No Thanks to You, Parsley.

In my pantry today:

  • 1 tbsp reserved sausage grease
  • 1/4 large onion, chopped clumsily
  • 1.5 c cooked lima beans
  • 1.5 c chopped parsley
  • 1 10 oz can Hunt’s rosemary & oregano tomatoes
  • 2 tsp garlic powder
  • 3/4 tsp red hot chili powder
  • 1/2 tsp asafoetida
  • cooked angel hair pasta
  • Parmesan cheese to taste

Ok, let me start out by being completely up front: parsley is unattractive to my palette. I’ve recently boarded the phytonutrient bandwagon and because of that am giving all manner of new-to-me vegetables a try. And parsley is losing the office pool. I do not recommend using parsley in this, and most other, dishes. The health benefits of parsley are well-known enough, and I do not deign to refuse it entrance to my kingdom on all counts… it did very well with the walnut pesto recipe, but when not ground by a food processor can be a little too prickly for the roofs of mouths.

Anyway, we’ve still gotta do this thing, don’t we? Start your sausage grease and onions in a cold pan heating to M. Once it reaches full heat and the bottom of your pan shows the slightest indication of browning, turn heat to L and gently fold in lima beans along with seasonings. Add the undrained can of tomatoes, mix gently enough not to puncture or smash your beans (that’s for later! with forks!). Cover and let simmer for as long as you’ve got, but enjoy at any point now with angel hair pasta and Parmesan cheese. Excepting the parsley (for which, you see, I did not allow room in these instructions) this gets 5 spoons.

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