Lima Bean Sweet Potato Stew with Leek and Smoked Paprika
Serves about 4
Lima beans make this dish rich and satisfying. I love the sweet potatoes and the smoked paprika really adds something!
You can find the smoked paprika in a spanish specialty food shop. It is worth hunting down because it is a spectacular addition to dishes like hummus, my roasted red pepper sauce and other bean dishes.
Ingredients:
- 11/2 cups lima beans (large white beans) washed and soaked overnight
- 2 cm piece kombu
- 1bay leaf
- 1-2 onions cut in medium dice
- 2 yams or sweet potatoes washed and cut in medium chunks
- 1 leek- cut lengthwise, cleaned and cut in 2cm diagonals
- 1Tbls olive oil
- 1 dried chilli pepper (optional)
- sea salt
- shoyu
- fresh black pepper
- smoked paprika powder (available in Spanish speciality shops)
- small handful fresh coriander cleaned, dried and chopped
Instructions:
- Place kombu, bay leaf and soaked lima beans in pressure cooker with water 3-4 cm above the beans, bring to a boil on med. flame.
- Allow to boil with the lid off for 10 min. skimming off any foam that appears.
- Put the lid on, bring up to pressure and pressure cook for 40 min.
- Heat a med. Stew pan, add the olive oil and sauté the onion and chilli pepper until the onion is translucent about 5 min.
- Add the yams and half a cup of water, add a pinch of sea salt, cover, allow steam to build up then turn down to simmer until tender – about 10-15 min.
- Add the lima beans and half a cup of the cooking liquid to the vegetables add ¼ tsp sea salt and layer the leeks on top. Cover and simmer another 10 min.
- Add 1-2 tsp shoyu , a grind of black pepper and cook off any excess liquid.
- Remove to serving dish and garnish with smoked paprika powder and chopped coriander.