Dried Lima Bean And Corn Soup Recipe
Ingredients
| 1/2 cup dried baby lima beans | ||
| Onion | 1 Small, halved | |
| 1 whole small garlic clove, lightly mashed | ||
| Water | 2 Cup (16 tbs) | |
| 2/3 cup coarsely cracked dried corn | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tablespoons rendered chicken fat and/or butter | ||
| 4 cups brown chicken stock | ||
| Black pepper salt | 1 To taste | |
| Ripe tomato | 1 Large, peeled | |
| Minced fresh parsley and/or chives | ||
Directions
Combine beans, onion and whole garlic clove in saucepan and pour boiling water over.
Cover, bring to gentle boil and boil 2 minutes.
Turn off heat and let stand 1 hour.
Lightly brown corn, minced onion and minced garlic in chicken fat.
Add stock and beans and their liquid.
Cover, bring to gentle boil, lower heat and simmer 30 minutes or until beans are softened but still retain their shape.
Season with salt and pepper and stir in tomato.
Garnish generously with parsley.
Cover, bring to gentle boil and boil 2 minutes.
Turn off heat and let stand 1 hour.
Lightly brown corn, minced onion and minced garlic in chicken fat.
Add stock and beans and their liquid.
Cover, bring to gentle boil, lower heat and simmer 30 minutes or until beans are softened but still retain their shape.
Season with salt and pepper and stir in tomato.
Garnish generously with parsley.
Chef
