Good evening (to those in the Southern Hemisphere!) lovely humans. I hope all has been well. I have been a little absent from this platform for awhile as my husband and I have been on a much-needed getaway amongst the ups and downs of the IVF journey. Oh, did I also mention that I have a giant essay worth half the semester’s marks. I thought I’d pop on here and post the recipe for this slowcooked butter beans stew which we had with some steamed organic artichokes and roast rosemary potato.
The weather has warmed up significantly down this end and this will be one of the last “comfort” meals til the cooler months approach is again. The stew lasts a few days in the fridge and actually tastes better as the flavours infuse. I also like to divide the mix into glass jar and freeze for future meals.
One tip I have is to make sure you pre-soak your dried butter beans as they take a considerable amount of time to cook. It’s worth the time and effort though because butter beans are probably one of my favourite legumes and for good reason. They’re not only delicious and literally, buttery but they’re also a good source of plantbased protein, complex carbohydrates, fibre, B-vitamins and potassium.
Mushrooms are one of my favourite foods as they add a filling substance to any meal as well as being an excellent source of vitamin D. Quite often, I put my fresh mushrooms in the sunshine as they absorb vitamin D from the sun which you absorb when you digest it. Perfect for the winter days. I rarely cook with artichokes however I found them in my organic vegetable delivery so I decided to steam them with lemon and bay leaves.
2 cups organic dried lima/ butter beans
1 brown onion, slices finely
2 organic carrots, diced
2 organic celery stalks, diced
1 TBSP chipotle powder
2 tspn hot sauce
8-10 kalamata olives, pitted and diced
1 large jar organic tomato passata
3 cups vegetable broth
4 organic potatoes, cut into wedges
2 dried bay leaves
Dried rosemary to season
2 TBSP extra virgin olive oil
Salt and pepper to season