- 2 cups (1 pound) dried large or small lima beans
- 8 cups water or vegetable broth
- 2 tablespoons miso paste or 5 vegetable bouillon cubes
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 very large or 2 medium sweet onions, diced
- 3 stalks celery, sliced
- 8 medium or 6 small red potatoes, unpeeled and quartered or halved (omit if using barley)
- 2 cups (1 pound) barley, rinsed (omit if using potatoes)
- 2 to 3 carrots, sliced
- 2 bay leaves
- 2 tablespoons smoked paprika
- 2 teaspoons salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Crusty bread for serving
In a large saucepan soak lima beans in four times their
volume of water 6 to 12 hours; drain.
Return beans to saucepan. From the 8 cups water/broth add
liquid to beans to cover. Bring to a boil, then boil vigorously 15 minutes. There
is no need to skim off foam that forms. Add miso/bouillon and stir to dissolve.
In a large skillet, heat oil to shimmering and sauté garlic,
onions and celery 5 minutes or until tender. Place sautéed veggies in the bottom
of a 6-quart slow cooker. Add potatoes OR barley. Add carrots, bay leaf,
paprika, salt & pepper. Add beans with cooking liquid and remaining
water/broth. Stir to combine. Cook on LOW 6 to 8 hours. Alternatively, assemble recipe
in a Dutch oven, cover and bake at 325 degrees F for 3 1/2 hours or until beans
are tender.
Remove bay leaf and serve hot with bread.
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