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Spanish Lima Beans
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1 cup dried lima beans
1 bay leaf
2 medium onions, chopped
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon sugar
Dash pepper
Sort beans and rinse with cold water. Place in a large saucepan; add water to
cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover
and let stand for 1-4 hours or until beans are softened. Drain and rinse
beans, discarding liquid. Return beans to the pan; add bay leaf and water to
cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2
hours or until beans are tender. Drain, discarding liquid and bay leaf. In a
large skillet, saute onions in oil until tender. Stir in the tomatoes, sugar,
pepper and beans. Cook for 8-10 minutes or until heated through.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |