Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 slices bacon, diced (approx. 100g / 3.5 oz)
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound dried butter beans (lima beans), soaked overnight and drained (approx. 450g)
  • 4 cups chicken broth (or vegetable broth for vegetarian option) (approx. 950 ml)
  • 1 bay leaf
  • 1/2 cup heavy cream (approx. 120 ml)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Sauté diced bacon in the pot until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered bacon fat in the pot.
  2. Add olive oil (if needed) to the bacon fat in the pot. Sauté chopped onion until softened. Add minced garlic, thyme, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Add soaked and drained butter beans, chicken broth, and bay leaf to the pot. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 45 minutes, or until the beans are tender and creamy. Check liquid levels and add more broth if necessary.
  5. Remove bay leaf. Stir in heavy cream and reserved bacon. Simmer for another 5 minutes to meld the flavors. Taste and adjust seasonings as needed. Garnish with fresh parsley before serving.