Monday, May 25, 2009
Baby Lima Bean Salad--no oil
Got this from Dr. Dean Ornish's book --I doubled the recipe and you serve it on lettuce--It is a nice change for a refreshing lunch. The picture above had most of the lettuce eaten!
Note--soak beans the night before. In the morning when you get up cook the beans for 1 hour (following the directions below for the seasoning) or until tender. (the recipe said 40 min--mine took longer--keep checking). Refrigerate beans. When cool add the rest. See directions below.
NOTE--MAKE MORE THAN THIS-AT LEAST DOUBLE THE RECIPE FOR MY FAMILY--IT SAYS IT MAKES 3 SERVINGS--but I like more. The picture on the top is doubled (a whole bag of baby lima beans --2 cups dry)
1 cup dry BABY lima beans (use baby ones , but see above note) (I usually double this and whole recipe.
4 cups water
4 bay leaves
1 tsp dried thyme (I also used fresh along with this)
1 tsp dried sage (I also used fresh along with this)
1/2 cup finely diced fresh tomatoes (used cherry tomatoes)
1/2 cup finely diced celery
1 tsp freshly chopped parsley
1 tab red wine vinegar (sometimes I like a bit more--do it to taste)
1/2 tsp freshly minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
Sort the baby lima beans, rinse, and then soak overnight in the water. Cook the beans for 40 -65 minutes in the water with the bay leaves, thyme and sage. Cook until tender but not falling apart. Remove the bay leaves and drain.
Toss the beans with the tomatoes, celery, parsley, vinegar, celery, garlic, slat and pepper. Can serve on lettuce.