By Alaina Sullivan
Lima beans are notoriously unloved, but they’re starchy, buttery, and delicious. In this stew, half of the beans are pureed into a luxuriously creamy base, while the other half (left whole) are suspended in the thick broth. For some freshness, arugula is stirred in at the end, wilting as it folds into the broth. Recipe from Mark Bittman’s Kitchen Express.
Lima Bean Stew with Arugula
Cook a package of frozen lima beans in a cup of water with some salt, butter, and minced garlic. When the beans are tender, puree half of them with most of the cooking liquid in a food processor until smooth; add some cream, half-and-half, or broth to thin. Return the pureed bean mixture to the pan with the whole beans and season with salt and pepper.* Add a bunch of tender greens and continue cooking until the greens are wilted. Add more liquid if necessary and serve, with a drizzle of good-quality olive oil and crusty bread.
*Alternatively, I presoaked 1 lb of dried lima beans and added half of them to a pot of chopped yellow onion and minced garlic (sautéing in olive oil). For the liquid I added 1 cup of water and 2 cups vegetable stock, seasoning the soup with 2 Tbsp fresh thyme and 2 sprigs rosemary. When the beans were tender I pureed the entire mixture with a hand blender and then folded in the reserved whole beans; adding splashes of stock as needed.