1 lb. dried gigante or large butter beans (lima beans) 2 Tbsp. olive oil 1/2 cup finely chopped onion 6 cloves garlic, minced 2 pints grape tomatoes 1 cup jarred roasted red sweet peppers, chopped 2 tsp. smoked paprika 1/4 tsp. saffron threads, crushed
Rinse beans. In an oven-safe 4-quart pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Remove from heat. Let stand, covered, 1 hour. (Or place beans and water in pot. Cover and let soak in the refrigerator overnight.) Drain beans; rinse and return to pot. Add fresh water to cover beans by 1 inch. Cover and bring to boiling; reduce heat. Simmer, covered, 45 minutes or until beans are tender, stirring occasionally. Drain beans in a colander, reserving 2 cups of the cooking liquid. Set beans and liquid aside.
Heat oven to 350 degrees. Heat oil in the same pot over medium heat. Add onion and garlic; cook 3 to 4 minutes or until tender. Add the next five ingredients (through bay leaves). Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 15 minutes or until tomatoes start to break down, stirring occasionally. Stir in beans, salt and the reserved liquid. Bring to boiling. Move to oven and bake, uncovered, 45 minutes. Discard bay leaves. Top with almonds and, if desired, a parsley garnish. To make it, combine parsley, olive oil and garlic in a small bowl. Mash with the back of a spoon. Serves 6.
Lima beans, also known as butter beans, pair well with almonds, roasted red peppers, smoked paprika and tomatoes in this Spanish-style legume stew that’s perfect for a cold fall or winter day.