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The Perfect Butter Beans Stew
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Description
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
- 1 pound, 1-⅔ ounces, weight Dry Lima Beans (Butter Beans), Optionally Soaked Overnight
- 1 Tablespoon Unrefined Sunflower Oil
- 2 whole Onions, Diced
- 3 leaves Bay
- ⅓ teaspoons Ground Pepper
- Sea Salt, to taste
- 1 teaspoon Dry Tarragon
- 2 Tablespoons Chopped Fresh Tarragon (if You Don't Have This Ingredient You Can Double The Quantity For Dry Tarragon)
- 4 cloves Garlic, Chopped
- 2 Tablespoons Sweet Paprika
Preparation
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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