janet @ the taste space

Spanish Green Bean and Lima Bean Stew

In Mains (Vegetarian), Soups on September 14, 2011 at 6:10 AM

Spanish Green Bean and Lima Bean Stew
Rob and I just returned from a week-long vacation in Iceland. I hope to do a more complete post in a few weeks about the trip (wonderful! beautiful! stunning!), after I frantically try to put my life back into order with work and research commitments. My blog will go into autopilot until then.

I will tease you, though, and let you know how great the trip was and a week was certainly not long enough for the quaint island. Despite the stunning views and vistas, it was cold. While the daytime highs could be 8-20C, with winds beating us fiercely at 80 km/h, the windshield was brutal. It reminded me how it is truly fall.

Even before I left, I knew summer was slowly coming to an end at home. I was worried I would return to Canada to find fall, but instead, thankfully, it is still in the mid-20s.

However, there are other signs. The mornings are now dark when I get up and if I cook after work, it can be dark by the time I finish. Butternut squash, a surefire marker of fall, is making a come back!

After the cold winds of Iceland, I was hankering some warming stews and soups. Summer or fall, stews are great any time of the year. In fact, this stew doubles as a salad which is how I ate the leftovers. See how perfect this is for end-of-summer meals?

Adapted from Moosewood Restaurant Cooking for Health (recipe posted here), this is a flavourful medley of vegetables (red bell pepper, green beans, tomatoes and butternut squash) with a light broth spiced with sweet paprika. Spurred by Cara’s recommendation, I used butternut squash instead of sweet potatoes but both would work well here.  This is great with the large, buttery lima beans, but feel free to use your favourite bean.

Moosewood recommended serving this with a romesco sauce on top, but I found I preferred the thickened leftover stew over top baby spinach with a sprinkle of toasted slivered almonds.   After throwing my sweet and sour lentils overtop arugula, I am learning that most bean dishes can be thrown overtop some greens for a lovely salad.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Graziana from Erbe in Cucina (Cooking with Herbs).

Spanish Green Bean and Lima Bean Stew

1 tbsp olive oil
1.5 cups chopped onion
1.5 cups chopped red bell pepper (1 bell pepper)
2 garlic cloves, minced
1/2 tsp salt
2 bay leaves
1/2 tsp dried thyme
2 tsp sweet paprika
1/4 tsp Aleppo chili flakes, to taste
1/2 cup dry sherry
1.5 cups chopped butternut squash (or sweet potatoes)
15-oz can whole tomatoes, undrained
1/2 cup water, or to thin to your desired consistency
2 cups green beans, cut into 1-inch pieces
2 cups cooked large lima beans (or butter beans)

1. In a soup pot over medium heat, warm the olive oil and cook the onions, bell pepper and garlic for about 5 minutes, stirring often to prevent burning. Cook until softened. Add the salt, bay leaves, thyme, paprika, chili flakes and cook for another 3 minutes, continuing to stir. Add the sherry, butternut squash, tomatoes and water, bringing to a boil, then simmer for 5 minutes.

2. Add the green beans and butter beans and simmer until the butternut squash is tender but firm, around 10-15 minutes.

3. Remove the bay leaves and season with salt and pepper to taste.

Serves 4.

  1. i love when you use large lima beans or butter beans in your dishes- it always reminds me that i miss them!

    • It wasn’t until a few months ago that I even knew I liked lima beans, Caitlin! I honestly had these terrible memories of them from childhood… who knew they could taste so good? 🙂

  2. I’m so glad you had a great trip! I was wondering where you were and what you were up to! I am SO happy for the squash comeback. This looks like a fabulous recipes to kick off the season!

  3. I went to Iceland a couple of years ago, and I know exactly how it feels!
    Thank you for joining WHB.

  4. […] Last week, it was still summer; this week it is definitely fall. The lows at night were 6C and I was worried about frost in my garden. I kept adding more layers each morning as I froze while riding my bike to work. I am sad to say that I think I brought winter home with me from Iceland. […]

  5. You know I think putting bean dishes over salad would probably make me enjoy them more!! (Still hoping for that day when I love beans though.) Happy to hear your trip was good! I can’t wait to see photos. 🙂

  6. […] broth. And pears, oh pears, which is what my piqued my interest to make a second version of Spanish bean soup. This time, with help from Anya and The New Spanish Table (an adapted recipe can be found here). I […]

  7. You forgot to say how much water to use. It just says add water. But water isn’t in the ingredients list

  8. […] Barley Salad Bulgur Chili Chinese Cabbage and Fermented Black Beans Spanish Green Bean and Lime Bean Stew Japanese Winter Stew African Pineapple Kale Peanut Stew Italian Stew with Winter Squash and […]

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