Italian White Butter Beans and Tomato Stew
Vegan(Vegetarian) Italian White Butter Beans and Tomato Stew with herbs and roasted cherry tomatoes.Easy to make hearty Lima Beans Stew
Servings 35 m
Ingredients
- Dry White Butter Beans Lima Beans-150 gms/ 1 can of pre cooked butter beans
- 5 Red Tomatoes*
- 10-12 Cherry Tomatoes
- 1 Red Bell Pepper-halved
- 1 large onion- Chopped
- 3-4 Garlic Cloves-Chopped
- 1 tablespoon Olive Oil
- 10-12 leaves of Basil/1 teaspoon Dry Basil
- 2-4 sprigs of Thyme/1/2 teaspoon dry thyme
- 1 teaspoon Chilli Flakes
- 1 tablespoon Fresh Cream Optional/Cashew Cream
- Salt to Taste
Instructions
if using dry Butter beans
- Soak the butter beans overnight in a large vessel with triple the amount of water.
- Next day,Pressure cook the beans with triple the amount of water for 20 minutes/ Alternatively boil in water till almost done- soft but not breaking or loosing shape.
Stew
- Roast the red bell pepper and cherry tomato in the oven for 30 minutes at 180 degrees- till the pepper's skin is charred and the tomatoes have softened and released their juices
- Meanwhile In a pan, heat the olive oil.
- Add the chopped garlic and onion.
- Cut the tomatoes into large wedges and pulse 3-4 times in the food processor so they get crushed but not into a puree.Chunks of tomatoes should be visible.
- Once the onions are translucent, add the crushed tomatoes and cook for 10-15 minutes till they are soft.
- Remove the skin of the red bell pepper and chop it up.Add it to the onion tomato sauce.
- Sprinkle the salt,herbs and chilli flakes.
- When you see the tomatoes have softened add a tablespoon of cream.Mix well.
- Drain the water from the lima/Butter beans and add to the stew.Cook for another 5 minutes.
- Garnish with fresh herbs, roasted cherry tomatoes and serve.
- This can be eaten with Rice,Quinoa or bread.
Notes
Tomatoes need to be roughly crushed and used along with their juices-I find that pulsing them in the food processor gives a better result then actually crushing them.