| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Ecuador, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Leek, white part only |
|
|
finely chopped |
| 2 |
|
Aji chiles, fresh stems |
|
|
and seeds removed minced |
|
|
Serrano chiles as substitute |
| 2 |
T |
Butter |
| 1 |
T |
Olive Oil |
| 1 |
lb |
Lima Beans, baby fresh |
|
|
or frozen thawed 4cups |
|
|
do not use dried beans |
| 1/2 |
c |
Water, could use 1 cup |
| 1 |
T |
Lemon Juice, fresh squeezed |
| 1 |
t |
Lemon or Lime zest |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Black Pepper, freshly ground |
INSTRUCTIONS
Saute the leek and ajis in 1 Tb of the butter and the olive oil for 30
seconds. Add the Lima beans, water, and the citrus juice; bring to a
boil, then reduce the heat, cover and simmer for 8 to 10 minutes or
until the beans are tender. Mix the 1 tb of butter with the citrus
zest and the salt and pepper. Drain the beans and add the butter
mixture. Simmer for a minute and stir to coat the beans. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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