__________________ 1 Cup dried large lima beans
DISINTEGRATED BUTTERBEAN SOUP
I let them soak for about 24 hours. This will make it easy to remove the tough outer shell.
Keep an eye on them as they will absorb so much of the water, that you'll need to add more to keep them covered.
The beans may split, but it doesn't matter for this recipe.
Drain and remove the hulls.
After the skins are removed, drain and put in a pot, cover with water and add
1 chopped onion &
Lots of garlic
For the garlic, I like to use the smaller cloves after all the big ones have been removed.
Instead of trying to peel them, I cut off the little stem end and boil them until tender.
Drain, and add the cooking water to the pot of beans. Let the cloves cool. It's easy to squeeze the garlic out of the skins this way.
Let the beans cook until soft. You won't need to mash them at all, without those nasty tough skins, they disintegrate into a smooth soup.
At this point, I add
1 stick of butter (or oleo)
1 tsp. smoked Spanish style Paprika
1/4 tsp. Savory
S&P to taste.
I found that I really don't need to add the salt. I got this tip from a post by Babetoo. (I miss her!!) I have trouble with too much salt.