Christmas Lima Bean Stew

Name: Christmas Lima Bean Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: European, Mediterranean
Ingredients: 1 pound / 450g dried Christmas Lima beans (or equivalent cooked beans ~ 2.5 pounds / 1.2 kg*); 16 tablespoons extra virgin olive oil; 2 large heads of celery, preferably with leaves, trimmed then sliced into 2 cm / 3/4-inch chunks; 3 bunches of scallions, green parts included (OR if spring onions are in season, I use about 12 of those, either way slice into 1/3-inch / 1cm rounds); 8 garlic cloves, very thinly sliced; scant 2 teaspoons caraway seeds, lightly crushed; fine grain sea salt; 1 28-ounce can whole plum tomatoes, drained, rinsed, cored and roughly chopped; 2 - 4 teaspoons celery salt **; 5 1/2 cups water or broth -or combination); oily black olives, seeded and roughly chopped; 1 lemon, cut into 1/8ths

Instructions

Prep:25minCook:25min

The soup I've cooked most this year. There is so much going on here despite a modest list of ingredients. Celery, crushed caraway, and garlic are cooked together alongside big hearty beans and chopped tomatoes in what becomes an olive-oil dappled broth. You serve each bowl with chopped oily, black olives and fresh lemon wedges. This is a version made with Christmas Lima beans, but you can substitute cannellini or giant corona beans.

Updated at: Thu, 17 Aug 2023 12:09:03 GMT