a pretty in the city gal on her way to debt freedom & healthy living a day at a time, who fills her time with yoga, music, books, baking and much much more. won't you join her?

Monday, June 09, 2008

All that talk of food... me searching & wandering around the net..... and so I eventually came across Wednesday Chef and TA DA this gorgeous recipe. All I can say is YUM!

So I haven't tried this YET but as I'm always on the lookout for yummy new recipes, I'm sure as heck gonna give this one a whirl. Hopefully you do too : )

Giant Lima Beans with Roasted Peppers
Serves 2 amply as a main course
1/2 pound giant white lima beans
5 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
2 roasted red bell peppers
Salt and freshly ground black pepper to taste
1 bay leaf2 tablespoons balsamic vinegar, to taste

1. Put the beans in a pot with ample water to cover (enough to come about 3 inches above the beans). Let sit for half an hour. Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.

2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove from the heat and add the beans to the pepper mixture. Season with salt and pepper to taste, and stir gently to combine.

3. Preheat the oven to 350°F. Scrape the bean mixture in an ovenproof glass or ceramic baking dish. Add about 1/2 cup of the reserved bean cooking liquid. Drizzle 2 tablespoons olive oil over the beans. Tuck a bay leaf into the center of the dish, covering the leaf well with the beans. Cover the dish and bake for about 45 minutes to 1 hour, or until the beans are very tender and their centers creamy.

4. Five minutes before the beans come out of the oven, pour in the vinegar. Remove from the oven and serve. You can let the beans cool to room temperature as well and serve the next day.

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