Lima Bean Stew with Olives, Tomatoes, and Kale

I'm on a bean kick, as you may have noticed with the last blogpost. And today, I've got a delicious lima bean stew for you. It's easy to make and has a deep warming flavor from the use of green olives, smoked paprika, red wine, and plenty of garlic. Served with grated parmesan and crusty sourdough bread, it's a perfect winter meal.

Beans are such a great cold weather food and traditionally, they were a large part of people's winter diets. Today we often forget beans as an important (and tasty) source of nutrition.

Beans are high in protein and they have been shown in studies to help lower obesity, partly because they are high in fibre. They have also been found to lower the risk of breast cancer and they are a rich source of minerals that we need for good health. They're also especially high in folate, making them a great food choice for pregnant women as they can help in the prevention of birth defects.

Lima beans have a rich buttery texture, which is why they're also sometimes called butter beans. They come in varying sizes (all delicious). I love them so much that I sometimes prepare them just for eating on their own. I simply add a little butter, salt, and pepper and I'm good to go. But sometimes, it's also nice to incorporate them into an actual recipe, and this is one that I absolutely love. I hope you'll try it and enjoy it too!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.