Mediterranean Lima Beans.
Recipe courtesy Living Well.
Click link below
I am not a huge fan of lima beans. It's a texture thing. However, I love a challenge that makes me dig deeper and rethink certain foods. In this case I went vegetarian and reworked the recipe a little bit. Rather than a casserole, it became a simple soup. I tossed the ingredients into the slow cooker as opposed to the oven. It's still hot in Oklahoma and I didn't care to have my oven on for 4 hours. I believe I will make this one again and try different ingredients to keep it fresh.
Click below for recipe
Boston Baked Beans
This past Sunday dinner had a Mediterranean feel to it.
I made a Mediterranean lemon chicken with veggies. Randy's auntie made an amazing Spanakopita or spinach pie. Annika made a delish Mediterranean type salsa served with baked pita.
But.. This challenge was about Lima Beans. So I made Oven Roasted Garlic but added some extra veggies and love
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Oven Roasted Lima Beans
Lima beans suck. That's my final answer! First, I bought a bag of dried Large Lima beans only to find out later from Matt that these bad boys are actually butter beans. The grocery store lied to me. Second, I cooked them exactly as the recipe said, and they were mushy. 😢 Worst 3 hours I've spent on food. I remember making a pot of Lima Beans and Ham a few years ago in a crockpot which came out mushy too. It was one of the few dishes that we've deemed inedible in my house. Why can't I beat this bean?!
INGREDIENTS1 1/2 cups dried large lima beans
1 cup diced English cucumber
1 cup diced tomatoes
1 cup thinly sliced red bell pepper
1 cup thinly sliced red onion
1/2 cup cilantro, minced
4 garlic cloves, mashed
2 teaspoons salt
1/4 cup freshly squeezed lemon juice
4 teaspoons sherry vinegar
2 teaspoons whole grain Dijon mustard
1/3 cup tablespoons extra virgin olive oil
freshly ground black pepper
INSTRUCTIONSRinse and and sort the lima beans and place in a medium saucepan. Cover with about 3 cups hot water and bring to a boil over medium heat. Let it boil for 2 minutes, then remove from heat, cover and let it sit for 1 hour. Drain, then add about 4 cups of hot water. Let it come to a boil again, then lower heat to a simmer. Simmer for about 45 minutes partially covered, or until the beans are cooked (do not overcook, as it will be mushy). Drain and set aside.
In a large bowl, combine the drained and cooled lima beans with the cucumber, tomato, red bell pepper, red onion, and cilantro. In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. Toss the dressing into the lima beans and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.
Lima beans.. Love finding new ways to make food.
Poor Nikita.. The lima bean hater
Angie, Amy and Georgia
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