| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter; at room temperature |
| 1 1/2 |
ts |
Grated lemon zest |
| 1/3 |
c |
Olive oil |
| 1 |
|
Jalapeno pepper; seeded and minced |
| 3/4 |
c |
Pine nuts; toasted, (see Note) |
| 6 |
c |
Fresh or frozen baby lima beans; (about 2 pounds) |
| 1 1/4 |
c |
Water |
|
|
I lemon ; Juice of |
| 3/4 |
tb |
Coarse sea salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 8 |
|
Green onions; thinly sliced |
| 1/2 |
bn |
Fresh mint; leaves only, cut into chiffonade |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH 6219
Mash the butter together with the lemon zest and set aside. In a large
heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine
nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil,
stirring occasionally, then reduce the heat so that the liquid is
simmering. Simmer uncovered for about 8 minutes, until the beans have
absorbed all the liquid. If the beans are still not tender and they have
absorbed all the water, add a little more hot water. When the beans are
tender, stir in the green onions and remove from the heat. Stir in the
lemon butter and the mint, taste for seasoning, and serve immediately.
Yield: 6 servings
Note: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts
on a cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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