Lima Bean Soup

I have really warm, comfy feelings when I think of lima beans, as my mom would have them cooking once in awhile for her family of eleven kids. I hated the frozen ones, but when she made them from scratch, with tomatoes and herbs, onions and garlic, yum. I couldn’t get enough of them. Now when I make them, I’ll  add brown rice, or Ecuadorian potatoes. This is  her recipe:

Recipe of the Day: Lima Bean Soup

Ingredients:

1 lb. lima beans

1 quart of water

3 cloves garlic

6 green onions, sliced

6 tomatoes

salt and pepper to taste

Directions:

Soak the beans overnight, then wash in the morning. In a skillet, saute the onions and garlic, minced, for 1-2 minutes until glossy. Add the beans and water, bring to a boil, then let them cook at a slightly rolling boil until soft, 25-30 minutes. Add the tomatoes and rosemary, the salt and pepper the last few minutes. Serve warm with corn bread, so comforting.

Word of the Day: cómodo – comfortable

Tip of the Day: When you grow the beans, and harvest the beans, make everything a meditation, especially the shucking of the beans! Or you can put on a movie. We get Netflix here! And it’s funny, because my kids, when they were here, said I get a lot of movies on Netflix that they don’t. (It works both ways, though.)

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