1 package dried butterbeans (baby limas)(soaked overnight, drained and rinsed several times)
1 medium onion
2 stalks celery, chopped
4 cups vegetable broth
2 cups pure water
salt and pepper to taste
shredded carrot (enough for garnish)
chopped jalepeños (enough for garnish)
After you have soaked, drained and rinsed (I rinse my beans 3-4 times) the beans, place into a soup pot and cover with vegetable broth and 1 cup of water. Bring to a boil and then let simmer for about 1 1/2 hours, covered. Keep an eye on the liquid level and add more of the 1 cup of water that is left.
In the meantime, chop your onion and celery and put them into a skillet that you have put just a small amount of olive oil in, maybe 1 teaspoon. Sauté until the onions are translucent. When the beans have about 1/2 hour left to cook, add the onions and celery to them. Just before serving the beans, add the salt and pepper.
Garnish each bowl with some shredded carrots and chopped jalapeños. Serve with garlic toasts or cornbread muffins. Corn tortillas might be good also!
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