Yesterday I cooked up a small pot of Organic Christmas Lima beans that I had picked up at the local farmers market. The beans are quite exotic looking, like a cranberry speckled Lima bean. I was told the taste was similar to the Lima bean with a chestnut like flavor.Cooked the beans up with a onion that I halved, a couple of cloves of garlic, a large stalk to celery cut in half and 4 to 5 cups of water. Simmered for several hours on low heat after soaking beans overnight until soft. The broth was very delicious and the beans were creamy. Put stew together today and added the cumin, then the cinnamon at the end. This is a real keeper, perfect winter weather food.
Ingredients:
To cook beans:
1 cup of dried Christmas Lima beans
1 onion halved
2 cloves of garlic (whole skins removed)
1 large stalk of celery
Add to cooked beans:
1 medium zucchini (diced)
1 yam (diced)
4 oz of tomato paste
1 clove of garlic (minced)
1/8 teaspoon of cinnamon
1/2 teaspoon ground cumin
Salt to taste
To prepare:
To heated soup pot add olive oil, then the minced garlic. Cook for 15 to 30 seconds then add zucchini and yam with the tomato paste. Add beans, broth and cumin. Cook until veggies are tender. Add cinnamon and salt to taste.
Enjoy!
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