Now, don't stop me: I know lima beans are A & AB avoids, but not if you're at risk of breast cancer, as they agglutinate breast cancer cells (see ER4YT). They are B beneficials & O neutrals if they want the odd meat free meal.

It would probably work with other white beans but not as well, the texture of butter beans is just right. The amount I used is meant to serve 2 but I ate all of it easily, bearing in mind I ignored the potato serving suggestion.

ingredients
knob of clarified butter (ghee) and/or good dash of olive oil (use normal butter if you are a B)
amount of onion equivalent to 1 1/2 large or 3 smallish onions, peeled & sliced
2 garlic cloves peeled & crushed
1/2 lb carrots, washed & sliced (the recipe says scrape but I never do if I'm using organic, but I wash them really well)
butter beans: 1 standard size (400g metric, 15 oz old-style, don't know how cans are labelled in US) can, drained & rinsed, or 4 oz dry weight (?about 1/2 cup?) soaked, cooked & drained
1/2 pint (that would be just over 1/2 pint in US measures) cider. NB: that's the alcoholic drink cider, not the cloudy apple juice It would work with white or red wine but the flavour would be less interesting;
bouquet garni (though I just threw in thyme, bay leaf & parsley);
salt, pepper if you are allowed it (freshly ground is OK for Os)
about a tablespoon of mellow brown miso (or less of strong black miso) - the misois not part of the original recipe, I added it after tasting as I felt it needed it.

method
Set oven to 325F (160C, gas 3)
heat butter/oil in casserole & fry onions for about 5 minutes until very slightly browned. Add garlic during this 5 minutes.
Add carrots & cook for further 4-5 minutes.
Add beans, cider, herbs & a little salt (add pepper if you are an O & are grinding it from corns).
Bring to boil, cover & transfer to oven.
Cook for 1 1/2-2 hours
Add miso towards the end.
Mine was nice & thick but if yours is too runny add a little cornflour(As) or arrowroot (Os & Bs) mixed in a little water & bring to boil.

Serve sprinkled with chopped fresh parsley.

I promise you it was delicious & quite made up for the smell of everyone else's boeuf en daube a la provence (french beef stew) which I had also the pleasure of cooking.

[ 12-02-2002: Message edited by: Sarah Blakeney ]