Lima Bean Stew with Rosemary Butter Sauce
Perfectly stewed lima beans in a rich rosemary butter sauce with mushrooms and minced leafy greens
Equipment
- Instant pot
Ingredients
- 3 cups dry lima beans
- 1 medium onion diced
- 2 cloves minced garlic
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tomato sliced
- 1 cup diced mushrooms (baby bella, shiitake etc,)
- 1 tsp rosemary minced
- 1 cup kale or spinach leaves finely sliced
- 1/2 cup fresh parsley minced
Instructions
Prepare the beans
- Soak the 3 cups of dry beans overnight (6-8 hours).
- Drain and rinse.
Instant Pot cooking
- 1 part bean to 3 part water. Pressure cook for 5-7 minutes. Allow the pressure to be released naturally for 15 minutes, then push to complete the release. Drain and set aside.
Stove-Top cooking
- Pour water over beans, bring to a high boil, then reduce to a low boil for 20 minutes, then simmer for an hour or until cooked. Drain and rinse in cold water to stop the cooking.
Make rosemary oil
- In a small pan, heat up 3 tbsp of olive oil with 1 tbsp of minced dried rosemary and 1/2 tsp of sea salt over medium heat.
- Cook for 3-5 minutes making sure to stir often. Remove from heat. Set aside
Make the stew
- Heat up the diced onion and garlic in the olive oil.
- Add 2 tbsp of soy sauce, the diced mushroom, and cook until most of the water has evaporated.
- Add the sliced of tomato, lima beans, rosemary-infused oil and greens, gently coating the vegetables.
- Simmer for a few minutes covered. Top with fresh parsley.
- Serve with your favorite bread or some rice.