Project Description

Recipe Ingredients:

  • 2 cups dry Large Lima beans also known as Butter beans

  • 3 cups half and half

  • 6 Tablespoons finely chopped yellow onion

  • 2 garlic cloves, minced

  • 4 Tablespoons all-purpose flour

  • 8 ounces goat cheese

  • 2 1/2 cups grated white cheddar cheese

  • 1 1/2 cups freshly grated Parmesan cheese

  • 4 Tablespoons sour cream

  • 2 egg yolks

  • 3 Tablespoons butter

  • 1 cup Panko Breadcrumbs

Directions

  1. Sort and soak overnight in a large bowl the 2 cups of dry Large Lima beans in 6 cups of cold water.
  2. Drain and rinse the beans and place in a saucepan with fresh water to cover the beans plus 2 inches.
  3. Bring the beans to a boil and cook for 40 to 60 minutes or until tender. Drain the beans and set aside in a large bowl.
  4. Meanwhile in a large saucepan, bring the half and half, onion, and garlic to a simmer. Take about 3/4 of a cup of the mixture out of the saucepan and put it in a bowl with the flour and mix until it’s smooth. Return the flour mixture to the saucepan and cook over moderate heat, about 3 minutes, or until thickened. Remove from heat and whisk in the goat cheese, cheddar cheese, and Parmesan cheese until melted. Stir in the sour cream. Season with salt and pepper.
  5. Place the egg yolks in a bowl and gradually whisk in some of the cheese sauce to temper the yolks. Gradually whisk this mixture into the saucepan.
  6. Pour the sauce over the beans in the bowl and mix until evenly coated. Place the mixture in a casserole dish.
  7. Melt the butter and mix with the Panko breadcrumbs. Sprinkle this mixture evenly over the butterbeans and cheese.
  8. Bake in a 400-degree oven for about 30 minutes until bubbly and the breadcrumbs are golden brown.

Toppings

  • Fresh cilantro
  • A squeeze of lime-juice Crispy Tortilla Strips
  • If available and in season, slices of fresh avocado
  • Optional topping is to add corn, cooked large white lima beans and bell pepper

Instructions

  • To start you’ll want to use fresh dried beans, so always check the expiration date!
  • To prep the beans, sort and soak beans.
  • Add 2 cups of beans into a pot or bowl with 6 cups of water.
  • Soak at room temperature for six to eight hours (for example overnight) and add more water if the level gets low.
  • Drain and rinse before cooking and discard the water the beans have soaked in.
  • When it’s time to make your soup you’ll want to wash and dice your veggies.
  • Then add all the ingredients into your slow cooker and cook on high for 3 to 4 hours.
  • Using a handheld immersion blender or traditional blender, blend the soup partially, so that it’s creamy but there is still some texture from the whole ingredients.
  • Serve and add toppings and then enjoy! I love to keep this soup stored in glass mason jars in the fridge and consume within 5 – 7 days.
  • To make the crispy tortilla strips I simply slice organic tortillas into thin strips. You can use any tortillas you prefer such as organic corn tortillas or a gluten-free cassava or brown rice tortilla. I place the strips on a baking sheet and drizzle with a little bit of coconut oil and a pinch of sea salt. Then I roast in the oven at 375 degrees Fahrenheit for just 3 – 5 minutes until crispy. Watch the tortilla strips so they do no burn!