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Stews - Butter Bean Stew Post by :Bev_Cassidy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3703

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Stews - Butter Bean Stew

2 cups dried lima/butter beans
1 large red onion
1/2 bunch celery with as many leaves on as possible, divided
2 cloves garlic, crushed
2 carrots diced small (optional)
2 tins chopped tomatoes
1 tbs. tomato paste/puree
olive oil for frying
Optional: Cooked potatoes, diced

Put the dried beans in a pot and pour in water until it is over the beans by at least an inch. Soak overnight - approximately 8 hours.

Next day pour off the water that the beans have soaked in - they will look horrible, don’t panic. Pour on fresh water to cover and then bring to the boil. Do not add salt. The beans will never soften if you do this.Boil the beans rapidly for 10 minutes then discard the water. Add more water and bring back to a simmer. Simmer for roughly 40 minutes. Some brands of beans may take longer but don’t worry, they can stand it. When they are more or less soft drain and set aside.

Chop the onion and the celery into fairly large pieces. Chop up some of the celery leaves and save the rest for later.

At this stage you only need about 2 tsp. Crush the 2 cloves garlic.

Heat about 4 tbs. olive oil in a large pan and fry off the onion, celery, leaves and carrot if using it, then add the garlic. Fry until translucent but not too soft. Add in the tinned tomatoes and the tomato puree. Stir and then add beans. Mix well and then cover and simmer for about 1/2 an hour. This will allow the beans to absorb all the flavour of the tomatoes. Stir occasionally to make sure it’s not sticking.

You can add in some par-boiled potatoes about now if you wish - that will definitely make it a very filling dish. Add in the rest of the celery leaves, finely chopped. Stir well.

Check the potatoes and carrots are cooked and serve with lots of bread to mop up the juices.

If the stew looks too runny there are two options.

1. Call it a soup.
2. Mix up some cornflour and add that in.

This keeps in the fridge for a couple of days and actually tastes even better reheated the day after.
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2 teaspoons olive oil 1 large onion, sliced thin 2 large cloves garlic, minced 1 to 2 jalapeno peppers, seeded and sliced 1/2 cup diced celery 1/2 head small cabbage, shredded, about 2 to 3 cups 2 (10 1/2 oz.) cans chicken broth 2 soup cans water 1 (16 oz.) can kidney beans, undrained 1 (14 1/2 oz.) can Mexican style stewed tomatoes 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano salt and pepper, to taste 1 (2 oz.) envelope instant mashed potato flakes Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent.

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1 (15 to 16 oz.) can flageolet beans or haricot beans, drained 4 stalks celery with leaves, chopped 1 tin tomatoes chopped up 1 tbs. tomato puree salt and pepper 1 big onion cut in half and then sliced into thick slices 1-2 cloves garlic, crushed (to taste)olive oil for frying 1 vegetable stock cube Put the celery leaves to one side. Fry the onion and the celery in the olive oil over a medium heat until the onion starts to go translucent. Add the garlic and fry for a few more minutes. Chuck in the beans