baked beans yogoslav

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Macedonian Lima Beans

 

Recipe By :Bean Harvest Cookbook by Ashley Miller

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Soya {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups large dried lima beans

6 cups water

1/4 cup vegetable oil -- and

3 tablespoons vegetable oil -- divided

4 cups sliced onions

3 cups reserved bean stock

1 1/2 cups sliced pitted prunes

3 tablespoons sweet Hungarian paprika

3 tablespoons chopped fresh or dried dill

9 bay leaves

Salt and freshly ground black pepper

 

1. Put the lima beans in a soup pot, fill the pot with enough water to cover the

beans, and simmer 5 minutes. Drain and refill with 6 cups of water. Bring to a

boil, lower the heat, and simmer 30 to 40 minutes, or until the beans are tender

but not fully cooked.

 

2. Heat oven to 350F. While the beans simmer, heat 3 tablespoons of the oil in a

large frying pan over low heat. When hot, add the onions and saute until soft

and translucent.

 

3. When the beans are done, drain them, reserving 3 cups of the liquid.

 

4. Lightly oil the bottom and sides of a deep-sided, 3-quart baking dish. In the

dish, layer one-third of the lima beans, onions, prunes, paprika, dill and bay

leaves. Generously salt and pepper the layer and drizzle on one-third of the

remaining oil. Repeat this process, making 2 more layers. Pour the reserved bean

stock over the top of the casserole to moisten it. There should be enough liquid

to almost cover the beans. Add more water if necessary and bake, covered, 50 to

60 minutes.

 

5. The beans are done when they are moist and succulent in a thickened, rich

sauce. If the sauce is too thin, remove the cover and bake 10 to 15 minutes

more.

 

Makes 6 servings as a main dish, 8 as a side dish.

 

 

Description:

" Baked beans: onions caramelize, flavored with prunes, paprika, dill "

Source:

" Taunton Press: Harvest Cookbooks "

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Per Serving (excluding unknown items): 531 Calories; 17g Fat (27.8% calories

from fat); 18g Protein; 82g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol;

26mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fruit;

3 1/2 Fat.

 

NOTES : VEGETARIAN: Ask anyone who has ever taught English as a second language,

and they'll wax poetic about the class potluck dinners. That's where the author

got this extraordinary recipe, which comes from Sonia, an immigrant from the

former Yugoslavia. Meaning literally " clay pot in the fire, " Tavche na Gracet is

made of layers of lima beans, prunes and onions that caramelize to a savory

sweetness in the oven. " As simple as it is delicious, it's easy to see why this

dish has been around for centuries,'' Ms. Miller writes. " Traditionally, this

dish is eaten with a chunk of thick peasant bread. I serve it with a green

salad, a glass of red wine, and dreams of the Adriatic. "

 

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