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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried lima beans -see note

  2. 3/4 cup 177ml Olive oil

  3. 1 Onion - finely chopped

  4. 2 Garlic - minced

  5. 2 Carrots - finely chopped

  6. 1 Celery - finely chopped

  7. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  8. 2 tablespoons 30ml Chopped fresh dill - crushed

  9. 1 teaspoon 5ml Dried fines herbs - crushed

  10. 2 tablespoons 30ml Fresh lemon juice

  11. 16 oz 454g Plum tomatoes - with their liquid

  12. 2 cups 474ml Chicken stock

  13. Salt and freshly ground pepper - to taste

  14. 2 cups 474ml Water

Instructions Jump to Ingredients ↑

  1. 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).

  2. Add dill, fines herbs, 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).

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