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vegan butter beans recipe

Vegan Butter Beans Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: Side Dish
Cuisine: Modern Soul Food
Servings: 8 people
Calories:
Author: Marwin Brown

Ingredients

For Beans

  • 1 ½  pound  dried lima "butter" beans
  • 1 tablespoon  olive oil
  • garlic cloves minced
  • 2 medium onions finely diced
  • 1 large rib celery finely diced
  • tablespoons  smoked sweet paprika
  • 1 tablespoon  black pepper
  • 1 teaspoon  cayenne pepper
  • 1 tablespoon  salt
  • 2 bay leaves
  • 2 teaspoons  dried herbs mix oregano thyme, and basil
  • Green onions
  • Cherry tomatoes halved

Vegetable Stock

  • 1 large onion quartered
  • carrots peeled and cut in ½
  • 4 ribs celery cut in ½
  • 1 ear of corn cut into quarters
  • sprigs fresh thyme
  • 5 sprigs fresh parsley with stems
  • bay leaves
  • 8 to 10 peppercorns
  • whole cloves garlic peeled
  • 1 gallon  cold water
  • 2 dried morita or chipotle chiles

Instructions

For Beans

  • In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
  • In a large pot heat the canola oil over medium-high heat. Saute the onion, celery, and garlic until tender.
  • Add the paprika, cayenne, herbs, salt and pepper. Saute for about 5 minutes then add the red beans, vegetable stock and bay leaves.
  • Let simmer uncovered on low for 1 ½ to 2 hours. Stirring occasionally and adding water, if necessary.

Vegetable Stock Instructions

  • Put water in large stockpot. Place vegetables, herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
  • Add chiles and let simmer in the pot for 20-30 minutes. Check frequently to make sure chiles don’t breakdown and release seeds into the stock. Remove peppers and discard them.
  • Simmer uncovered for 1-2 hours. Add hot water as needed to keep vegetables submerged. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight
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