1 lb. dried gi­gante or large but­ter beans (lima beans) 2 Tbsp. olive oil 1/2 cup finely chopped onion 6 cloves gar­lic, minced 2 pints grape toma­toes 1 cup jarred roasted red sweet pep­pers, chopped 2 tsp. smoked pa­prika 1/4 tsp. saf­fron threads, crushed

Austin American-Statesman Sunday - - THE PLANNER -

Rinse beans. In an oven-safe 4-quart pot com­bine beans and 8 cups wa­ter. Bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 2 min­utes. Re­move from heat. Let stand, cov­ered, 1 hour. (Or place beans and wa­ter in pot. Cover and let soak in the re­frig­er­a­tor overnight.) Drain beans; rinse and re­turn to pot. Add fresh wa­ter to cover beans by 1 inch. Cover and bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 45 min­utes or un­til beans are ten­der, stir­ring oc­ca­sion­ally. Drain beans in a colan­der, re­serv­ing 2 cups of the cook­ing liq­uid. Set beans and liq­uid aside.

Heat oven to 350 de­grees. Heat oil in the same pot over medium heat. Add onion and gar­lic; cook 3 to 4 min­utes or un­til ten­der. Add the next five in­gre­di­ents (through bay leaves). Bring to boil­ing; re­duce heat to medium-low. Sim­mer, un­cov­ered, 15 min­utes or un­til toma­toes start to break down, stir­ring oc­ca­sion­ally. Stir in beans, salt and the re­served liq­uid. Bring to boil­ing. Move to oven and bake, un­cov­ered, 45 min­utes. Dis­card bay leaves. Top with al­monds and, if de­sired, a pars­ley gar­nish. To make it, com­bine pars­ley, olive oil and gar­lic in a small bowl. Mash with the back of a spoon. Serves 6.


Lima beans, also known as but­ter beans, pair well with al­monds, roasted red pep­pers, smoked pa­prika and toma­toes in this Span­ish-style legume stew that’s per­fect for a cold fall or win­ter day.

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