Bean There Done That — A simple and tasty Lima bean recipe
The title of this post was suggested by my husband, who seems to have a knack for creating funny and catchy titles. Thank you, Jay!
We made the somewhat stressful decision to move 2 days before the holiday of Shavuot.
For those who may not know, Shavuot, “The Festival of Weeks” celebrates the giving of the Torah at Mount Sinai and is the second of the 3 major Jewish harvest festival holidays. It occurs 7 weeks after Passover, hence the name.
For some reason, this is one of the lesser known holidays. It is celebrated by many customs but few actual commandments. One of the more well known customs is to eat dairy foods, especially cheese cake and to stay up all night studying the Torah.
With so much in transition, I really did not have time to cook and prepare.
Fortunately, we were invited out for half of the meals. I made this very simple bean dish for one of the days. Although simple, it is very tasty.
1 onion, chopped
3 carrots, sliced.
2 cups Lima beans, but any white bean will also work
Water to cover
1 tablespoon salt, adjust to taste
1 teaspoon pepper, to taste
2 bays leaves
Optional: 1 clove fresh garlic, crushed. I used garlic powder
Sauté onions. Then add the spices, carrots and beans, and continue to sauté until fragrant. Add water.
I made this on top of the stove, but it can easily be made in a pressure cooker or crockpot.
Stove top: bring to boil and let simmer until done. Add garlic and adjust seasoning.
Pressure Cooker: 12 minutes to pressure and then release the pressure quickly by running cold water over the lid when done.
Crockpot. Cook on low until done. Less water is required.
Since I made this during the holiday, I was only able to take this one picture:
By the next day, it was all gone!
Although it is a very simple and easy recipe, everyone thought it tasted great. This is one of my maximum taste for minimal time dishes.