Tag Archives: onion

June 2, 2011 · 1:30 pm

QUICK LUNCH – Purple Cabbage Stir Fry

I think we often neglect lunch.  With a little planning, it can be really easy to cook a fresh healthy lunch.  This weekend I cooked-up a big batch of brown rice and thinly sliced some veggies.  As a result I was able to whip-up this cabbage stir fry in a matter of minutes.

I literally put a tiny bit of oil in my pan, threw in a handful of thinly sliced onion, handful of purple cabbage, some thinly sliced portobello mushrooms, and seasoned it up while it cooked with some wheat-free tamari and chili sauce.  I finished it off with a dash of sesame oil, poured it over some warm brown rice, and lunch was served.

Remember that it doesn’t need to be complicated.  This lunch came together in the same amount of time it would have taken me to go to the drive-thru.

Get cooking!

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March 29, 2011 · 1:34 pm

FRESH MEX CORN SALAD

I am so happy that Spring is here!  Although it isn’t quite April yet, we definitely are experiencing the “showers” part.  Now that Spring has arrived, the amazing produce Spring brings has started making its way into farmer’s markets and the grocery stores…yay! 

While I do cook this salad slightly, it would be very good completely raw as well.

INGREDIENTS

6 cups freshly cut corn (I used 8 small ears)

1 red bell pepper, diced

1 orange bell pepper, diced

1 onion, diced

½ head cilantro, chopped

1 ½ cups jicama, diced

1 lime

1 tsp olive oil

½-1 tsp ground cumin

salt to taste

pepper to taste

 ~

Pour the tsp of olive oil into a pan.  Over medium heat lightly sauté the onions and peppers for 2 minutes (you want to maintain their crunch).  Add the corn and sauté for an additional 2 minutes.

Squeeze in the juice of the lime and turn off the heat.  Salt and pepper the mixture to taste.  Sprinkle in the cumin and mix well.  Add the cilantro and jicama and mix thoroughly.

Let the freshness of the ingredients speak for itself.  Do not overpower the salad by adding too many spices.

This salad tastes phenomenal accompanied by flavorful black beans…I ate this for lunch three days in a row!

For a printable version of this recipe click here.

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March 17, 2011 · 2:17 pm

SZECHUAN MIRACLE NOODLES

In yesterday’s post I introduced you to Shirataki Miracle Noodles.  The recipe in this post is one that I came up with and has been a regular in my kitchen since.  It is so quick and tasty. 

I need to address the fact that the Sriracha sauce in the recipe is not completely vegan.  There is some fish extract in the sauce (way down on the ingredient list).  While I eat a plant based diet and do not eat any animal flesh, I do on occasion consume sauces that have fish extracts in them.  I married into a Chinese family and have picked-up so many wonderful cooking tips from them.  They have also intriduced me to some really great marinades and sauces.  I feel that these sauces make up such a small percentage of my daily diet that I am personally OK with using the sauces in small amounts (i.e.this recipe only calls for 1/4 tsp. of Sriracha…of that 1/4 tsp, the fish extract is the 5th ingredient).

 *A reader wrote in to let me know that the Sriracha with the rooster IS vegan…that is so great to know.  The bottle of Sriracha in my fridge is a different brand and contains fish extract.
 

Image Courtesy of foodproof.com

Image Courtesy of foodproof.com

INGREDIENTS

1 package angel hair Miracle Noodles

¼ of an onion, sliced into matchsticks (I used a red onion)

½ cup dried mushrooms, reconstituted (I bought mine at Costco)

½ – 1 tsp. Sriracha sauce (I like it HOT)

5 basil leaves, cut into thin strips

scarce amount of olive oil

soy sauce to taste

dash of sesame oil (optional)

 ~

Pour hot water over the dried mushrooms.  Once reconstituted, slice to desired size.

Rinse the noodles in a colander and drain. 

Pour a very slight amount of olive oil into a pan and sauté the onions. 

Once the onions are translucent and slightly browned, add in the Miracle Noodles.  Toss to incorporate and then add the Sriracha sauce and soy sauce.  Mix well.

Finally, add the mushrooms and basil and toss to incorporate.

That’s it!  Pour the noodles into a bowl and enjoy…

For a printable version of this recipe click here.

