Ragout Of Butter Beans

Prep Time
Cook Time
14h 15m
Ready In

"This recipe comes from a cookbook that I received many years ago from my wonderful mother. Mum bought me a few different types of unusual cookbooks one Christmas and at the time I remember thinking they were lovely but never really used them, I think she knew more about me back then than I knew about myself, as I find myself using these books now more than I ever have. Mum always was ahead of her time. This can be served as a main dish with a salad or as a side. NOTE: Butter bans should be prepared 12 hours in advance ~ Butter beans are also known as lima beans."

Original recipe yields 4 servings


  • Serving Size: 1 (422.9 g)
  • Calories 519.2
  • Total Fat - 46.3 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 0 mg
  • Sodium - 20 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 7.1 g
  • Sugars - 13.2 g
  • Protein - 4.9 g
  • Calcium - 91.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 42.2 mg
  • Thiamin - 0.2 mg

Step 1

Soak the butter beans overnight; next morning cook the beans rapidly in unsalted water for 5 minutes, drain the beans and return the beans to the pan with fresh, salted water and cook until tender; reserving the liquid in pan, remove the beans from the pan with a slotted spoon, drain well and put aside.

Step 2

Add the onions to the liquid in the pan and cook for 5 minutes, drain off the liquid, leaving the onions in the pan.

Step 3

Add 50 ml of the olive oil and cook the onions in the oil until they begin to just brown, add the beans, tomatoes, the remaining oil , salt and pepper to taste, garlic, sugar and the mint or parsley and continue cooking slowly for 30 minutes.

Step 4

Serve as a main with crusty bread or with a salad.

Tips & Variations

No special items needed.