Tag Archives: lima beans

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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Sausage Grease is the New Healthy!

In my pantry today:

  • 2 c cooked extra large lima beans
  • 1 bunch asparagus tips (reserve stalks for other projects)
  • 1 c dry quinoa pasta spirals
  • 1 tbsp reserved sausage grease
  • 1 c unsweetened almond milk
  • 1/2 c water
  • 2 tbspĀ  garlic paste
  • 1 tsp black mustard seeds
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp asafoetida
  • Parmesan cheese to taste
  • “Greek seasoning” to taste
  • 1 tbsp minced parsley

You’ve only got twenty minutes, so hop to it! Drain and set aside those beans so you can start heating water to a boil in the same pot. Portion out everything and start the grease to warming on M. Toss in a few mustard seeds for good measure. Once your water starts boiling, drop in the pasta and once the mustard seeds are popping, pour most of the grease into a glass measuring cup and set aside. Add asparagus, toss to coat then drop in a tbsp of garlic paste to brown in the hot pan. Scrape up the not-yet-burned parts with water and sprinkle Greek seasoning on the asparagus before covering the pan and reducing heat to L.

Drain pasta, set aside. Open up pan and return grease, then fold in lima beans with more seasonings. Add almond milk, 1 tbsp garlic paste, asafoetida, cayenne, Greek seasoning and pasta. Stir everything together and once the flavors are all in, serve topped with Parmesan and parsley. 20 minutes and 5 spoons!

Hot Oinking Limas with Kale

In my pantry today:

  • 1 c soaked extra large lima beans
  • 2 c raw kale
  • 2 tbsp reserved sausage grease
  • 1 c dry basmati rice
  • 1 medium yellow onion, diced clumsily
  • 1 tbsp garlic paste
  • 1/2 tbsp mustard seeds
  • 2 tsp cayenne pepper
  • 1/2 c water
  • 4 tsp cayenne pepper
  • 1 tsp oregano
  • 1/2 tsp turmeric
  • 2 tsp asafoetida
  • 2 tsp sea salt
  • 1 tsp black pepper

Rinse your overnight-soaked lima beans and start them to boiling. Start out on H and reduce heat, upon rolling boil, to M to let them simmer until done. Start your rice to soakin while you’re at it, then clumsily dice up an onion. In a large stockpot (I like using these whenever multiple ingredients are involved for I am irrepressibly graceless — please feel free to use a deep saucepan if you want to be, y’know, cheffy about it), get your sausage globs from the fridge melting. Add onion and mustard seeds, cook on M for a few minutes then reduce heat to L and add garlic and 2 tsp cayenne. Mix well then let mingle while you de-stem your kale.

Put oregano, turmeric, asafoetida, salt and 2 tsp cayenne in a measuring cup then fill with water to the 1/2 c line, stir and set aside.

Now it should be about time to cook the rice, so do that. When the lima beans aren’t shameful to your mouth, drain and set aside. Turn heat back up to MH on the stock pot. When it’s sizzlin real good, toss in the kale, sear it, then add the lima beans and toss. Pour in the 1/2 c seasoned water, then cover the pot and reduce to L. Let it all sit on L for at least 5m. Serve over Basmati rice.

Thank You, Bacon Grease

In my pantry today:

  • 2 tbsp reserved bacon grease
  • 4c cooked, sliced/cubed sweet potato
  • 4c cooked lima beans
  • 1 leek
  • 1 tsp garlic powder
  • .5 tbsp salt
  • 1.5 c chicken broth
  • Basmati rice

Your dinner will owe its life to that reserved bacon grease.

So start out with a great idea. I imagined a delightful meal of various colors and textures; not another pot of mush, y’know? Start your sliced leek out in the bacon grease at M. Realize that not only are your sweet potatoes overcooked, but holy crapballs so are the shouldn’t-be-at-a-rolling-boil lima beans. This is why — one reason of I am certain many — not to self-engineer a double boiler while something is cooking under the melting chocolate. Sigh and mix the beans into the pan.

Carefully fold in the sweet potatoes. Add garlic and salt. Let it continue cooking on L for a solid 20m. In that time, embrace the mush as just as valid as the more solid form you had originally envisaged.

Take the lid off the pan. It will be a solid block of fuck-I-can’t-throw-away-this-much-food. Add chicken broth. Make it a sauce for the rice — some of the lima beans are still visible in their whole form, and it is rife with flavor. Pretend you meant to do that and enjoy its deliciousness over rice. For it is delicious. Just unintentionally ugly.