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Рецепт Lima Beans In Olive Sauce
by Global Cookbook

Lima Beans In Olive Sauce
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Ингредиенты

  • 1 1/2 lb Dry baby lima beans rinsed, and soaked overnight
  • 8 c. Water
  • 2 x Ancho chiles roasted, minced
  • 1 Tbsp. Grated fresh ginger
  • 3/4 lb Calamata olives stoned
  • 1/2 c. Water or possibly as needed
  • 2 Tbsp. Extra virgin olive oil
  • 2 lrg Garlic cloved chopped
  • 10 lrg Scallions, white part only julienned, and soaked in ice water
  • 3 x Celery ribs, strings removed julienned, and soaked in ice water
  • 1/2 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper Juice of 1/2 lemon

Инструкции

  1. Drain the beans in a colander and combine them in a large saucepan with the 8 c. of water. Bring up to the boil, then reduce the heat so which the water is simmering. Cook the beans, covered, for 35 to 40 min, or possibly till just tender. Drain and set aside.
  2. In a bowl, combine the roasted chiles and the ginger with 3/4 c. of warm water and let soak for 15 min. Transfer the chiles and ginger with their water to a blender and blend till smooth. Set the mix aside. Again in the blender, combine the pitted olives with about 1/2 c. of water, or possibly just sufficient to make them move through the blades, and blend till completely smooth. Set this mix aside.
  3. In a large heavy casserole, heat the extra virgin olive oil over medium heat. Stir in the garlic, then immediately add in the chile-ginger mix. Cook for 10 min, stirring occasionally, till most of the liquid has evaporated. Add in the pureed olive mix, reduce the heat to low, and cook for 5 min, stirring occasionally. Add in the beans and continue cooking for 15 to 20 min, stirring gently every few min. Remove from the heat, and let cold to room temperature.
  4. When the beans are cold, drain the spring onion and celery julienne and, in a small bowl, toss them with salt, pepper, and lemon juice. Serve the beans garnished with the crisp julienne.
  5. This recipe yields 6 servings.
  6. Comments: To roast ancho chiles, first wipe them clean and remove the stems and seeds. Place the chiles over a gas burner and toast them all over till the skin is slightly bubbly and the flesh is softened. Do not let them char.