Lima Beans and Carrots
I am very excited about this recipe. Since we try to have 1 plant based meal a day, I am always looking to create simple, fast and easy vegan recipes.
This is an adaption of my Chicken and Carrots recipe. Lima beans were easily substituted for the chicken with success!
1 lbs. Lima beans (about 3 cups)
2 cups carrots, sliced on the diagonal, or use baby carrots. I personally do not like baby carrots, as I feel they are less flavorful and crisp.
12 cloves garlic, peeled and whole
6 cups wine, broth or water.
1 teaspoon thyme, or use fresh oregano at the end of the cooking
¾ teaspoon salt
¼ teaspoon pepper
Place beans, carrots and garlic in pot. Add salt, pepper, thyme and water water. Cook on low.
Crock pot: Cook on low until done. Less water is required. Adjust seasoning.
Stove top: bring to boil and let simmer until done. Adjust seasoning.
Pressure Cooker: 12 minutes to pressure and then release the pressure quickly by running cold water over the lid when done. Adjust seasoning.
I call this maximum taste for minimal effort. A winner!
Here are the pictures:
Everyone liked it. I am so happy!