Posted by: Lisa UK 07-08-99 3:23 PM
Butter Bean Stew
2 cups dried lima/butter beans (you can use tinned but they don't taste same)
1 large red onion
2 cloves garlic
1/2 bunch celery with as many leaves on as possible
2 carrots diced small (optional)
2 tins chopped tomatoes
1 tbs tomato paste/puree
Olive oil for frying
Put dried beans in a pot and pour in water until it is over beans by at least an inch; soak overnight - approximately 8 hours.
Drain beans and cover with fresh water to cover and then bring to boil, do not add salt or beans will not soften.
Boil beans rapidly for 10 minutes then discard water.
Add more water and bring back to a simmer.
Simmer for roughly 40 minutes or until beans are soft; set aside.
Chop onion, crush garlic and chop celery into fairly large pieces, reserving chopped leaves.
Heat about 4 tbs olive oil in a large pan and fry onion, celery, leaves and carrot if using it.
Then add garlic and fry until translucent but not too soft.
Add tinned tomatoes and tomato puree.
Stir and then add drained beans.
Mix well and then cover and simmer for about 1/2 an hour.
This will allow beans to absorb all flavor of tomatoes.
Stir occasionally to make sure it's not sticking.
Add rest of celery leaves, finely chopped; stir well.
Serve with lots of bread to mop up juices.
This keeps in fridge for a couple of days and actually tastes even better reheated day after.