first place in my favorite foods list! It is absolutely perfect! I like beans a lot and I have tried different recipes but this one has the ideal combination of flavors. I know, I know I'm bragging but still...you have to try it and you'll see that I'm right.

Use dry butter beans! Don't cheat and use canned ones because I don't guarantee that the taste and texture will be same.

Ingredients for 6 servings:

500g  dry Lima Beans (Butter Beans) *soaked overnight, optional
2 onions, diced
4 garlic cloves, chopped
1 tsp dry tarragon
2 tbsp chopped fresh tarragon (if you don't have this ingredient you can double the quantity for dry tarragon)
2 tbsp sweet paprika
3 bay leaves
1 tbsp unrefined sunflower oil
1/3 tsp ground pepper
sea salt, to taste


Directions:

Boil the beans for 2-3 hours (half this time if previously soaked). Change the water at least 2 times. Don't skip this step! Beans are hard to digest and if you didn't soak them overnight they will release bad enzymes into the boiling water.

Heat the oil in a large pot.

Sauté the onion for 2-3 minutes.

Add the drained beans.

Add water just enough to cover the beans.

Add bay leaves, pepper, salt, dry and fresh tarragon, chopped garlic and paprika.

Cook for half an hour.

Serve and enjoy this flavorful dish!




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2 Comments:

At October 29, 2011 at 1:36 PM , Blogger llindstrom said...

Can I substitute a different oil for sunflower oil? If so, which works best?

 
At October 30, 2011 at 3:26 AM , Blogger Gourmandelle said...

Of course, you can use almost any oil you like as long as it doesn't have a very strong taste. So avoid corn, sesame or nuts oil because these oils have very unique tastes and they may change the overall flavor.
You can use canola oil or grape seed oil for example. Also unrefined, cold-pressed oils are healthier, so if you can use them instead of refined ones.

 

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