White Lima Beans With Sorreland Parsley Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| White beans | 2 Cup (16 tbs), dried | |
| Salt | 1 Teaspoon | |
| Unsalted butter | 1 Tablespoon | |
| Red or yellow onion - 1/2 of a medium, finely chopped | ||
| Parsley | 1 Cup (16 tbs), chopped | |
| Sorrel leaves | 6 Ounce | |
| Heavy cream - 1/4 cup, or more to taste | ||
| Ground pepper | 1 Teaspoon | |
Directions
GETTING READY
1) In a large saucepan with cold water, place the beans to soak for minimum 6 hours or overnight.
2) Drain the beans and add fresh water to the saucepan.
3) Place the saucepan oven heat and bring to a boil.
4) Boil beans vigorously for 5 minutes and drain over a colander. Thoroughly rinse to remove scum, if any.
5) In the saucepan, place the beans and pour in 4 cups of water.
6) Return on high heat and bring to a boil.
7) Reduce the heat to moderately low and simmer the beans very gently until tender, about 1 hour. Do not overcook the beans. Add 1 teaspoon of salt during the last part of cooking. On a colander, drain the beans and collect the broth in a bowl.
MAKING
8) In a large skillet, add butter to melt over moderate heat.
9) Sauté onion and 3/4 cup parsley in hot butter for 3 minutes or until onion is tender.
10) Add the sorrel and cook, stirring, until wilted, about 2 minutes.
11) Pour in 1 cup of the reserved bean broth and bring to a simmer. Cook for 12 minutes or until the onion is soft and most of the broth has evaporated.
12) Add cream, pepper and the beans.
13) Gently cook to heat up the beans thoroughly for 2 minutes.
SERVING
14) Transfer on a serving platter, sprinkle with remaining 1/4 cup parsley and season with salt to taste. Serve hot.
1) In a large saucepan with cold water, place the beans to soak for minimum 6 hours or overnight.
2) Drain the beans and add fresh water to the saucepan.
3) Place the saucepan oven heat and bring to a boil.
4) Boil beans vigorously for 5 minutes and drain over a colander. Thoroughly rinse to remove scum, if any.
5) In the saucepan, place the beans and pour in 4 cups of water.
6) Return on high heat and bring to a boil.
7) Reduce the heat to moderately low and simmer the beans very gently until tender, about 1 hour. Do not overcook the beans. Add 1 teaspoon of salt during the last part of cooking. On a colander, drain the beans and collect the broth in a bowl.
MAKING
8) In a large skillet, add butter to melt over moderate heat.
9) Sauté onion and 3/4 cup parsley in hot butter for 3 minutes or until onion is tender.
10) Add the sorrel and cook, stirring, until wilted, about 2 minutes.
11) Pour in 1 cup of the reserved bean broth and bring to a simmer. Cook for 12 minutes or until the onion is soft and most of the broth has evaporated.
12) Add cream, pepper and the beans.
13) Gently cook to heat up the beans thoroughly for 2 minutes.
SERVING
14) Transfer on a serving platter, sprinkle with remaining 1/4 cup parsley and season with salt to taste. Serve hot.
Chef
