Stewed butter beans with Brown Rice

A super satisfying, filling, and simple plant-based meal. Made with fresh butter beans, which are just matured (more commonly known) lima beans. You can find them fresh at local farmers’ markets in the summer. If you can’t find fresh butter beans, try the smaller lima beans or another legume like lentils. Adding brown rice to the meal ensures you get a complete protein. This means you get all of the essential amino acids in one bowl, which can be more difficult for vegetarian meals.

Stewed Butter Beans with Brown Rice

Servings: 8-10; Prep Time: 15 minutes Cooking Time: 35-45 Minutes

Ingredients:

• 2 cups fresh butter beans

• 4 cups chicken broth

• 1/2 onion, diced

• 2 cloves garlic, minced

• 3 stalks of celery, finely diced

• 1 bell pepper, diced

• 5 roma tomatoes, chopped finely

• 2 tbsp olive oil

• 2 tsp salt

• 1/2 tsp black pepper

• A handful of finely chopped fresh herbs (I used parsley, dill, thyme, and basil)

• 1 cup brown rice

Instructions:

• Heat heavy bottomed saucepan on medium low.

• Add olive oil to the pan.

• Add the onions, bell peppers, celery, and 1 tsp salt to the pan. Heat for about 5-7 minutes until softened.

• Add garlic and cook for another 1-2 minutes. Stir.

• Add beans, stir and let flavors meld for about 2 minutes.

• Add the broth and turn to high heat.

• Once boiling add the herbs and salt, then turn down to a simmer.

• Cook for about 40 minutes uncovered.

• While the beans are cooking, cook to rice to package instructions.

• Add the tomatoes and cover for another 15-20 minutes until beans very tender.

• Serve a spoonful of beans over over brown rice with more fresh herbs on top.