Lima Beans with Herbes de Provence

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Lima Beans with Herbes de Provence

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried lima beans -- rinsed, drained & picked over

4 cups vegetable stock or Vegetable Stock (pg 9)

1 very large sweet onion such as Vidalia or Spanish (or

2 medium) -- peeled & diced

6 cloves garlic -- peeled & minced

4 teaspoons dried herbes de Provence

1 teaspoon coarse salt -- or more to taste

1 teaspoon freshly ground black pepper

3 tablespoons garlic flavored oil or oil from

Caramelized Garlic (pg 40) or

Rosemary-Infused Oil (pg 16) -- optional

 

Place the dried lima beans, broth, onions, garlic, herbes de Provence, salt and

pepper in the insert of the slow cooker. Stir to mix, then cover and cook on

high for 4 hours or on low for 6 to 8 hours or until the beans are just tender.

Taste and add salt and pepper as needed. Use a slotted spoon to transfer the

beans to a serving bowl or platter. Reserve the cooking liquid to make Lima

Bean Soup (page 55). Drizzle the beans with the garlic-flavored oil if desired.

 

VARIATION: To make a puree to be served as a side vegetable dish, cook the

beans for at least 7 hours on high or until the beans are extremely soft. Drain

off and reserve the cooking liquid. Puree the beans right in the insert with an

immersion blender until they are very smooth, adding cooking liquid as needed.

(Alternatively, the beans can be pureed in batches in a food processor fitted

with the metal blade or in a blender.) Pass the garlic or rosemary flavored oil

to drizzle over the puree.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 5 Calories; trace Fat (3.2% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

314mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0