Mediterranean-Style Baked Lima Beans | The Vegan Test Kitchen
Soaking and cooking dried beans always transports me to a French cottage in the 1800's. Comforting, hearty, and seasoned with care in a rich tomato base, these Mediterranean style baked lima beans from the Veganomicon will do just that.
*gluten free *soy free
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Mediterranean Style Baked Lima Beans
Beans:
1lb. dried large lima beans, soaked for at least 8 hours
2 quarts water
2 bay leaves
Sauce:
1 vegetable bouillon cube
1/4 cup olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped finely
1 small carrot, shredded
1 (28 oz.) can diced or crushed tomatoes
2 tsp red wine vinegar
2 tbsp tomato paste
1 tbsp pure maple syrup or agave nectar
1 tbsp dried oregano
2 tsp dried thyme
1 1/2 tsp salt
pinch of ground nutmeg
black pepper
1/4 cup finely chopped fresh parsley
3 tbsp finely chopped fresh mint
#vegan #veganomicon #limabeans
How to Cook Lima Beans
Lima beans have 7-8 grams of protein per 1/4 cup of dried beans. If you eat a cup of cooked beans it would certainly equal the protein in a meat product. They are loaded with many nutrients and lots of fiber. So very healthy.
Creamy Lima beans with bacon and ham
New Orleans native Charlie Andrews demonstrates how to make Lima beans with bacon and ham. I take the Lima beans, bacon, ham, and my favorite blend of New Orleans seasonings and cook it down until the bacon and ham makes a wonderful a creamy stock, resulting in a flavorful, well-seasoned and easy comfort food that you'll love. This recipe serves 6 to 10 people, and it is delicious. Hope you all will give this recipe a try.
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Fire beans (BRINGING SEXY BEANS E1)
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***RECIPE, SERVES FOUR***
1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?)
1 bunch green onions
1-2 fresh red chilies
1 thumb of ginger
2-3 garlic cloves
1 bunch cilantro (Thai basil would be nice instead)
1 lime's juice (of half a lime if you want less acid)
2 teaspoons cornstarch
1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy)
1/4 cup (60mL)
1-2 teaspoons sugar
water
oil
rice to accompany (make it how you want)
Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly.
If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet.
Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half.
To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred.
Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything.
If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside.
Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat).
Serve over rice.
Lebanese butter bean salad #limabeans #butterbeans
This butter bean salad is a simple yet delicious Lebanese salad recipe that is enjoyed in many countries of the Middle Eastern as well as the Mediterranean region. It has some very basic ingredients that are popped up with the delicious seasonings of these regions like za'atar and sumac. This protein-rich salad gets ready in just 10 minutes and is vegan and gluten-free.
The full recipe is available at
Ingredients
3 cups cooked butter beans, around 350 grams
1 cup cherry tomatoes, cut into half
1 medium-sized Persian cucumber, finely chopped
1 medium-sized red onion, thinly sliced
2 garlic cloves, minced
2-3 tablespoons lemon juice, adjust to taste
½ cup fresh parsley, finely chopped
8-10 fresh mint leaves, finely chopped
½ tablespoon sumac
1 tablespoon Za'atar
½ teaspoon red chili flakes adjust to taste
¼ teaspoon ground black pepper adjust to taste
Salt to taste
3 tablespoons extra virgin olive oil
The Only Recipe You Need for Authentic Southern Style Lima Beans
Looking for the perfect recipe for authentic southern style Lima beans? Look no further than this video! In just minutes, you'll learn how to cook fresh lima beans to perfection - every time!
Lima beans are a classic dish in the south, and this recipe will help you bring that delicious flavor to your kitchen. The only thing you need to make these beans is a pot and a few ingredients, so this recipe is perfect for novice cooks and experts alike. So give this southern style lima bean recipe a try and enjoy the deliciousness!
#limabeans #butterbeans #holidayrecipes
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Measurements Used
1 pound Lima Beans
1 to 2 pounds Smoked Meat
3 to 4 Strips Bacon
1/2 cup Celery diced
1/2 cup Bell Pepper diced
2 tablespoon Olive Oil
3 to 4 Garlic Cloves chopped
1/4 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Creole Seasoning
1/4 teaspoon Smoked Parika
1 Onion chopped
4 to 5 cups Chicken Broth
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