WARNING: We're running low on this item.
A true lima but the surprise is the great chestnut flavor. Ideal in any recipe calling for limas but super on its own with just your best olive oil and grated parma cheese.
Reggae performer Imo is a regular at the Marin farmers market on Sunday and we make sure to keep a bag handy for her every week. She offers this interesting twist:
Easy Curried Beans
1/2 Lb Rancho Gordo Christmas Lima*
3 TBS Olive Oil
1 Medium Onion, Chopped
2 Large Cloves Garlic, Chopped
1 1/2 TB Good Curry Powder
1/2 Teaspoon Chile Powder (Opt.)
Salt, Pepper to taste
*You can sub Runner Cannellini but the texture will be different.
In 3 quart saucepan boil water
Throw in washed, picked beans, either pre-soaked or dry. Boil beans until tender, but not mushy. They may be al dente.
While beans are cooking, heat oil in heavy skillet.
Oil should be hot. Fry onions, but do not brown.
They should turn yellow, about 3 minutes. Add garlic.
Fry another minute, until garlic wilts. Add Curry Powder and fry for about 3 minutes, moving onions around in pan so they don't burn. Add more oil if necessary.
Turn down heat, add cooked beans,drained. Reserve 1 cup cooking water.
Mix onion sauce with beans. Thin mixture to taste with vegetable broth or cooking water. Put on lid and simmer on low for at least 15 minutes, stirring occasionally.
Salt, Pepper and Serve.
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