We have to admit…beans are our favorite food! Not just any old bean though. Butter Beans (or large lima beans) are definitely for the bean lover at your table! Also, have you been brining your beans? If you haven’t, then you don’t know what you’ve been missing! Brining your beans in a salt water solution helps to tenderize the skin on your beans. Also, soaking the beans overnight allows the beans to cook evenly. Brined Butter Bean Stew with Andouille Sausage is a great weeknight meal that just takes a little bit of planning ahead. Now, butter beans are great alone. However, add some sliced Andouille Sausage to the pot and you have yourself a complete and heart meal that the entire family will love! In our honest opinion, there’s never a bad night to cook beans for the family. They’re budget friendly and last for multiple nights. Therefore, eat more beans and stay fabulous!
Looking for more great recipes like Brined Butter Bean Stew with Sausage? Check out some of these fabulous recipes below!
brined butter bean stew with andouille sausage
- Container for soaking beans
- Enamel Coated Cast Iron Dutch Oven
- Cutting Board
- chef’s knife
- 1 lb large lima beans dried
- 4 tbsp table salt
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 8 cups chicken stock
- 1 lb andouille sausage cut into ½” slices
- 1 bay leaf
- 2 tsp kosher salt
- ½ tsp black pepper
To Brine the Beans
- In a large mixing bowl (or a plastic pitcher), add 3½ liters of water. Stir 4 tbsp table salt into the water. Once the salt has dissolved, add the dry beans. Cover and allow to sit at room temperature overnight (or at least 8 hours).
- After the beans have brined, drain the salt water. Rinse all the salt water off the beans.
To Make the Stew
- In a large ceramic coated cast iron dutch oven, heat 1 tbsp olive oil. Add the diced onion and cook over medium heat until translucent (5-7 minutes). Stir in the minced garlic and cook until fragrant (30-60 seconds).
- Add the chicken stock, andouille sausage, bay leaf, kosher salt, and black pepper to the pot and stir. Add the drained and rinsed lima beans. Gently stir.
- Slowly heat the stew to boiling, gently stirring the beans occasionally. Once the stew has come to a boil, cover the beans and cook over medium low heat for 1½-2 hours until the beans are cooked through and tender.
- Season to taste with additional salt if necessary.