1lb dried lima beans
1 cup of diced carrots - about two medium carrots
1 cup of diced celery - about 2 stalks
4 garlic cloves, crushed and chopped
2 can chicken broth
1/2 onion, diced
3 bay leaves
1 cup diced tomatoes, ( I used canned)
3 TB tomato paste
1/2 cup fresh parsley, chopped
2 TB dill, generously (I used dried) use fresh if you have it
2 TB smoked paprika
1/2 cup olive oil
Kosher salt & Cracked fresh pepper
How To :
Rinse beans.
In a pot, add beans and just enough chicken broth to cover beans.
Add celery, carrots and bay leaves. Bring to a boil, reduce heat to medium and simmer for about 30 minutes until beans are tender. RESERVE LIQUID
After 30 minutes :
In a dutch oven or deep baking dish (not glass), over stove, add 2-3 TB of olive oil and saute onions and garlic for about 3-4 minutes until onions are tender. Add the tomato paste, smoked paprika and blend with onions. Then add parsley, dill.
With a slotted spoon, add the beans, carrots, celery and bay leaf from the other liquid pot. Incorparate all the ingredients. Then add enough liquid to just cover the beans.( approx 2-3 cups)
Drizzle with 1/2 cup of olive oil.
Bake in the oven, 375f, for about 45-50 minutes. Check a bean to see if it tender and to your liking.
Grill some rustic bread on both sides - grilling the bread gives it a great flavour.
Top with some of the beans and drizzle with olive oil.
ENJOY EVERY BITE !
Posts
