From Saving Dinner
- 1 bag frozen limas (I used baby limas)
- 1 cup water
- 2 14.5-ounce cans chicken broth
- 1 T. vegetable oil
- 1 c. chopped onion
- 3/4 c. chopped red bell pepper
- 1/2 c. chopped celery
- 3/4 c. chopped green onions
- 2 1/2 t. dried whole thyme
- salt and pepper to taste
- dash cayenne pepper
- 1 14.5-ounce can whole tomatoes, drained and chopped (I used a can of petite diced)
- 1 11-ounce can whole kernel corn
- Place beans in a large Dutch oven. Cover with water to 2 inches above beans, bring to boil, and cook 2 minutes. Remove from heat, cover, and let stand 1 hour (I don't think this is necessary if using baby limas.)
- Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until beans are tender.
- Heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add bell pepper and celery; saute 2 minutes. Add green onions; saute 1 minute. Add onion mixture, thyme, and remaining ingredients to bean mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
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