View Full Version : Lima Bean (dried) recipes???
02-17-2003, 01:29 PM
If anyone has a good Lima Bean recipe, I'd love to see it.
02-17-2003, 01:35 PM
Ooh, ooh! I have one! But I can't post it till I'm back home on Thursday. It's for a lima bean soup with rosemary and garlic. I believe it's from The New Vegetarian Epicure by Anna Thomas- do you have that cookbook? I thought the soup was excellent with subtle flavors and a soothing texture.
02-17-2003, 01:46 PM
I'm sure I have the book; I'll page through it. THANKS! :)
02-17-2003, 02:46 PM
This soup is pretty good but can be a bit bland so I usually add some rosemary. Also I use hot sauce since I can't find harissa in my area...
CHICK-PEA, CHARD, AND LIMA BEAN SOUP
1 bunch Swiss chard (about 1 pound), washed
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 1/2 cups cooked dried chick-peas or rinsed and drained canned chick-peas (about one 15-ounce can)
1 1/2 cups cooked dried lima beans or rinsed and drained canned lima beans (about one 15-ounce can)
8 cups water
2 cups chicken broth
2/3 cup orzo (rice-shaped pasta)
Accompaniment: harissa (North African hot spice paste)
Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.
In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.
Serve soup with harissa to taste.
Makes about 12 cups; serves 6 as a main course.
02-17-2003, 04:32 PM
Oh Gertdog,(arms flailing wildly!!)
Just because Wallycat said she had that book, does not mean the rest of us would not be interested in that soup recipe. I love limas and I love a good bowl of soup, so..............Please(begging on knees!) post the recipe anyway when you get a chance.
02-17-2003, 06:18 PM
I don't use a recipe, per se, but I make lima beans all the time.
I start by soaking them overnight, then rinsing and covering with water. I add a couple tablespoons of Penzey's ham base, and sometimes a half pound or so of lean ham. I add dried thyme, rosemary, and marjoram, and a good dose of salt and pepper, then leave them in the crockpot all day. Sometimes the simplest things are the best!
02-18-2003, 06:51 AM
I got this off another recipe site I visit so it is an untried recipe. But it sounds good and may be something you want to try.
1 hour 15 minutes (15 min prep, 1 hr cooking)
This is a good side dish for BBQ's. I like to spice it up with a couple of jalapenos or hotsauce, It's up to your personal taste
3 cans canned lima beans, drained or 1 lb frozen lima beans, cooked until tender or 1 lb fresh lima beans, cooked until tender
1/4 lb bacon, chopped fried until translucent
1 medium onion, chopped
1 medium green pepper, chopped
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can stewed tomatoes
3/4 cup grated monterey jack cheese
1. If you are using fresh or frozen cover the beans with water and bring to a boil, skim the surface& simmer until tender about 25 minutes for fresh, 6 minutes for frozen.
2. Canned Lima beans just heat& drain throughly.
3. Grease an oven proof pan (Deep Casserole).
4. Fry the bacon until translucent, add onions & pepper, saute for about 6 minutes Add beans and cook until hot, stirring frequently about 5 minutes.
5. Add tomato sauce & stewed tomatoes.
6. Cover and simmer for 10 minutes.
7. Uncover and simmer until most of the juice has evaporated about 20 minutes.
8. Pour into the casserole dish.
9. You can do the recipe up to here the day ahead, refrigerate. Bring to room temperature before putting in the oven Heat oven to 450 degrees F.
10. Sprinkle with the cheese, bake until hot and the cheese is melted and lightly browned. Approx. 20 minutes.
11. Serve immediately.
02-18-2003, 11:37 AM
Karen, I'd be happy to post on Friday when I'm back at home. Pleeeease feel free to bug me if I forget- I tend to forget things when I transition from my upstate office to my home office.
02-18-2003, 05:21 PM
Originally posted by gertdog
Pleeeease feel free to bug me if I forget- I tend to forget things when I transition from my upstate office to my home office.
Will do!(Unless, of course, I forget too!!)
02-20-2003, 07:34 AM
Thank you all for your recipes!!!
Here is the recipe for the Lima Bean Soup
1# dried baby lima beans
pinch of baking soda
1 head garlic
1 large red onion
1 tsp salt
2-3 sprigs rosemary
1 bay leaf
2 Tbs. green olive oil
3 cups vegetable broth (or chicken broth)
fresh-ground black pepper to taste
Garnishes: Herbed croutons or parmesan cheese
Soak the beans overnight in plenty of water with a pinch of baking soda in it. Drain and rinse the beans.
Peel the garlic, and peel and coarsely chop the red onion. In a large, heavy-bottomed soup pot, combine the lima beans, 2 quarts water, the salt, rosemary, garlic, onion, bay leaf, and a tbs. of olive oil. Bring the water to a boil, reduce the heat, and simmer gently for about 2 hours, until the beans are very soft and much of the water is absorbed.
Remove the bay leaf and the stems from the rosemary, then puree the soup in batches in a blender until it is creamy. Add the vegetable broth and heat to simmering, then taste and correct the seasoning with additional salt and some pepper if needed.
Serve hot, drizzled with the remaining olive oil and garnish.
02-20-2003, 11:55 AM
Thanks, Wally cat!!
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