Butter Bean Bisque

Updated: Oct 8, 2020





Although a typical bisque has cream, it's not needed here with the creaminess of the butter beans (Large Limas), Rich yet light, gluten-free, healthy and low cal; it shouldn't be this one-pot easy to make such a luxurious, lemony, garlicky, bean soup...


Prep Time: 15 minutes (plus boil time) Yield: 6-8 servings


INGREDIENTS:


8 ounces dried butter beans (Large Limas, I prefer Camellia brand)

32 ounces of water for soaking beans


3 tbsp olive oil

2 medium yellow onions, roughly chopped

48 ounces (6 cups) water

1/4 cup fresh lemon juice

2-3 cloves of garlic, peeled, left whole, and smashed with knife

2 tsp dried thyme

2 tsp white pepper

1/2 tsp black pepper

1/4 tsp dried peper flakes

salt, to taste, starting with 1 tsp

1 tsp granulated sugar


Let beans soak in 32 ounces of water for a minimum of 3 hours. Dried beans truly perform better for the taste and consistency of this dish.


Drain water from beans, rinse beans thoroughly a few times.


In a large heavy bottomed large pot, over medium high heat, sauté the roughly chopped onions in the olive oil for a few minutes until lightly browned and translucent. Add the smashed whole garlic cloves, and sauté for another 20-30 seconds, being careful not to burn the garlic. Add the thyme, white and black pepper, dried pepper flakes, and salt, quickly stirring the spices into the oil, onions and garlic until well coated. Immediately add the lemon juice to deglaze the pan, then add the 6 cups of water.


Bring the beans to a boil, then lower heat slightly to medium. Continue to boil the beans until fork tender, but not mushy, approximately 30-40 minutes. Stir in the teaspoon of sugar.


Take pan off of the heat and let cool for 15-20 minutes. Use a metal immersion blender to thoroughly blend ingredients. Desired consistency is smooth and creamy, with a slight granular bite for texture.


Garnish options are endless; sour cream, yogurt, croutons, fresh herbs, crispy proteins such as bacon.



You will need a hand immersion blender for the success of this recipe. A must have, inexpensive kitchen staple, well worth the nominal investment. I have had my 50 dollar KitchenAid for over a decade, and use it continually. Link below to a similar model I endorse if you are considering a purchase. I would suggest not purchasing one that has several attachments, you want a high quality, long lasting, heat tolerant blender, not one with several gadgets that you may never use.





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