Med Vegan: Lima Beans with Lettuce, Scallions, and Mint

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* Exported from MasterCook Mac *

 

Lima Beans with Lettuce, Scallions, and Mint

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 149

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Legumes

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup vegetable broth

10 ounces frozen baby lima beans

- partially thawed for 2 hours at

- room temperature

- or 3 pounds shelled fresh lima beans

4 scallions (white and green parts) -- finely chopped

1/2 teaspoon dried thyme leaves

salt -- to taste

1 head butter or Bibb lettuce -- shredded

1 tablespoon extra virgin olive oil

freshly ground black pepper -- to taste

1 tablespoon fresh mint -- finely chopped

 

This refreshing side dish from the south of France will likely disarm

even those who typically take a stand against lima beans. Tossed with

rice or couscous, or tucked into a pita pocket, it also makes a fine

meal.

 

In a medium saucepan, bring the broth to a boil over high heat and

add the beans, scallions, thyme and salt; top with the lettuce. Cover

the pan and bring back to a boil. uncover, reduce the heat to medium,

and cook, stirring occasionally, for about 20 minutes, or until the

beans are tender and most of the liquid has evaporated. (Depending on

the size, fresh beans may require longer cooking time; if the mixture

becomes too dry before the beans are tender, add more broth or water

as necessary).

 

Remove the pan from the heat and stir in the oil; season with pepper

to taste. Just before serving, stir in the mint. Serve warm or at

room temperature.

 

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Per serving (excluding unknown items): 145 Calories; 4g Fat (26%

calories from fat); 6g Protein; 21g Carbohydrate; 0mg Cholesterol;

244mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1 Fat

 

 

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