Lima Bean Ragout With Tomatoes And Thyme Recipe

Give your boring old cuisine a new look. Prepare the Lima Bean Ragout With Tomatoes And Thyme from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner.

Person

Time

0:30 - 0:15

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Views

2890

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Submited by

Noor Baloch from Lahore

Ingredients

4 pounds fresh lima beans, shelled, or 2 packages frozen lima beans, thawed
2 tablespoons olive oil
1 tomato, peeled and seeded, then diced
1/2 yellow onion, chopped
3 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1 cup vegetable stock or broth
2 tablespoons chopped fresh flat-leaf (Italian) parsley

Method

Bring a large saucepan 3/4 full of water to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes.
Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
In a saucepan, heat 1 tablespoon of the olive oil over medium heat.
Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes.
Discard the bay leaf and transfer to a serving bowl.
Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.

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