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February 28, 2011 · 3:23 am

HEARTY VEGGIE LASAGNA

Hearty Veggie Lasagna

Hearty Veggie Lasagna

Whenever I cook lasagna I make a HUGE one and I tend to do it on a weekend or an afternoon when I know I will be home for the rest of the night.  If you are going to go to the trouble to make lasagna, why not have it be big enough to last for a few meals?  When I make this lasagna it lasts my family of 4 (2 of which are children) 3 whole dinners!  We eat it fresh out of the oven one night and then I usually freeze the other 2 sections for 2 other nights.  You pop it in the oven for an hour from the freezer, make a salad, and you have a fantastic dinner!

***NOTE***

I just cooked one of my frozen lasagna sections and IT DOES NOT REHEAT WELL when using gluten free lasagna noodles (they turned to mush).  The lasagna tastes AWESOME the first night and when reheated as left-overs, but unfortunately I can NOT recommend reheating it from the freezer.  Bummer. 

The next time I make this lasagna I am going to cut the recipe in 1/2.

There are a few keys to making great tasting vegan lasagna:

  1. All of the components need to taste good enough to eat on their own
  2. The sauce needs to be very fresh and flavorful
  3. The cheese filling needs to have the taste and texture everyone has come to expect

As for the cheese, it has taken a lot of experimenting, but I have finally come-up with what I call my Vegan Herbed Ricotta.  I am not a big fan of using very much soy in general (A LOT of the recipes you will see for vegan lasagna rely on tofu tremendously), so through trial and error I have come up with a recipe that only uses ½ a brick of extra firm sprouted tofu and the rest of the cheese is comprised of beans, vegan goat cheese, and herbs and spices.  When you think about it, ½ a brick of tofu spread out over three dinners for four people is very nominal.

While it is a time investment to make lasagna, the end result is so very worth it and will pay off when you realize you have made 3 meals!

~

INGREDIENTS

2 packages brown rice lasagna noodles

2 25.5 oz. jars of tomato basil pasta sauce

4 10 oz. bags baby bella mushrooms

2 medium onions

4 small or 2 large zucchini

1 tsp. olive oil

Simply Organic garlic salt to taste

1 package Daiya mozzarella cheese

VEGAN HERBED RICOTTA

1 cup vegan goat cheese*

½ package extra firm sprouted tofu by Wildwood, drained and crumbled

15 oz. can great northern beans, drained and rinsed

2 10 oz. packages Cascadian Farms frozen spinach, thawed and squeezed dry

1 packed cup fresh basil

4 garlic cloves

1 tsp oregano

1 tsp salt

pepper to taste

* click here for recipe 

~

Preheat the oven to 400°

Place a strainer over a bowl and pour one of the jars of pasta sauce into the strainer.  You want most of the liquid to strain into the bowl.  You may need to stir the sauce a few times to help release most of the liquid.

Strain 1 Jar of Sauce

Strain 1 Jar of Sauce

While the pasta sauce is straining, cook the lasagna noodles according to the instructions on the box.  I am always leery about noodles that claim they do not need to be precooked, so I always precook them.  It really doesn’t add much time to the process since they will cook while you are preparing the other ingredients.

While the noodles are cooking, make the Vegan Herbed Ricotta.  Place the vegan goat cheese and sprouted tofu in a bowl.  In a food processor fitted with the S blade, pulse together the basil, garlic, oregano, salt, and pepper.  You will need to stop and scrape down the bowl of the processor a few times during the process. 

Basil and Garlic

Basil and Garlic

Oregano, Salt, and Pepper is Added

Oregano, Salt, and Pepper is Added

Once the mixture resembles pesto, add the great northern beans and pulse only a few times since you want the beans to maintain some texture.  Gently fold the mixture from the food processor into the vegan goat cheese and crumbled tofu. 

Add Beans and Pulse

Add Beans and Pulse

Combine with Tofu and Vegan Goat Cheese

Combine with Tofu and Vegan Goat Cheese

Once well combined, gently fold in the spinach (which you have squeezed ALL of the liquid out of so it forms a nice dry ball).

Defrosted Spinach

Defrosted Spinach

Liquid Squeezed Out

Liquid Squeezed Out

Gently Fold In Spinach

Gently Fold In Spinach

Completed Vegan Herbed Ricotta

Completed Vegan Herbed Ricotta

Now that the noodles are done cooking, rinse them under cool water.  Once rinsed, lay them out in a single layer to prevent sticking (I use sheet pans).

