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Lima Beans with Rice and Gluten Free Blondies

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I might be the only person whom has never tried lima beans before today. The hubby is from the South where people cook lima beans with ham hocks. So when I was trying to figure out how to prepare lima beans, I decided that I would use liquid smoke to impart a smoky flavor Most recipes for lima beans have just a few ingredients.

The recipe I created has a few of my favorite things, onions, garlic and bell pepper. The recipe is simple and easy to prepare. Just remember to soak your beans overnight. For dessert, I used a recipe that I have been wanting to try since receiving the current issue of Eating Well Magazine. They are blondes made with quinoa. The quinoa is ground into flour. Quinoa flour is easy to make at home if you cannot find quinoa flour. Since I had quinoa on hand, I did not even make a trip to the store to find quinoa flour. So I am not sure how readily available it is.

You can get the recipe here.

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Lima Beans Over Rice

3 cups dried Lima beans, soaked overnight
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 jalapeño, seeded and chopped
1 teaspoon garlic, minced
2 tablespoons unbleached flour
8 cups water
2 tablespoons Better Than Boullion Vegetable
2 bay leaves
1 teaspoon salt
1 teaspoon liquid smoke
Heat oil over medium heat in a large pot.
Add onion, bell pepper and jalapeño. Cook for 5 minutes or until almost tender. Add garlic and cook until fragrant, about a minute.
Add flour and cook for 5 minutes or until a very light brown.
Add lima beans, water, Boullion and bay leaves.
Bring to a simmer. Lower heat and continue to simmer for an hour or until beans are tender. Add salt and liquid smoke. cook for an additional 5 minutes. Serve over rice.

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