Butter Bean Stew

Ingredients

6 tbsp Arbequina EVOO

4 tbsp Sherry Vinegar

4 tbsp Koroneiki EVOO

1 lb Lima Beans

16oz of peeled whole tomatoes

1 tbsp cayenne pepper

1 tbsp dried oregano

3 bay leaves

1 tbsp sweet paprika

1 diced white onion

6 cloves of finely chopped garlic

2 peeled and chopped carrots

1 large potato, peeled and cut into small cubes

Fresh bunch of parsley, stems removed, leaves chopped finely

Sea salt and pepper

Directions:

In a large pan, place the dried butter beans to soak for at least 8 hours - covered by about five or six-inches of cold water.

Rinse the beans and discard the water they soaked in. Bring a new pan with cold water to a boil and add the beans, add a bay leaf and simmer. Cook until al dente, drain and set to one side.

Heat Arbequina Extra Virgin Olive Oil in a deep casserole dish or Dutch oven over medium heat, add the onion and gently sweat for six minutes or until softened.

Add garlic, oregano, paprika, bay leaves and stir for two minutes.

Add a generous splash of vinegar and let this cookoff gently for one minute.

Add the tomatoes and carrots with an equal volume of water, to a bubbling boil and then turn down to a simmer. Add the almost-cooked butter beans and simmer gently for one hour or until the water has mostly evaporated and the stew has thickened up nicely.

Add the potato to the pot and continue to simmer until they soften. Add a little more water depending on your preference for consistency.

Taste and season well with sea salt and pepper, Stir in chopped fresh parsley and drizzle with Koroneiki Olive Oil and a splash of the Sherry Vinegar.