| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Casseroles | 1 | Servings | |
INGREDIENTS
| 1 | c | Lima beans; soak overnight/ drained |
| 1 1/2 | c | Water |
| 1/4 | Butter | |
| 1/2 | md | Onion; diced |
| 1/2 | c | Heavy cream |
| 1 | ts | Cornstarch |
| 2 | tb | Water |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Recipe by: TV Food Network For serving with VEGETABLE ENCHILADAS/TVFN. See recipe. In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-heldmixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. jmerrill@prodigy.com. PICK OF THE DAY SHOW #PD1A30 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 5, 1998
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