| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Red onions, chopped |
| 2 |
tb |
Minced garlic |
|
|
Olive oil |
| 6 |
|
Serrano peppers, sliced |
| 1 |
lb |
Dried baby lima beans |
| 1 |
ts |
Beef crystals |
| 1 |
ts |
Chicken crystals |
| 1 |
ts |
Salt |
| 1 |
tb |
Cilantro |
| 1 |
c |
Chopped ham |
| 1/2 |
lb |
Browned chili grind beef |
INSTRUCTIONS
Thanks to Rael, I've banished the lima bean demons of my youth. Never could
stand the sight, smell, or taste of the suckers. However, without too much
tequila (applied internally), I tried the following slight variation on
Rael's lima recipe. The result was such a sweet, buttery tasting concoction
I can't wait to make (and devour) more.
Saute onion and garlic in olive oil. Add the remaining ingredients, cover
with water, bring to a boil, then reduce to a simmer (covered).
Cook this until beans are tender - about 1 1/2 hours. Be careful to add
water as needed. Chop 1/2 bunch of fresh parsley and stir in just before
serving. Enjoy.
Posted to CHILE-HEADS DIGEST V3 #197
From: Alan Dean <adean@umd5.umd.edu>
Date: Wed, 25 Dec 1996 12:47:01 -0500
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