Lima Beans and Carrots

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!

Ingredients:

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

Instructions:

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:

img_6270

Just completed, and in the crockpot.

I wanted people to see the actual beans. Yum!

I wanted people to see the actual beans. Yum!

Everyone liked it. I am so happy!

Enjoy!

 

Bean There Done That – A simple and tasty Lima bean recipe 

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.

Ingredients 

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 

Instructions 

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:

The final product


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.

Enjoy!

Lima Fagioli Alla Cacciatora 

Lima Fagioli Alla Cacciatora

This recipe is a vegan adaption of the Chicken Cacciatore recipe posted on Joann’s food for thought. I thought I would try to make it vegan by using lima beans instead.

Here is the link for the original recipe:

https://joannsfoodforthought.wordpress.com/2015/09/19/chicken-cacciatore/

I think that Joann’s recipe is the best chicken cacciatore recipe I have seen. So, please check out her blog. 

Thank you Joann!

The name of the recipe is courtesy of my husband. He is a very talented writer, and I thought it was catchy. 

I relied on Google translate so I am not sure how grammatically correct it is. Please let me know if it is not.

Ingredients

3 cups large dried lima beans

Spray oil for sautéing

1 medium red or yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

8 oz. mushrooms, sliced

6 cup water or broth

1 can (14.5 ounce) diced tomatoes, including liquid

2 cloves fresh garlic, minced

1 teaspoon of Italian spice blend, oregano, basil, pepper, turmeric. The turmeric is what gives it such a great color. This is Joann’s unique contribution.

1 tablespoon kosher salt

1/8 red pepper flakes

Italian flat leaf parsley for garnish (optional, and I did not use)

Instructions:

Sauté in pot onions, and peppers. Add beans, canned tomatoes, water and spices. 

I made this in the pressure cooker. Lima beans really need 15 minutes to pressure, but I didn’t want to overcook the mushrooms. So, I brought it to pressure and cooked everything for only 12 minutes. Then, I released the pressure using quick release method and added the mushrooms. Then, I simmered it until done. Adjust the seasoning once it is cooked.

In a real rush, I think I would cook it for 15 minutes to pressure and then let the mushrooms cook in the pot from the heat.

This could be made on top of the stove, or in a crockpot.

My husband, a true carnivore, said this was great!

Here is the picture:

  

Enjoy!