Butterbean stew with thyme and lemon

Serves: 2

Prep Time: 30 minutes

Ingredients

  • 1 medium white onion, diced
  • 1 medium sized carrot, diced
  • 1 medium sized stalk of celery, diced
  • 2 cloves garlic, minced
  • 5 stalks of fresh thyme, destalked (about 1 tbs)
  • 1 1/2 cups of butterbeans (lima beans)
  • 2 cups of vegetable or chicken stock
  • 1 lemon
  • 2 cups of chopped kale
  • parsley for garnish

Method

  1. Heat the olive oil in a medium pan over a medium heat. Add in the onions, carrots, and celery. Cook until lightly softened and translucent, about 5 minutes.
  2. Then add the garlic and thyme. Give everything a good stir and cook until you can smell the garlic, about 30 seconds. Add the butter beans (lima beans) to the pan and stir. Add the vegetable stock to the pot and stir once more. Bring everything to a boil.
  3. Once boiling, ladle half of the stew into an upright blender. Add the lemon juice to the blender as well.  Blind until this half of the stew is liquified. Pour this liquified portion back into the pan, and the season pepper.
  4. Add the kale to the pot and bring everything to a boil. Once the kale is slightly wilted but still bright green, stir in the chopped parsley and serve.

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