kaitykat
02-23-2006, 10:23 PM
I am a veggie and my boyfriend isn't so cooking can be a bit complicated so when I find something that I CAN eat and he WANTS to eat I add it to my recipe box. This one is a concoction of mine that doesn't have a name but David definately asks for the "lima bean stuf" a few times a month.
1 pound dried lima beans
1 bell pepper diced (use which ever color you like...I use red...it adds color)
1 onion diced
4 cups vegetable broth (chicken or beef broth would probably work as well if you want some more flavor)
A few Tablespoons flour
Olive Oil
2-5 cloves of garlic minced (add garlic depending on your taste)
Salt
Pepper
Bay leaves
Rinse and soak the lima beans in enough water to cover for at least an hour. You may need to check the water level a few times to make sure the beans stay submerged.
In a large pot heat a few tablespoons of Olive Oil until hot.
Add about 3 tablespoons flour and mix and cook until light brown...keep an eye on it so the flour doesn't burn!
Add onion, bell pepper, and garlic and stir until the veggies are coated with the flour mixture.
Cook for a few mins (I usually cook until the onions start getting a little transparent).
Drain lima beans and add to the pot along with the vegetable broth.
Add one or two bay leaves and bring to a simmer. Cook until the lima beans are tender. The cooking time depends on how long you soak the beans. You may need to add some more broth or water as it cooks...stir occasionally.
I serve this on a bed of brown or white rice. This stuff is almost better the next day (but we usually don't have any left overs!)
*tip* Anytime you are cooking with dried or canned beans rinse the beans in water after soaking (or opening the can). This will help keep you from getting...well...the toots *giggles*
1 pound dried lima beans
1 bell pepper diced (use which ever color you like...I use red...it adds color)
1 onion diced
4 cups vegetable broth (chicken or beef broth would probably work as well if you want some more flavor)
A few Tablespoons flour
Olive Oil
2-5 cloves of garlic minced (add garlic depending on your taste)
Salt
Pepper
Bay leaves
Rinse and soak the lima beans in enough water to cover for at least an hour. You may need to check the water level a few times to make sure the beans stay submerged.
In a large pot heat a few tablespoons of Olive Oil until hot.
Add about 3 tablespoons flour and mix and cook until light brown...keep an eye on it so the flour doesn't burn!
Add onion, bell pepper, and garlic and stir until the veggies are coated with the flour mixture.
Cook for a few mins (I usually cook until the onions start getting a little transparent).
Drain lima beans and add to the pot along with the vegetable broth.
Add one or two bay leaves and bring to a simmer. Cook until the lima beans are tender. The cooking time depends on how long you soak the beans. You may need to add some more broth or water as it cooks...stir occasionally.
I serve this on a bed of brown or white rice. This stuff is almost better the next day (but we usually don't have any left overs!)
*tip* Anytime you are cooking with dried or canned beans rinse the beans in water after soaking (or opening the can). This will help keep you from getting...well...the toots *giggles*