Christmas Lima Bean Stew

Can use white cannellini or giant corona beans.
Remember to reserve some bean cooking liquid!

1 pound dried Christmas Lima beans
OR equivalent cooked beans 2.5 pounds.

16 tablespoons extra virgin olive oil

2 large heads of celery, preferably with leaves,
trimmed then sliced into 2 cm / 3/4-inch chunks

3 bunches of scallions, green parts included
OR if spring onions are in season, I use about 12
of those, either way slice into 1/3-inch / 1cm rounds

8 garlic cloves, very thinly sliced
scant 2 teaspoons caraway seeds, lightly crushed
fine grain sea salt

1 28-ounce can whole plum tomatoes, drained, rinsed,
cored and roughly chopped

2 - 4 teaspoons celery salt
5 1/2 cups water or broth -or combination)
oily black olives, seeded and roughly chopped
1 lemon, cut into 1/8ths

Heat 12 tablespoons / scant 2/3 cup of the olive oil in
a large pot over medium-high heat. When the oil is hot,
add the celery, and stir until coated with olive oil.

Cook for ten minutes, stirring often.

Add 2/3 of the scallions, the garlic, caraway, and a couple
big pinches of salt.

Cook for another 10 - 15 minutes, or until everything softens
and begins to caramelize a bit.

Add the tomatoes and 2 teaspoons of the celery salt and cook
for another few minutes.

Add the beans along with 5 1/2 cups liquid (I typically do
2 cups bean liquid/broth + 3 1/2 cups water), and remaining
4 tablespoons of olive oil.

Bring to a simmer, taste, and season with more salt or celery
salt if needed. Let sit for a couple minutes and serve each
bowl topped with a spoonful of chopped olives and a squeeze of lemon.

Serve the soup sprinkled with the remaining
scallions/spring onions.

Serves 8 - 10.