Lima beans with tomato fennel and leek sauce
From zoetheunicorn 14 years agoIngredients
- 1 ½ cups dried lima beans shopping list
- 2 cloves garlic, bruised shopping list
- 3 bay leaves shopping list
- 1 large leek, halved and sliced thinly shopping list
- 1 clove garlic (extra), crushed shopping list
- 1 tin whole tomatoes shopping list
- ½ cup vegetable stock shopping list
- 1 fennel bulb, outer layer removed, sliced shopping list
- chopped fresh parsley and mint and shopping list
- parmesan cheese(optional), to serve shopping list
How to make it
- Soak the beans in cold water for at least 8 hours.
- Drain and rinse and place in a large saucepan with the bruised garlic and bay leaves. Cover with cold water, bring to the boil and boil partially covered for 15-20 minutes, until done to your liking. Drain and keep warm.
- Meanwhile, to make the sauce, in a medium saucepan, cook the leeks in oil until soft (about 10 minutes, adding water if necessary to prevent sticking). Add garlic and cook a further 2 minutes.
- Add the tomatoes and stock, using a spoon to break up the tomatoes. Cook uncovered for 10 minutes until it’s reduced to sauce consistency.
- Add the fennel to the sauce and simmer, covered for 10 minutes, stirring occasionally.
- To serve, divide beans among bowls, top with sauce and sprinkle with chopped parsley and mint and Parmesan cheese
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