Baby Lima Bean Combo
Choose the tiniest limas you can find for this vegetable combination.
They should be quite tender when cooked. Serve with roast lamb or
grilled butter flied lamb.
Makes 6 servings
2 tablespoons good-quality olive oil
1 pound baby limas in the pod, shelled (about 1
1/2 cups shelled fresh
lima beans)
1 pound fresh green peas in the pod, shelled; or 1 cup thawed frozen
green peas
1 cup boiling onions, boiled in water to cover for 1 minute, drained,
and peeled; or 1 cup thawed frozen baby onions
1/4 pound green beans, topped, tailed,
strung if necessary, and cut on the diagonal into 1 inch length
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1/2 cup chicken stock
2 tablespoon chopped fresh mint
Heat the oil in a large saucepan over
medium heat. Add all the vegetables and stir to coat with the oil.
Sprinkle with the sugar and season well
with salt and pepper.
Stir in the stock. Cover and simmer over
low heat until tender, about 20 minutes.
Uncover and stir in the mint. Raise the
heat to medium and cook just until the liquid is almost all gone, about
5 minutes longer.
Serve this simple cooking recipes very
hot.
Variation:
Pass a bowl of regular or light sour cream with this dish, letting each
diner spoon a little on top of his or her serving.
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