Pantry Clean Out Chili White Bean Stew

Pantry Clean Out Chili White Bean Stew

Pantry Clean Out Chili White Bean Stew

You might recall that during my visit to my mother-in-law in London, I decided to take on the task of exploring her pantry. She had an impressive collection of dry and canned ingredients, which inspired me to create meals using those staples and just a few fresh items.

And yes, as you may have guessed, I stumbled upon some White Lima beans.

Lima beans, also known as butter beans, double beans, or wax beans, are legumes celebrated for their mild flavor, creamy texture, and colors ranging from beige to green. You can enjoy them at either immature or mature stages, and they’re available dried, frozen, or canned.

Packed with protein and fiber, lima beans are rich in nutrients such as manganese, copper, and magnesium. Not only are they delicious and versatile, but they’re also highly nutritious, offering health benefits like:

·       Supporting healthy weight loss

·       Helping control blood sugar

·       Promoting heart health

Source

For this recipe, you can use canned white beans, cannellini beans, or lima beans—or opt for dried beans and soak them overnight. Dried beans are often less expensive, making them a good choice if you're cooking on a budget. Even when preparing this dish with soaked beans, it doesn’t take much longer; simply soak the beans overnight, drain and rinse them in the morning, and store them in the fridge for up to two days—the result will still taste freshly made.

If you choose canned beans, try to select BPA-free cans to avoid unnecessary exposure to chemicals.

I used white lima beans for this recipe, but feel free to experiment with green ones if you’d like. I haven’t tried that variation yet, so let me know how it turns out if you do!

Lastly, please make sure you’re not allergic to any legumes before trying this recipe—only cook and eat these beans if you’ve had them before without any adverse reactions.

Ingredients

·       400 grams lima beans (soaked overnight) or two cans of 400 g BPA-free lima beans, drained and rinsed

·       3 tablespoons olive oil

·       1 large onion, cleaned and chopped

·       2 garlic cloves, chopped or diced, or 2 teaspoons garlic paste

·       1 can peeled tomatoes, mashed with a fork

·       1 tablespoon dried basil

·       1 tablespoon oregano

·       1/4–1/2 teaspoon cayenne pepper, depending on desired spiciness

·       1/2 tablespoon mint

·       About 1 liter (4 cups) vegetable stock or stock made from cubes

·       Squeeze of lemon, for serving

Instructions

Sauté the oil, onion, and garlic together for about 7 minutes. Add the mashed tomatoes.

Stir in the beans, stock, herbs, and spices. If using dried beans, simmer for 1.5 to 2 hours; if using canned beans, cook for about 30 minutes. Season with salt and pepper to taste.

Check that the beans are thoroughly cooked—they should be smooth and easy to mash. Serve warm!

Enjoy!

Pantry Clean Out Chili White Bean Stew