Not Your Grandma’s Butter Beans

June 24, 2022

Not You Grandma's Butter Beans

When I was growing up Butter Beans, often called Lima beans were rightfully feared.  They led the list of most likely vegetable to be snuck into one’s napkin. So of course I was intrigued when, Meera Sodha, a favorite recipe developers, offered up this dish of Tomato Rose Harrisa Butter Beans. Meera has never steered me wrong, but still Butter Beans? 

What I discovered in this adaptation was an entirely new perspective on the humble beans and a perfect weeknight recipe. 

Ingredients

  • 7 tbsp extra-virgin olive oil
  • 3 shallots peeled and minced
  • 1 serrano or chili of your choice, finely chopped
  • 4 large tomatoes,chopped or a tin of chopped tomatoes 
  • 1 tbsp harissa spice blend or harissa paste – I used the blend from the Teeny Tiny Herb Co
  • 1 tbsp red-wine vinegar
  • Scant ¼ tsp rose water – although this can be omitted it elevated this dish to something special 
  • 1½ tbsp sun-dried tomato paste
  • 2 x 400g tins butter beans,drained saving the liquid or freshly cooked butter beans
  • Fine sea salt, to taste
  • 15g fresh dill
  • 2 tbsp lemon juice (ie, from 1 lemon)

Directions

  1. Put four tablespoons of the oil in a medium saucepan on a medium to high heat and, once it’s hot, add the shallots and chili, cooking until soft and golden.
  2. Stir in tomato paste and harissa powder carmelizing it just a bit and then adding tomatoes, vinegar, rose water and allow to simmer for 10 mins. 
  3. Add beans to the mixture and liquid if needed.  
  4. Season with salt to taste, remove from heat and allow to sit covered so that flavors can meld. 
  5. In a small dish mix lemon juice, fresh dill and a tablespoon or two of olive oil. 
  6. Spoon over top of beans when you are ready to serve.

Enjoy!

 

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Mushroom and Walnut Bolognese

By Lauren | November 11, 2022

Adapted from Alexa Weibel’s Vegan Bolognese  Trust me on this, double this recipe because you will surely want more later in the week ahead.  Ingredients 1 cup (100 grams)  shelled gently chopped toasted walnuts  Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella)  olive oil, plus more…

Gluten Free Sourdough Bread

By Lauren | November 4, 2022

There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…

Minestrone Soup

By Lauren | October 28, 2022

Direct from Lauren’s kitchen to yours.   Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped  1 large or four small sweet peppers seeded and chopped 2 heaping TBL…

Baked Red Rice & Beans

By Lauren | October 21, 2022

When I returned to my kitchen after three weeks away, my deep desire for comfort food was in direct conflict with my lack of desire to grocery shop. I recalled bookmarking a pantry-friendly recipe in NYT prior to leaving that was a perfect match for the cold front moving into Texas.  With a few adaptions,…

Vegan Tortilla Soup

By Lauren | September 16, 2022

I will apologize right up front to my dear Hispanic readers for my straying from tradition with this recipe. And yet such is the life of the vegan, always in search of ways to capture the essence of traditional recipes.  So please forgive me as I share this quick and tasty interpretation.  Ingredients 8 Yellow…

Avocado Tahini Spread

By Lauren | September 10, 2022

There’s nothing like slow, simple meals that allow for some autonomous assembly. One of my favorites centers around a loaf or two of whole grain bread and a mix of spreads and toppings. If that sounds appealing, you might want to consider adding this bright green beauty to your own collection. Adapted from Salma Hage,…

Summer Curry

By Lauren | September 2, 2022

The secret to this curry is in steaming the vegetables just enough to be tender, and if you have not yet had steamed eggplant, you are in for a treat. You can use any form of a steamer.  Mine is a simple insert from Ikea that fits into a larger stainless steel pot.   Ingredients…

Asian Inspired Greens

By Lauren | August 22, 2022

When I discover fresh greens in August in Texas, I honestly can’t say no. That is exactly the reason that led to my having a bag of braising baby greens, a bunch of chard, and another bunch of spicy mustard, all needing to be cooked at once. I immediately knew that I would turn to…

Vegan Eggplant Fideuà

By Lauren | August 12, 2022

Intrigued recently by this Ottolenghi Guardian Catalan receipe this fideuà is a remarkable blend of flavors and textures. Not familiar with the term, I learned that it was a bit of a cross between a risotto and paella and often features shrimp and fish. Admittedly the many steps involved are not for the impatient, but…

Herbed Pumpkin Seed Dressing

By Lauren | August 3, 2022

I’ve managed to keep a lovely herb garden alive this summer and absolutely delight in harvesting twice a week to make up a luscious dressing for salads. I eat a large raw salad daily, rotating ingredients with the season.  You will find that this dressing is equally delicious on a raw broccoli salad, a cabbage…

Vegan Eggplant Parmesan

By Lauren | July 29, 2022

What would eggplant season be without a vegan version of eggplant parm? In this version I cut out the breading and frying making it a healthier and simplier dish to prepare. And because it’s now eggplant season in Texas expect to see a few more recipes that feature this summertime superstar. Ingredients 3 medium-large eggplants,…

Herbed Mushroom Pizza

By Lauren | July 22, 2022

Have you ever cooked a pizza in your cast iron skillet? The results are truly amazing and if you can manage to do this in a convection toaster you can enjoy fresh made pizza without a sweltering kitchen. Here’s a no-recipe walk thru to guide you through the assembly process.  Ingredients Crust I suggest you…

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.