1 cup dry baby lima beans
4 cups water
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 cup finely diced fresh tomatoes
1/2 cup finely diced celery
1 teaspoon freshly chopped parsley
1 tablespoon red wine vinegar
1/2 teaspoon freshly minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper or to taste
Sort the lima beans, rinse, and then soak overnight in water.
Cook the beans for 30 to 40 minutes in the water with the bay leaves, thyme, and sage. Cook until the lima beans are tender but are not falling apart. Remove the bay leaves and drain.
Toss the beans with the tomatoes, celery, parsley, vinegar, and garlic. Add salt and pepper to taste. Serve on a bed of tossed greens.
Recipe makes 3 servings.
Serving size: 1 cup
Calories: 232; Total Fat: 1g; Saturated Fat: 0.2g; Cholesterol: 0mg
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