Without washing the food processor bowl (save yourself some time, there is no real need) place the mushrooms one bag at a time into the food processor and pulse until they are fairly well chopped, but maintain some texture.  Pour the mushrooms into a large pot.  Repeat with the other three bags until all of the mushrooms are chopped. 

Pre-Sliced Mushrooms into the Processor

Pre-Sliced Mushrooms into the Processor

Roughly chop the onions and place them into the unwashed food processor bowl.  Pulse until finely chopped and add the onions to the pot with the chopped mushrooms.

Onions and Mushrooms

Onions and Mushrooms

Turn the burner onto medium and cook the mushrooms and onions down.  Place the lid on the pot to speed-up the process.  Once the mushrooms and onions are cooked (approx. 10 minutes), pour them into a strainer to strain out all of the liquid.  Once strained, salt and pepper to taste.

Cooked Down Onions and Mushrooms

Cooked Down Onions and Mushrooms

Strain the Liquid Out and Season to Taste

Strain the Liquid Out and Season to Taste

Chop the zucchini into 1/8” wheels and sauté on medium heat with 1 tsp oil.  You want the zucchini to brown very slightly.  This should only take 3-4 minutes.  Flavor the zucchini with garlic salt to taste.

Saute the Zucchini

Saute the Zucchini

It is now time to assemble the lasagna.  Pour one third of the unopened pasta sauce (NOT the pasta sauce you are straining) into the bottom of a 10” x 12” deep casserole dish.  Follow with a layer of lasagna noodles, 1/3 of the Vegan Herbed Ricotta, 1/3 of the Daiya, and 1/3 of the mushrooms, and another 1/3 of the sauce.

1/3 Jar of Pasta Sauce

1/3 Jar of Pasta Sauce

Layer of Noodles

Layer of Noodles

1/3 of the Herbed Riccota

1/3 of the Herbed Riccota

1/3 Daiya, 1/3 Mushrooms, and Another 1/3 Sauce

1/3 Daiya, 1/3 Mushrooms, and Another 1/3 Sauce

Follow with another layer of noodles, 1/3 of the Vegan Herbed Ricotta, all of the zucchini wheels, most of the remaining mushrooms (reserve some for the top of the lasagna), most of the remaining Daiya (reserve some for the top of the lasagna), and the last 1/3 of the jar of pasta sauce.

Noodle Layer, Herbed Riccota, Zucchini

Noodle Layer, Herbed Riccota, Zucchini

Mushrooms and Daiya

Mushrooms and Daiya

Top with the last layer of lasagna noodles, the ENTIRE jar of the strained pasta sauce (reserve the liquid for an alternate use…you will not need it for this recipe…if you put it into the lasagna it will become soggy), any remaining mushrooms, and the remaining Daiya.

Last Layer of Noodles, Strained Pasta Sauce, and Remaining Mushrooms and Daiya

Last Layer of Noodles, Strained Pasta Sauce, and Remaining Mushrooms and Daiya

Cover the lasagna with a piece of foil that you have oiled on the inside so it won’t stick to it.

Cook the lasagna for 1 hour at 400°.

 
 
 

Hearty Veggie Lasagna

Hearty Veggie Lasagna

For a printable version of this recipe click here.

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February 9, 2011 · 2:57 am

MUNG BEAN NOODLE SOUP – With Miso Broth

Mung Bean Noodle Soup

Mung Bean Noodle Soup

I am a big soup fan.  A few nights ago when we were getting ready to go on our ski trip to Mammoth, I needed to make dinner with the food we had on hand…I wanted to try and minimize what we had to leave in the fridge.  Noodle soup is always a good option.  I keep mung bean noodles (also known as Saifun Noodles) in the pantry for nights like those. Usually each package of dry noodles comes with three bundles of noodles inside, so they pack a big punch for a small cost.

I didn’t have any broth in the pantry, but I did have some outstanding miso in the fridge from South River Miso Company, so that became the basis of my soup broth.  South River Miso is a great small company that really focuses on quality and their products are really special.  To find out more about their company and order their products click here.

South River Miso

South River Miso

INGREDIENTS

Mung Bean Noodles (1 bundle per adult / half for each kid)

Broth of your choice

Vegetables of your choosing (i.e. onion, green onion, leek, spinach, kale, mushrooms, bean sprouts, basil, cilantro, jalapeno, sea veggies)

Accompaniments (Guilin Chili Sauce, sesame oil, tamari, Sriracha, white pepper)

~

I begin by soaking the mung bean bundles in hot water.

