Dish of Lima Beans with Vegetables
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Lima Beans with Vegetables


Turkey
Serves:
Effort:
Sched:
DoAhead:  		 6 side
**
1-1/4 hr
Yes		 Delish! This versatile, recipe is a tasty side dish for 6, a light lunch for 4 with beer or wine, or a vegetarian main dish for 3 - and, it takes little attention while cooking.

2
3
7
2
4
1
6
2
1
2
1
1/4
c
oz
oz
cl
oz
oz
oz
T
T
T
t
t
Lima Beans (1)
Onion
Tomato
Garlic
Carrot
Celery
Potato waxy
Parsley
Lemon Juice
Olive Oil ExtV  
Salt
Pepper
Prep   -   (35 min)
  1. Thaw LIMA BEANS, or prepare per Note-1.
  2. Peel ONION and chop small.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 1/2 (1-1/4 cm) inch dice.
  4. Crush GARLIC and chop fine, peel CARROTS and dice about 3/8 inch. Dice CELERY similarly. Mix all with Tomato
  5. Peel POTATO and dice about 3/8 inch.
  6. Chop PARSLEY medium.
  7. Squeeze LEMON JUICE.
RUN   -   (35 min)
  1. Heat OLIVE OIL in a 2-qt sauté pan and fry Onion over moderate heat until translucent.
  2. Stir in Tomato mix, bring to a simmer, turn down heat, cover and stew the vegetables in their own juices. Stir occasionally, for about 10 minutes.
  3. Stir in Potatoes and Lima Beans. Bring back to a simmer and stew over low heat, stirring occasionally, until potatoes are done, about 15 minutes. If needed, add a couple Tablespoons of water.
  4. Stir in Parsley and Lemon Juice, season to taste with Salt and Pepper, and serve warm or cold.
NOTES:

  1. Lima Beans:

    This measure is for frozen lima beans. If you use dry, soak 1 cup 8 hours or overnight with 1/2 T salt. Then simmer 1/2 hour to cook.

  2. Comments:

      The pattern recipe called for 3 Tablespoons of Olive Oil, rather than the 2 T I call for, and that certainly wouldn't hurt this recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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