The doctor has read me the riot act. Apparently, I haven’t been eating according to Hoyle. Why not? you ask. When you’re cooking for others, you don’t always cook what you want or know is best. Your loved ones — or at least, my loved ones — may not favour legumes.
But now that I’m becoming more self-serving, those neglected jars in my pantry will finally get some attention, beginning with the one marked “Lima Beans.”
Spinach Feta Lima Beans
- 1/2 lb lima beans
- 2 T olive oil
- 2 each, garlic cloves, minced
- 1 lb spinach
- 28 oz can tomatoes, diced (may use whole and crush them)
- 1/4 c minced dill
- sea salt and freshly ground black pepper
- 1 c crumbled feta
- 1/2 c grated Parmesan cheese
- lemon, as garnish (optional)
Soak beans overnight. Drain.
In a large pot, simmer beans, well covered by water, for 40 minutes. You can use celery, onion and dehydrated garlic to flavour the cooking water. Drain the beans.
In a large pot, heat a tablespoon of oil. Add onions and cook on medium heat, stirring for 5 minutes until lightly browned. Add garlic and cook for 30 seconds, then add spinach, half at a time, covering the first half for 2 minutes to let it wilt.
Remove pot from the heat. Add cooked beans, a tablespoon of oil, tomatoes and dill. Season with salt and pepper.
At this point you can take a break for a day, refrigerating the beans.
Preheat oven to 400F.
In a large 13×9-inch baking dish, layer the beans, feta and Parmesan. Bake for 25 minutes until golden and bubbly. Garnish with lemon. Serves 8.
- Adapted from a very reliable source: The America’s Test Kitchen Healthy Family Cookbook.
- I had no idea just how much I value each and every subscriber to JC, until last week when I thought I lost you — all of you, gone in an instant through a technical error. You can’t imagine my relief at finding you restored. Now that we’re all reunited, take a moment to think of just one person who might enjoy JC and encourage her/maybe him to subscribe.
- Beans, Beans, good for the heart, the more you eat them, the more you’re smart!
Dehydrated Garlic – a teaspoonful was tossed into cooking water to flavour the beans.