dressed by an Olive

Giant Butter Bean Stew

Ingredients

6tbsp Mild EVOO(Carolea or Arbequina)
4tbsp Sherry Reserva Vinegar
4tbsp Medium Green EVOO(for finishing drizzle)
1lb giant butter beans (aka lima beans)
1can (16oz) peeled whole tomatoes
1tbsp cayenne pepper
1tbsp dried oregano
3 bay leaves
1tbsp paprika
1 white oniondiced
6cloves garlicfinely chopped
2 carrotspeeled and roughly chopped
1large potatopeeled and cut into small cubes
fresh bunch of parsley,stems removed, leaves finely chopped (curly or flat-leaf parsley both work)
sea salt(to taste)
pepper(to taste)

Instructions

In a large pan, place the dried butter beans to soak overnight (or at least 8 hours) – covered by about five or six-inches of cold water the night before cooking. In the morning, rinse the beans and discard the water they soaked in. Bring a new pan with cold water to a boil and add the beans, add a bay leaf and simmer. Cook until al dente – not quite yet soft but almost – drain and set to one side. This will take approximately one hour, more-or-less.
Heat Carolea or Arbequina EVOO in a deep casserole dish or Dutch oven over medium heat, add the onion and gently sweat for six minutes or until softened.
Add garlic, oregano, paprika, bay leaves and stir for two minutes. Once the fragrance of the garlic wafts around the room add a generous splash of vinegar and let this cook-off gently for one minute.
Add the tomatoes and an equal volume of water, add the carrots and bring to a bubbling boil and then turn down to a simmer. Add the almost-cooked butter beans and simmer gently for one hour or until the extra water you added has mostly evaporated and the stew has thickened up nicely.
Add the potato to the pot and continue to simmer until they soften, about fifteen minutes. Add a little more water depending on your preference for consistency. There are no rules with stew, it can as soup-like or porridge-like as you prefer.
Taste and season well with sea salt and pepper, Stir in chopped fresh parsley and drizzle with Medium Intensity Green Extra Virgin Olive Oil and a splash of the Sherry Reserva to elevate all the flavors of the dish. Serve piping hot. This is most satisfying served with a crusty piece of bread to dunk as you go and to mop up the last spots of sauce.