Lima Bean Soup with Fresh Basil and Olive Oil
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Amanda Love's Cooking
Delicious, Healthy Seasonal Recipes
Baby Lima beans are my favorite bean. Named after <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Lima, Peru from where they originate, they are one of the most delicious and creamy beans and for some reason the one bean the most people are prejudice against. At so many meals where I have served this dish people protest before trying them. It seems there are many bad childhood memories associated with Lima Beans. But trust me, this dish is nothing like the lima beans dishes of old. It is a new twist on the unpopular Lima. I’ve been making this dish for years and every time someone tries it, I find a new convert to the lowly Lima bean and one less person convinced that they hate Lima beans. With all these delicious ingredients, you can’t go wrong. And I can’t go any further without mentioning the origination of this soup. It should really be called “Willo’s Soup” as my dear friend, Willo, who is sadly no longer with us, first introduced it to me. I could not believe my taste buds the first time I tried it and still can not every time I eat it. Lima beans have their season from June – September so you might be lucky enough to get them fresh, but if you are unable get them fresh, you can always get them dry and bring them back to life through soaking. Please enjoy making and eating this delicious soup. And make sure to top it off with a generous portion of olive oil. That is what really makes it!
2 cups soaked Baby Lima Beans
1 1/2 quarts Water or Chicken Broth
1/4 cup sliced Sun Dried Tomatoes
1/4 cup sliced Kalamatta olives
1/2 cup Artichoke Hearts
1/2 cup sliced fresh Basil
1 T Capers
2 Extra Virgin, Cold Pressed, Organic
Salt and pepper to taste
(optional – Italian sausage)
Pick through dry beans to make sure any rocks or dirt are removed. If using dry beans, soak overnight in plenty of water and rinse well. Add to large pot and cover with water. Slowly bring to a boil and skim off any white foam that might arise. Turn down beans to a simmer and cook until tender, about 1 – 1 ½ hour. Add more water if needed. (This should remain a soup and should not become too thick). Once beans are tender, add all other ingredients. Top with 2 tablespoons olive oil and fresh basil. (Optional – you can add slices of Italian sausage for an interesting twist).