Dry Mung Bean Noodles

Dry Mung Bean Noodles

Pour Hot Water Over Noodles

Pour Hot Water Over Noodles

I tend to make a very mild broth with the intent that people will personalize their soup at the table.  Our family’s taste tends to cover the whole spectrum from very mild to crazy spicy! To make the broth this time I boiled water and added leeks to it for flavor.

Cut the Leeks Lengthwise and Clean

Cut the Leeks Lengthwise and Clean

Water With Leeks

Water With Leeks

Once the leeks have flavored the broth, ladle some hot water into a bowl and mix the miso paste into the water in the bowl.

 

Hot Water

Hot Water

Add the Miso Paste

Add the Miso Paste

Pour the miso mixture back into the hot water and leeks.

 

Add the Miso Mixture Back In

Add the Miso Mixture Back In

Flavor with tamari if needed.

 

Add Tamari If Needed

Add Tamari If Needed

Now prepare the bowls for the soup.

 

Put Raw Sliced Onions and Spinach Into Bowls

Put Raw Sliced Onions and Spinach Into Bowls

Add the soaked noodles.

 

Soaked Noodles

Soaked Noodles

Bowls With Noodles

Bowls With Noodles

Add a TINY Splash of Sesame OIl For Taste

Add a TINY Splash of Sesame OIl For Taste

Pour the boiling hot prepared broth over the noodles and cover for a few minutes.  The hot broth will cook the onion and spinach.

 

Covered Soup Bowls...Cooking the Veggies

Covered Soup Bowls...Cooking the Veggies

Now serve with the accompaniments.

 

Soup Toppings

Soup Toppings

Sauce and Spice Close-up

Sauce and Spice Close-up

Flavor your soup and enjoy.  I was in a kale mood, so I completely covered my soup with kale before I put the broth in and covered it with a lid.

 

My Soup Bowl

My Soup Bowl

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February 2, 2011 · 2:39 pm

GOURMET SANDWICH BAR – Great for Entertaining

Gourmet Sandwich Bar

Gourmet Sandwich Bar

There are days when I just don’t have time to prepare an elaborate meal, so often on those days when my kids ask, “What’s for dinner?” I answer with, “gourmet sandwiches.”  My family has come to love this answer.  Who knew something so simple could taste so good?

I have also found that a gourmet sandwich bar can be a good solution when entertaining…it looks fancy, but is quick and easy to put together.  In addition, this is a great meal to serve when there will be vegans and meat eaters at the same event. 

My in-laws had some friends in town and I had them over for dinner last night.  I knew that they were meat eaters, so I added grilled chicken to the sandwich bar menu.  Last night my sandwich bar consisted of:

  1. Fresh baked bread
  2. Sundried tomato spread
  3. Pesto spread
  4. Mayonnaise
  5. Grilled Mushrooms
  6. Carmelized onions
  7. Avocado
  8. Tomato
  9. Lettuce

I serve this menu buffet-style which allows people to make their sandwiches to their liking.  I have made this meal many times for guests and it always turns out well.  I also find that by slicing the chicken people tend to eat less meat (Sneaky me…always trying to reduce the meat consumption of those I care about!).  If you were to leave the chicken breasts whole, people would eat the whole breast in their sandwich.  When you slice it up I find that people eat about half as much meat!!!

Last night my sandwich consisted of bread, sundried tomato spread, lots of grilled mushrooms, carmelized onions, avocado, tomato, and lettuce (I could barely get my mouth around it!).  I wanted to take a picture of it for you, but got too busy jabby gabbing with my guests.

Maybe you can have a sandwich bar this weekend when you host your Super Bowl parties!

Gourmet Sandwich Bar

Gourmet Sandwich Bar

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January 31, 2011 · 5:36 am

CURRIED RED LENTIL STEW

Curried Red Lentil Stew

Curried Red Lentil Stew

The weather turned cold in Southern California today which made it the perfect opportunity to make some stew.  In my continuing quest to clean out the pantry I saw that I had a bunch of red lentils, so those became the base of the stew.  As I often do, I went to epicurious to look through their recipes containing red lentils.  I came across one by Ruth Cousineau (from Gourmet Magazine 2/2009) that I based this stew on, but as usual I tweaked it to make it healthier and to include ingredients that I had in my fridge.  This was a very hearty and filling dinner…not to mention tasty!

