1/2 c. Mild EVOO
4 Tbsp. Moscatel Wine Vinegar
4 Tbsp. Medium EVOO
1 lb. Giant Butter Beans (Lima Beans)
1 - 16 oz. can whole tomatoes
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
3 bay leaves
1 Tbsp. paprika
1 white onion, diced
6 cloves garlic, chopped finely
2 carrots, peeled and chopped roughly
1 large potato, peeled and cut into small cubes
fresh parsley, (stems removed) leaves chopped fine
sea salt and pepper to taste
In a large pan, place the dried beans to soak overnight or at least 8 hours, covered by 6 - 8 inches of cold water the night before cooking. In the morning, rinse the beans and discard the water they soaked in. Bring a new pan of water to a boil and add the beans, a bay leaf and simmer. Cook until al dente, (not quite soft), drain and set aside. This will take approximately an hour.
Heat the mild EVOO in a deep casserole dish or Dutch oven over medium heat, add the onion and gently sweat for 6 minutes until softened. Add garlic, oregano, paprika and bay leaves and stir for 2 minutes. Once the fragrance of the garlic is released add a generous splash of vinegar and let this cook off gently for 1 minute. Add the tomatoes and an equal volume of water, add the carrots, and bring to a bubbling boil then turn down to a simmer. Add the almost cooked butter beans and simmer gently for one hour or until the extra water you added has mostly evaporated and the stew has nicely thickened.
Add the potato to the pot and continue t simmer until they soften, about 15 minutes, add a little more water depending on the consistency you like. taste and season well with salt and pepper. Stir in the fresh parsley and drizzle with the Medium EVOO and a splash of the Moscatel. Serve piping hot with some fresh crusty bread for a delicious meal.
****NOTE*** you may use canned beans, just add them at the end with the potato and you're set.