Butter Beans Braised with Tomatoes, Celery & Parsley

I know, I know I do a lot of bean recipes, but that's probably because beans are as delicious as they are inexpensive, easy to prepare with flair and a nutritious staple. This recipe calls for a type of bean from a family that gets a bad rap: butter beans come from the lima bean family. Many a finicky eater has been begged to finish their lima beans, over protest. But butter beans are the larger, paler, more fluffy member of the family. Their slightly sweet flesh is thick and has a rich taste to it, so they are aptly named. Acidic fresh tomatoes offer a lovely compliment to the bean's rich taste, and herbaceous flat-leaf (Italian) parsley and perfectly bitter celery complete the flavor profile. The beans do take a long time to cook, but this recipe is healthy, cheap and so flavorful you will probably be able to convince that finicky eater. This would be perfect with couscous and some grilled trout or similar fish.

Butter Beans Braised with Tomatoes, Celery & Italian Parsley

Makes 8 - 10 large servings

1 lb. butter beans, cold soaked* 6 - 12 hours, then drained and rinsed
4 stalks celery, sliced into 1/2" pieces
1/2 medium yellow onion, chopped roughly
3 Tablespoons olive oil
12 cups filtered water
1 lb. heirloom cherry tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste

1. Heat olive oil in a large soup pot over medium heat. Add celery, onion and parsley and saute until tender, about 5 minutes.
2. Add beans and water, turn heat up and bring to a boil.
3. Just as the water begins to boil turn heat down to a low simmer. Cook for about 30 minutes, then add tomatoes, salt and pepper.
4. Continue to cook until beans are cooked through, roughly 30 minutes more. Check for doneness by tasting several beans and when several are soft they are cooked through. Serve accompanied by hot sauce or chili paste and garnished with roughly chopped flat leaf parsley leaves.

I hope you enjoyed this recipe and I welcome your feedback!

*More info about soaking and preparing butter beans can be found here: http://www.finecooking.com/item/38827/butter-beans

Tuscan Cannellini Bean Stew w/ Garlic and Parmesan Stock

The best recipes are as easy as they are delicious, utilizing the flavor inherent in great ingredients and fabulous taste combinations. This recipe is easy and fairly light, and translates easily into a vegetarian version by using vegetarian Parmesan.*

Creamy and slightly nutty Cannellini beans (a.k.a. great northern or white kidney beans) form the basis of a popular soup in Tuscany. The beans are complimented by vegetables, fresh herbs and most of all garlic. I have heard the story that it was made as a great way to soften up stale bread and when served over thick slices it makes a hearty, healthy, filling dinner. A few of the recipes for Tuscan Cannellini bean soup suggest using grated Parmesan. I suggest using the brilliant, authentically Italian trick of using Parmesan rind to flavor the broth. It really ramps up the flavor, slightly boosting the beans' nuttiness and adding a pleasantly salty richness. If you want to make a vegetarian version but can't get your hands on a vegetarian Parmesan cheese, swap out the water for low sodium or homemade vegetable broth. I served this stew ladled over crusty multigrain bread and alongside a version of my smoked trout & citrus vinaigrette salad .

Tuscan Cannellini Bean Stew

(Makes approx 6 servings)

2 cans cannellini beans, drained and rinsed
1/2 large yellow onion, chopped
2 stalks celery, sliced into roughly 1/2" pieces
2 carrots, scrubbed and sliced into 1/2" pieces
3 cloves garlic, roughly chopped
2 Tablespoons olive oil
1 Tablespoon butter
3 - 4 sprigs Italian (or flat) parsley, leaves and stems chopped finely
3 cups water
1 rind of a Parmesan wedge
salt, to taste
pepper, to taste
6 thickly cut slices of bread of your choice

1. Set a large, heavy-bottomed saucepan over low heat and add olive oil and garlic and allow to marry, stirring occasionally, for about 10 minutes.
2. Turn up the heat and add parsley and all veggies and sautee for about 5 minutes. Stir frequently.
3. Add beans, butter, water and Parmesan rind and salt and pepper and bring to a lazy boil.
4. Continue to cook at just above a simmer (lazy boil) for about 35 to 45 minutes. As you stir, gently mash the beans with the back of the cooking spoon. This will help some of the bean paste to thicken the broth.
5. Slice stale bread or toast sliced fresh bread. Ladle stew over bread and serve.

I hope you enjoy this recipe and I welcome your feedback!

*A quick internet search tells me that at least one big box store carries a brand of Parmesan made with vegetable rennet.