Ingredients (for 4 people as a starter- 1 platter)
250 g butter (lima) beans (dried, not tinned)
1 carrot, sliced
½ chilli pepper, finely chopped
1 onion, cut into thick slices
1 stick of celery, sliced (with the leaves if it has)
350 g carton/tin chopped tomatoes
2 tbsp of finely chopped flat leaf parsley
75 ml extra virgin olive oil
1 pink grapefruit, juiced
100 ml of water from the boiling of butter beans approximately (see instructions)
1 tbl. sweet smoked paprika
½ tsp. chilli flakes or few drops tabasco sauce, depending on your taste (optional)
Salt and pepper
1 salami sausage (eg. chorizo) not ready sliced (optional)
1. Soak the beans in enough fresh water in a bowl to cover them at least by 3-4 cm and leave there for 8 hours at least.
2. Cut the vegetables as per instructions. Squeeze the grapefruit.
3. Using the water that you soaked the butter beans put them in a saucepan, add more water to cover them by 3 cm. and boil for 40 minutes on a medium heat hob (do not add salt). Leave in the saucepan with the remaining water.
4. Preheat the oven to 180ºC with fan.
5. Choose either an ovenware dish or a roasting pan. Tip in all the ingredients in and stir. Top up with enough water from the boiled butter beans so as to cover the ingredients. Add salt and pepper and put the dish in the oven on the middle shelf. B
6. Bake (180ºC with fan) for 1:15′ until most of the liquid has been absorbed, but not so much as to become dry, stirring a couple of times between and adding water if it seems necessary. Finish off the dish by turning up the grill setting on the oven to high for 5-10 minutes (depending on the oven) on the higher shelf allowing the dish to lightly brown. Be careful though! The sauce should not be allowed to over-brown or dry out too much.
Remove the beans from the oven and leave to rest for at least 15-20 minutes (depending on the season) to allow the flavours to settle and to let it cool slightly before serving.