Baby Limas With Spinach and Dill (pressure cooker recipe, vegan)

[Guest guest]

I'd never been a huge fan of limas, but it's been so long since I

eating something starring them that I figured it was time to try again.

This was really good! I think being infused with the herbs and onion in

the cooker made the difference for me. The lemon juice at the end

really makes the dish. I served it over quinoa rotini which made it

really filling and a nutritional powerhouse.

 

Laura

 

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Baby Limas With Spinach and Dill

 

Recipe By :Lorna J. Sass

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried baby limas -- picked over and rinsed,

soaked overnight in ample water to cover

1 tablespoon safflower or canola oil

1 cup onions -- coarsely chopped

2 cups boiling water

1 bay leaf

2 1/2 teaspoons dried dill

5 ounces frozen spinach (defrosted) -- squeeze between

two plates and top off excess water

1 teaspoon salt -- or to taste

1 tablespoon freshly squeezed lemon juice -- up to 2

tablespoons

 

Drain and rinse the limas. Set aside.

 

Heat the oil in the cooker. Cook the onion over medium-high heat,

stirring frequently, for 1 minute. Add the water (stand back to avoid

sputtering oil), bay leaf, dill, and reserved limas.

 

Lock the lid in place. Over high heat, bring to high pressure. Lower

the heat just enough to maintain high pressure and cook for 4 minutes.

Allow the pressure to come down naturally for 10 minutes. Quick-release

any remaining pressure. Remove the lid, tilting it away from you to

allow any excess steam to escape. If the limas are not quite tender,

replace (but do not lock) the lid and simmer until the beans are done.

 

Remove the bay leaf. If you are serving the dish immediately, with a

slotted spoon, transfer about a cupful of the limas to a food processor

or blender, and puree. Stir the puree back into the beans to create a

thick sauce. Otherwise, let the limas sit in the cooker for a few hours

at room temperature with the lid slightly ajar. (During this time the

limas will absorb much of the cooking liquid.)

 

Shortly before serving, stir in the spinach and salt to taste. Simmer

until the spinach is heated, 2 to 3 minutes. Add lemon to taste just

before serving.

 

Source:

" Great Vegetarian Cooking Under Pressure "

Copyright:

" 1994 "

Start to Finish Time:

" 0:20 "