| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Ecuador |
4 |
Servings |
INGREDIENTS
| 1 |
|
Leek; white part only finely chopped |
| 2 |
|
Aji chiles; fresh, stems and seeds removed, minced |
|
|
Serrano chiles as substitute |
| 2 |
tb |
Butter |
| 1 |
tb |
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 |
tb |
Lemon Juice; fresh squeezed |
| 1 |
ts |
Lemon or Lime zest |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”