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Lima Bean Plaki greek, sauce, vegetarian 1 pound dried lima beans; * see note 3/4 cup olive oil 1 onion; finely chopped 2 cloves garlic; minced 2 carrots; finely chopped 1 stalk celery; finely chopped 1/2 cup chopped fresh parsley 2 tablespoons chopped fresh dill; crushed 1 teaspoon dried fines herbes; crushed 2 tablespoons fresh lemon juice 16 ounces plum tomatoes; with their liquid 2 cups chicken stock salt and freshly ground pepper; to taste 2 cups water Place beans in a saucepan with water to cover, bring to a boil, and parboil 25 minutes. Drain and set aside. In a Dutch oven over medium-high heat, warm oil. Add onion, garlic, carrots, celery, and parsley; saute until onion is translucent (about 5 minutes). Add dill, fines herbes, lemon juice, tomatoes, stock, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes. Add drained beans and the water; simmer until beans are tender (about 25 minutes). NOTES : Rinse and pick over beans. Soak in water to cover overnight; drain. Yield: 6 to 8 as a side dish. 3945 0 0 0 0 0 0 3360 87 0 0 0 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 8 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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