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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I took a bag of lima beans & a recipe from Mark Bittman's 'How to Cook Everything Vegetarian', used 3 different suggested variations then did my own tweaking to arrive at this. I went with a Middle Eastern twist. It is very lemony, thyme-y, creamy from the beans & olive oil, a bit of zip from the pepper; just delicious. And very easy. This made enough for 4 people's dinner w/out leftovers. Who knew lima beans could be SO good?? The 90 minute prep time is for cooking the beans and is approximate. Ingredients:
1 lb lima beans, large, dried |
water |
salt |
2 tablespoons olive oil |
1 large onion, chopped |
6 cups vegetable stock |
2 -4 tablespoons za'atar spice mix, such as za'atar |
1 lemon, zest & juice |
1 dried red chili pepper |
2 -4 tablespoons chopped preserved lemons, such as preserved lemons |
2 -4 tablespoons extra virgin olive oil, please choose a nice, fruity one |
salt & pepper |
Directions:
1. Sort dried beans. Add to boiling, salted water & simmer until ALMOST soft. Drain.
2. In soup pot, heat olive oil. Add chopped onion & saute until softened. Add vegetable stock, drained beans, za'atar, lemon zest & juice, chili pepper, & preserved lemon. Simmer 30 minutes to let flavors mingle & beans to finish cooking.
3. Check for seasoning. Add olive oil for richness & body. Add additional salt & pepper to taste.
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