3-15 oz cans of butter beans, drained and rinsed
1/2 tsp. Seasonello salt
1/2 tsp. Fine black pepper
1 Tbs. Butter Olive Oil
1 tsp. Butter Olive Oil
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons ground thyme
3 tablespoons all-purpose flour
4 cups vegetable broth
1/2 cup Sicilian Lemon Balsamic Vinegar
1 small potato, cut into 1/2 inch chunks
1 small yam, cut into 1/2 inch chunks
1-16 oz bag frozen peas and carrots
1 tablespoon tarragon leaves
Begin by chopping the potato and yam into chunks and set aside. Then chop the onion and mince garlic and set aside.
Empty all three cans of butter beans into a colander and rinse. Heat Olive Oil into a Dutch oven over medium-high heat. Add beans, Seasonello salt and pepper. Cook for about 6 minutes, stirring every 2 minutes. Transfer mixture to a plate.
Reduce heat to medium. Add 1 tsp. butter olive oil and then the onion, garlic, thyme, and tarragon to the now-empty pot. Cook for about 4 minutes. Stir in flour and cook for 1 minute. Add the bean mixture back into the pot. Slowly whisk in broth and balsamic vinegar. Cover and simmer for 25- 35 minutes. Serve with a crusty baguette.