Heirloom Christmas Lima Bean Stew
I mentioned some time back I found Heirloom Beans and became fascinated with them. Christmas Beans are a type of Lima Bean but instead of being clay colored the are mottled with a "Blood Mahogany"
If you ignore everything else I write about today, pay attention to this. You can't skip out on the toppings. Please, just trust me on this one. The chopped black olives and fresh lemon wedges for squeezing are key. Collectively they add dimension, surprise bursts of flavor and nuance you don't get otherwise. And a chunk of toasted, crusty artisan bread is the perfect sidekick.I call for Christmas Lima beans here, but alternately, you can use white cannellini or giant corona beans. I've made this soup with all of the above at one point or another. You can cook the beans a day or two ahead if you want to get a jump start. Remember to reserve some bean cooking liquid! It's not the end of the world if you forget. But it adds nice body flavor to broth. Don't skimp out on the olive oil here, it is important for the texture and body of the broth. And the soup actually freezes well, I wasn't sure if it would...but I did a de-thaw the other night, no problem!
Ingredients:
1 pound / 450g dried Christmas Lima beans OR equivalent cooked beans ~ 2.5 pounds / 1.2 kg*
16 tablespoons extra virgin olive oil
2 large heads of celery, preferably with leaves, trimmed then sliced into 2 cm / 3/4-inch chunks
3 bunches of scallions, green parts included
OR if spring onions are in season, I use about 12 of those, either way slice into 1/3-inch / 1cm rounds
8 garlic cloves, very thinly sliced
scant 2 teaspoons caraway seeds, lightly crushed
fine grain sea salt
1 28-ounce can whole plum tomatoes, drained, rinsed, cored and roughly chopped
2 - 4 teaspoons celery salt **
5 1/2 cups water or broth -or combination)
oily black olives, seeded and roughly chopped
1 lemon, cut into 1/8ths
Directions:
If you haven't already cooked the beans, do so.*
Heat 12 tablespoons / scant 2/3 cup of the olive oil in a large pot over medium-high heat. When the oil is hot, add the celery, and stir until coated with olive oil. Cook for ten minutes, stirring often. Add 2/3 of the scallions, the garlic, caraway, and a couple big pinches of salt. Cook for another 10 - 15 minutes, or until everything softens and begins to caramelize a bit.
Add the tomatoes and 2 teaspoons of the celery salt and cook for another few minutes.
Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid/broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.
Bring to a simmer, taste, and season with more salt or celery salt if needed. Let sit for a couple minutes and serve each bowl topped with a spoonful of chopped olives and a squeeze of lemon. You might also like to serve the soup sprinkled with the remaining scallions/spring onions.
Serves 8 - 10.
