Tuesday, December 21, 2010

Butter beans and artichoke hearts

Several years ago, one of my friends shared this recipe, and I've made it off and on since then. She spent the year after college in Spain, falling in love with the cuisine, and when she moved back to Texas, she was all over recreating those flavors. (She's really good at it, too, and now owns a bakery and specialty food purveyor--Christine rocks!). Anyway....because of all that back story, we get to enjoy these delicious beans, inspired by Christine, but remade with what I had available.

It starts with the humble lima. These go on sale for 50% off at Publix all winter long, making this a pretty frugal meal, too.

And like almost all good recipes, this started with a sauteed onion.

This recipe also includes chopped tomato. In the summer, when the tomatoes are insane, I just freeze them whole if we can't eat them. When it is time to use them, I just sit them out and let them thaw for about 5 minutes. After that, you can put them under running water, and the skin will just slip off. Chop and use as normal. They are very handy to have in the freezer if you just need a few tomatoes.

After adding the onion, garlic, tomato, and deglazing with a little wine, add the baby limas and artichoke hearts. Season with cumin, salt, pepper, and saffron (I used turmeric in this recipe, which is totally not the same, but good nonetheless). Let that simmer for about 30 minutes, until the beans are cooked, and the flavors are melded.

This is excellent as a main dish, with eggs poached right in the cooking liquid. This night, however, we ate it as a side dish, which is equally delicious.

Enjoy this fabulous recipe!

Butter beans and Artichoke Hearts
inspired by Christine

1 onion, chopped
3 cloves garlic, pressed
3 small tomatoes, chopped
1/2 cup white wine
1 lb frozen baby lima beans
1-15 oz can artichoke hearts, packed in water
1 T cumin
a couple of threads of saffron or 1 t turmeric
salt to taste
1 t pepper

Saute onion, garlic, and tomatoes in olive oil. Add wine to deglaze pan. Add lima beans and artichoke hearts with enough water to barely cover. Season with cumin, turmeric, salt, and pepper. Simmer for 30 minutes, until beans are done. Serve as is, or poach eggs in cooking liquid. Serve with crusty bread to dip up all those delicious juices.

I'm linked to Tasty Tuesday at Balancing Beauty and Bedlam. There are always lots of great new ideas over there. Check it out!

1 comment:

kristi @ veggie converter said...

my oldest LOVES lima beans & this sounds yummy. Thanks for posting.