This butter beans stew recipe is a cherished family tradition that I learned from my mother and have continued to prepare with love over the years.
This butter beans stew recipe goes straight to the first place on my favorite recipes list! It is absolutely perfect! I like butter beans a lot and I have tried different recipes with them, but this one has the ideal combination of flavors and textures.
I learned this butter beans stew recipe from my mother. Cooking beans the right way really makes the difference! You’ll get extra-soft and buttery beans and an awesome thick sauce for the stew.
Do butter beans (Lima beans) need to be soaked before cooking?
Whether or not you need to soak Lima beans (or butter beans) before cooking depends on your desired cooking method. Soaking beans overnight can help reduce their cooking time and make them more digestible. However, some recipes and cooking methods may not require soaking, and you can simply cook them for a longer period without soaking.
Why do lima beans have to cook so long?
Lima beans require a longer cooking time primarily because they contain natural compounds called trypsin inhibitors and phytohaemagglutinin, which can be toxic if not properly cooked. Boiling or cooking at a high temperature for an extended period helps break down these compounds and make the beans safe to eat.
What are butter beans (Lima beans) good for?
Butter beans, also known as Lima beans, are good for you because they offer several health benefits. They are a rich source of dietary fiber, which promotes digestive health and helps maintain regular bowel movements. Butter beans are also high in protein, making them an excellent plant-based protein source for vegetarians and vegans. Additionally, they contain essential nutrients like folate, manganese, and iron, which are important for overall health.
Are butter beans a complete protein?
While butter beans are a good source of protein, they are not considered a complete protein on their own because they lack some essential amino acids. To make them a complete protein, you can pair them with grains like rice or whole wheat bread, which provide the missing amino acids, creating a balanced protein source.
Dry butter beans vs. canned butter beans
Dry butter beans and canned butter beans both have their advantages. Dry beans tend to have a better texture and flavor, but they require soaking and longer cooking times. Canned beans, on the other hand, are convenient and require less cooking time, making them a quick option for recipes.
However, canned beans may contain added salt, so you may need to adjust your recipe’s seasoning accordingly. The choice between dry and canned beans depends on your preference and the specific requirements of your recipe.
Tarragon in beans stews – match made in Heaven!
Tarragon is a versatile herb that pairs exceptionally well with bean stews, creating a harmonious and flavorful combination that many consider a match made in heaven. I always add it to my beans recipes. You can use pickled tarragon as well. It’s even better! Dry tarragon is not that flavorful, but if you really can’t get any fresh one, use dry and double or even triple the quantities.
The Perfect Butter Beans Stew
- 500 g Lima Beans soaked overnight
- 2 onions diced
- 4 garlic cloves chopped
- 4 tbsps fresh tarragon chopped
- 2 tbsps sweet paprika
- 3 bay leaves
- 1 tbsp oil
- ⅓ tsp ground pepper
- salt to taste
- Boil the beans for 2 hours (half this time if previously soaked). Change the water at least 2 times. Don't skip this step! Beans are hard to digest and if you didn't soak them overnight they will release bad enzymes into the boiling water, which will cause bloating.
- Heat the oil in a large pot.
- Sauté the onion for 2-3 minutes.
- Add the drained beans.
- Add water just enough to cover the beans.
- Add bay leaves, pepper, salt, fresh tarragon, chopped garlic and paprika.
- Cook for half an hour.
- Serve and enjoy this flavorful dish!
If you liked this Lima beans stew recipe, you may also like these hearty stews: