VCE: Giant Lima Beans With Parsley And Sorre

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* Exported from MasterCook *

 

Giant Lima Beans With Parsley And Sorrel

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 324

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups large lima beans -- soaked

***AROMATICS***

1 bay leaf

4 parsley sprigs

2 thyme sprigs

***

Salt and freshly milled pepper

1 tablespoon butter

1/2 cup finely diced leek or onion

1 cup chopped parsley

1 cup sorrel -- up to 2

stems removed and leaves chopped

1/4 cup cream

 

Serves 4

 

Despite their size, limas are easy to overcook, so keep an eye on

them. This dish can be made into a spring soup by adding the remaining

broth as well as any of the starchy residue that falls to the bottom of the

pot. If you can't get sorrel, use spinach along with fresh lemon juice.

 

Drain the beans, then boil them in 1 quart fresh water in a soup pot for 10

minutes. Add the aromatics, lower the heat, and simmer for 30

minutes. Add 1 teaspoon salt and continue cooking until tender, another 15

minutes or so. Drain but reserve the broth. Run your fingers through the

beans to loosen the skins, then remove them. This is a fiddly step, but it

makes the beans easier to digest and gives them a silky texture.

 

Melt the butter in a skillet, add the leek and 3/4 cup of the parsley, and

cook over medium heat until the leek is soft, about 5 minutes. Add the

sorrel and cook until it has wilted. Stir in 1 cup of the bean broth and

simmer until most of it has evaporated. Add the beans, cream, and

remaining parsley. Thin with additional broth if needed. Taste for salt

and season with pepper.

 

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