Smoky Sweet Braised Giant Lima Beans
Facebook0Twitter0Linkedin0Email0X Yummly0 print Medium | Servings: 8 | Ready In: 60 minutes + soaking | Yield: about 4 cups Giant Peruvian Lima Beans bring hearty, satisfying texture to this vegan recipe. Infused with Spanish flavor from smoked paprika, this gluten-free, fat free recipe is satisfying easy comfort food any night of the week. Ingredients 1 cup dried Giant Lima Beans 1 medium sweet onion (like Vidalia or Walla Walla), thinly sliced 4 teaspoons smoked paprika 2 cloves garlic 1/4 teaspoon salt How it’s Done The day before: Cover the beans with a few inches of water and soak at least 8 hours. Beans will double to triple in size after soaking! To cook make the Smoky Sweet Braised Giant Lima Beans: In a medium pot, combine the onion and smoked paprika. Cook over medium heat, covered, until the paprika is aromatic and onions start to become translucent. This will take about 7-8 minutes. Drain and rinse the beans. Add the beans, and garlic. Cover with a couple of inches of water. Place a lid on and bring to a boil. When the beans reach a simmer, skim off any foam — this comes from their gasses — not delicious. Reduce the heat and simmer, partially covered, 40-60 minutes, until the beans are starting to fall apart. Remove the lid during the last minutes of cooking, if needed, to reduce the liquid. Season with salt and serve. Yield: About 4 cups Chef Katie’s Tips: Short on Time? If you want to speed