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Pot of Happiness

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“I took a bag of lima beans & a recipe from Mark Bittman's 'How to Cook Everything Vegetarian', used 3 different suggested variations then did my own tweaking to arrive at this. I went with a Middle Eastern twist. It is very lemony, thyme-y, creamy from the beans & olive oil, a bit of zip from the pepper; just delicious. And very easy. This made enough for 4 people's dinner w/out leftovers. Who knew lima beans could be SO good?? The 90 minute prep time is for cooking the beans and is approximate.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sort dried beans. Add to boiling, salted water & simmer until ALMOST soft. Drain.
  2. In soup pot, heat olive oil. Add chopped onion & saute until softened. Add vegetable stock, drained beans, za'atar, lemon zest & juice, chili pepper, & preserved lemon. Simmer 30 minutes to let flavors mingle & beans to finish cooking.
  3. Check for seasoning. Add olive oil for richness & body. Add additional salt & pepper to taste.

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