By Martha Rose Shulman
- Total Time
- About 2 hours 30 minutes
- Rating
- 5(70)
- Notes
- Read community notes
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
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Ingredients
Yield:Serves 6
- 1pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water
- 2tablespoons extra virgin olive oil
- 1tablespoon sweet paprika
- 1medium onion, chopped
- 3large garlic cloves, minced or put through a press
- A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme
- 1½pounds winter squash, peeled and cut into cubes
- ½pound fresh or frozen lima beans
- 1pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
- Salt
- freshly ground pepper to taste
- ¼cup chopped or slivered fresh basil
- Freshly grated Parmesan for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
260 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 12 grams protein; 785 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
Step
2
Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
Step
3
Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.
Tip
- Advance preparation: This will keep for five days in the refrigerator and is best eaten a day after it is made. Add the basil just before serving.
Ratings
70
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Cooking Notes
Janet
I followed this recipe to a T and it turned out perfect. Like many of MRS recipes, it is layered beautifully with flavors and textures. The beans had substance to them, the tomato & paprika & the bouquet garni & the basil with that final touch of parmesan: all combined to make a yummy dish. It is both hearty, and elegant. Highly recommend it!
Elaine
This is delicious. I usually double the recipe, and we eat it for several days. I omit the lima beans and use more dried beans instead. I also vary the herbs, since fresh basil is not a winter ingredient.
Nat Proctor
Quite good. As a Southerner I simmered ham hocks for a stock and used it instead of the bean broth. Recommended!
Eve
scarlet runner beans work really well in this.
Guy
Amazing results Use a hard winter squash. Substitute edamame if you can’t get Lima. Made chickpeas part of the mix. So good!
Eve
scarlet runner beans work really well in this.
Nat Proctor
Quite good. As a Southerner I simmered ham hocks for a stock and used it instead of the bean broth. Recommended!
Janet
I followed this recipe to a T and it turned out perfect. Like many of MRS recipes, it is layered beautifully with flavors and textures. The beans had substance to them, the tomato & paprika & the bouquet garni & the basil with that final touch of parmesan: all combined to make a yummy dish. It is both hearty, and elegant. Highly recommend it!
PJ
I made this with a mix of huge limas, navy beans and pintos, a small squash and a big Garnet yam, and I make it all in a pressure cooker. I start with the dried beans and the onion, and with the pressure cooker- 40 minutes from dried to done. Then I added the rest of the ingredients and cooked for 15 minutes. It's different using the pressure cooker- the flavors come through as more natural and fresh. This is a keeper, not too heavy but rich and varied.
Elaine
This is delicious. I usually double the recipe, and we eat it for several days. I omit the lima beans and use more dried beans instead. I also vary the herbs, since fresh basil is not a winter ingredient.
Nina
I've made this several times, just with butternut squash & dried Christmas limas from my garden. I use a lot more Parmesan or Pecorino Romano rinds than is called for. It's a great cool weather dish.
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