Butter bean soup

Sopa de pallares

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

  • About

Pulses are a staple food in Peru, and most people eat them at least once a week. Butter (lima) beans are grown in the south and are much appreciated for their flavour. Like most Peruvian recipes, this one concentrates on a main ingredient, with other flavourings to enhance, not disguise or overwhelm, its natural flavour.

Ingredients

  • 250 g/9 oz/ cups butter (lima) beans, soaked overnight in plenty

Method

  1. Wash and drain the butter beans and put them in a large pan with 2 litres/3½ pints/8 cups fresh water. Bring to the boil, cover and simmer for 1 hour, until tender.
  2. Meanwhile, put the potatoes in a large pan with 1 litre/1¾ pints/4 cups water and the stock cubes. Bring to the boil, cover and simmer for 15 minutes, until tender. Remove from the heat and set asid