Newsletter Subscribe
Enter your email address below and subscribe to our newsletter
Butter bean soup
If you’re looking for a high-protein meal, then you’re in for a treat. Butter bean soup is a delicious and hearty stew that is popular in the Mediterranean regions as well as in Spain. Butter beans, also known as Lima beans, are originally from Peru, specifically the city of Lima.
The Incas developed sophisticated farming and irrigation systems that enabled the cultivation of crops on the mountainous terrain of Peru. The Lima bean, also known as the butter bean, became a staple food.
Ingredients
Butter Beans, Onions, Garlic cloves, Tomato, Cooking oil, Water, Chicken stock cube, Bay leaves, Dried Thyme, Paprika powder, Cumin powder, Turmeric powder, Salt, White pepper.
Butter beans can be found in several forms; they are available at most supermarkets as well as online. Dried butter beans must be soaked overnight, then cooked on high heat in boiling water. Canned butter beans are pre-cooked and are ready to eat. Using this version will reduce the cooking time by one hour. It is rare to find frozen or fresh butter beans, although some supermarkets may carry them.
Soak the butterbeans overnight for 8 to 12 hours. To cook the butterbeans, it will take about 1.5 hours on the stovetop or 25 minutes in a pressure cooker. Whereas, if you choose not to soak the butterbeans overnight, it will take 2.5 hours to cook with the stovetop or up to 40 minutes in the pressure cooker.
Onions and garlic add a sweet and nutty flavour to the butter bean soup. Chicken stock cube with the spices and herbs gives this dish a distinctive heat that is smoky with savoury notes.
Instructions
If you are using dried butterbeans, be sure to soak them overnight in water. The main reason for soaking the butter beans is to rehydrate them. When the beans are soaked overnight, it reduces the cooking time and ensures that they are tender. Soaking the butterbeans reduces the indigestible sugars which causes bloating.
Add the butter beans to a pot and fill it with water until it covers the top level of the beans by three inches. Set the stove temperature to medium heat and boil for 1.5 hours. Then, drain the water and set aside.
Slice the onions and garlic. Preheat a pan on medium-low heat. Drizzle the cooking oil and add the onion and garlic, and sauté for four to five minutes. Caramelizing the onions and garlic will enhance the sweetness of the broth, giving the soup a slightly nutty flavour. When the onions and garlic are done sautéing, transfer them into the pot with the beans. Add the spices, herbs, and seasonings.
Add 1 litre of water, bay leaves, and the crushed tomatoes to the pot. Gently stir to mix, then bring the soup to a boil over high heat.
When the soup begins to boil, reduce the heat to low and simmer for 30 minutes with the lid closed.
The Butter bean soup is ready to eat and enjoy. Serve immediately, garnished with chopped parsley.
What can you serve Butter Bean Soup with?
Butter bean soup is a hearty and comforting dish that is light yet satisfying. The soup pairs well with bread, which soaks up the soup and makes the overall dish more fulfilling. Breads such as crusty bread, garlic bread, buttered toast, or cheese toast are some options that pair well with the butter bean soup. Grains or white rice are also great options to enjoy with the soup. Additional proteins, such as roast chicken or grilled sausage, also pair well with the butter bean soup.
How to Store and reheat Butter Bean Soup?
Allow the soup to cool down to room temperature before storing it in the fridge. Depending on the quantity and the environment, especially a warm one, it takes some time for it to cool completely. Once the soup has cooled, place in the refrigerator, or transfer the soup into an airtight container and store it in the fridge. The soup can be stored in the refrigerator for up to five days and in the freezer for up to three months. The soup can also be frozen for long-term storage.
Using the microwave to reheat the soup is the most convenient method for reheating a single portion. However, if you need to reheat the soup for two or more portions, it is best to reheat the pot of soup on the stovetop. Set the temperature to medium-high, then turn off the heat as the soup begins to boil.
Ingredients
- 400 g Butter Beans – soaked over night
- 2 Large Onions – sliced
- 4 Garlic cloves – sliced
- 400 grams Crushed tomato – Or three fresh tomatoes, medium.
- 1 Tbsp Cooking oil
- 1 Liter Water
Spices
- 1 Chicken stock cube
- 2 Bay leaves
- ½ Tbsp Dried Thyme
- ½ Tbsp Paprika powder
- ½ Tbsp Cumin powder
- 1 tsp Turmeric powder
- ½ Tbsp Salt
- ½ Tbsp White pepper
Instructions
- Soak dried butterbeans overnight to rehydrate and enhance their flavour. This step also reduces cooking time. In a pot, add the soaked beans and cover them with water by three inches. Boil on medium heat for 1.5 hours, then drain the water and set it aside.
- Slice the onions and garlic, then sauté them in a preheated pan with cooking oil for four to five minutes to enhance the broth’s sweetness. Transfer the mixture to the pot with beans, and add the spices, herbs, and seasonings.
- Add 1 litre of water, bay leaves, and crushed tomatoes to the pot. Stir, bring to a boil, then reduce heat and simmer for 30 minutes with the lid on. Serve hot, garnished with chopped parsley. Enjoy the butter bean soup with sides!
Did you make this recipe?Tag & Follow us on Instagram!
