Friday, 25 January 2013
Lima Bean Ragout with Tomato and Thyme
I adapted this recipe from one I found on the Mayo Clinic website. It's a very healthy dish which is light and filling. I used dried Lima beans(or Butter beans) and soaked them over night, then rinsed and boiled for 1 hour.
Lima Bean Ragout with Tomato & Thyme
500g dried Lima beans, soaked, rinsed and cooked
2 tablespoons olive oil
2 tomato, peeled and seeded, then diced
1 yellow onion, chopped
3 cloves garlic, minced
2 bay leaves
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1 cup vegetable stock or broth
1 cup chopped fresh flat-leaf (Italian) parsley
Once you've cooked your Lima beans transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked Lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.