The top of the beans should be bubbly and starting to brown. Mix everything up until the liquid and vegetables are evenly distributed. Add the lima beans, 2 cups of cooking liquid, parsley, and dill to the baking dish.Strain the lima beans, but save 2 cups of the cooking liquid from the beans.Pour sauté pan mixture into a large baking dish. Add chopped tomato, tomato sauce, lemon juice, salt, and pepper to the sauté pan cook for another 5 minutes. Cook for 5 minutes, stirring occasionally. Add the carrots and garlic to the sauté pan. Add the onion to the sauté pan and cook until translucent, stirring occasionally to prevent burning. Add olive oil to a sauté pan, heat on medium/high. While the lima beans are cooking prepare the vegetables. Save the cooking water, do not strain the beans! When the beans are cooked, turn off the heat and set aside. Lima beans typically take about 60-90 minutes to cook. The next day, drain the butter beans and then cook them in a stockpot according to the instructions on the packaging.
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