Butter Bean Stew
12 oz dried butter beans (large limas) prepared by "quick soak" or overnight soak" on pkg directions
2 large leeks, white parts only, cut into moons and cleaned
2 large carrots, peeled and diced
4 cloves garlic, chopped
8 oz baby portabellos, stems removed and caps chopped
2 large stalks celery, diced
1 poblano pepper diced
2 whole dried bay, leaves
1/2 cup red wine
1/2 teaspoon ground thyme
1/4 cup canola oil
1/4 cup flour
Salt and pepper as needed
32 ounces vegetable stock, heated
1) Preheat oven to 375 degrees Fahrenheit.
2) Saute leeks, carrots, garlic, mushrooms, celery, and poblano in a small amount of oil over medium high heat. Saute until they begin to soften. Add 2 bay leaves and the ground thyme. Add salt and pepper to taste. Cook for 2 minutes and then add the 1/2 cup of wine. Cook for another 2 minutes. Remove the vegetables from heat.
3) Meanwhile, take a heavy deep oven-proof skillet and make a roux. Heat the flour, salt, and pepper (to taste) in the canola oil and cook for a couple minutes over medium-high heat until it just starts to form light color. Add the heated vegetable stock and whisk while it heats so that it doesn't get lumpy. The broth will begin to thicken into a gravy-like consistency. Add the veg mixture and the soaked butter beans. Continue to heat skillet until the mixture is bubbling, occasionally stirring gently.
4) Cover skillet with foil and also a lid. Place in the 375 degree oven for 1 1/2 to 2 hours. Be sure to gently stir stew after the first hour and check every half thereafter to ensure butter beans are cooking evenly. When the beans are soft, it's done! Remove bay leaves and serve stew over biscuits...
Source of recipe: I wrote this recipe because I wanted the satisfaction of a pot pie, without having to make a crust.