INGREDIENTS (Makes 4-6 main course servings)

1 1/2 Tbs. olive oil
1 1/2 lbs. butternut or kambocha squash, peeled and cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 Tbs.s minced peeled ginger
1 Tbs. curry powder (preferably Madras)
2 tsp. salt
½ tsp. pepper
1 cup red lentils, picked over and rinsed 
4 cups water
1-2 tsp. fresh lemon juice, or to taste

Accompaniment: cooked brown basmati rice & chopped cilantro

Ingredients

Ingredients

 

 Heat oil in a large pot and add in the squash,onion, carrot, celery, garlic, ginger, and salt.  Cook until soft and beginning to brown (15-20 minutes) stirring occasionally.

Into the Pot to Soften

Into the Pot to Soften

Softened & Ready for Spices

Softened & Ready for Spices

Add in the curry powder and pepper.  Stir to incorporate.

All Spiced-Up

All Spiced-Up

Add in the lentils and water.  Bring to a boil and skim off any foam.  Simmer for 25 to 40 minutes until the lentils are cooked.  At the end stir in the lemon juice and taste to see if any additional salt or pepper is needed.

Add the Lentils & Water

Add the Lentils & Water

Serve over brown basmati rice and top with chopped cilantro.

Curried Red Lentil Stew

Curried Red Lentil Stew

For a printable version of this recipe click here.

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January 21, 2011 · 2:30 pm

FARM FRESH TO YOU – Organic Produce Delivery

The Delivery In My Courtyard Yesterday

The Delivery In My Courtyard Yesterday

About a month and a half ago I bought a Groupon for an organic produce delivery service called Farm Fresh To You.  Groupon was offering a deal that I couldn’t resist, $15 for a mixed organic produce box that usually costs $31.  I am such a fan of the service that I signed on as a regular customer.

I love getting the deliveries….I feel like I have a present waiting for me in my courtyard!   I chose to receive deliveries every two weeks, because I really like going to the Farmer Market too.  The service allows you to customize how often you receive deliveries and it is very easy to log in and cancel a delivery if need be (i.e. if you will be out of town).  I have also found their customer service to be phenomenal (they call every so often to check in and ask if you have any questions).

Top Layer of Produce

Top Layer of Produce

Bottom Layer of Produce

Bottom Layer of Produce

The oranges from our delivery yesterday were honestly the best oranges I have ever had.  The flesh was the color of grapefruit, but they were so sweet!  My kids each ate one and they both asked for more.

Part of the fun for me is figuring out what I am going to make with the fruits and veggies they deliver.  I have a feeling the kale is going to become kale chips!

Here is a description of their services in their own words:

 
We Harvest a variety of seasonal fruits and vegetables from our farm and create several home delivery and office delivery service options for you to choose from. Our Regular Service is our most popular home delivery for those who have some time to cook and Mostly Fruit Service is great for those of you who are always on the run. The produce in each service changes weekly and varies seasonally, but we work with neighboring organic farms to ensure a good variety of produce year round.
 
You Choose the service you would like to receive and the frequency you would like to receive your service. The day that you receive delivery depends on your zip code, and the frequency of your delivery can be weekly, every other week, every third week or every 4th week delivery.
 
Customize your service after you sign up for your delivery by logging onto your account or contacting the office via phone or email. You let us know the item(s) you would not like to receive and we automatically change the item(s) if they come up in your standard seasonal selection. Feel free to add extra items for an event or dinner and we will deliver them with your next delivery.

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January 20, 2011 · 2:43 pm

CROCK POT BLACK BEAN SOUP – Guest Blog by Catherine McCord of Weelicious

I am so excited to announce that we have a guest blog today from Catherine McCord of Weelicious!!!

Catherine McCord of Weelicious

Catherine McCord of Weelicious

I have been following Catherine’s blog for quite some time now and am always inspired by her recipe posts (many of which are plant based).  I too am a mom and am always looking for fast, healthy, and economical meals.  This following recipe is a definite winner!  Enjoy Catherine’s post…

CATHERINE MCCORD’S CROCKPOT BLACK BEAN SOUP

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

 

 
If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot — it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily. A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.

I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Kenya, being an incredibly curious, almost 4 year-old boy who loves anything with a motor, was totally game to help me out with the hand-blender. As he gripped it and pressed the power button, he was enthralled as he made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Kenya had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!

Crock Pot Black Bean Soup (Serves 6)

1 Tbsp Olive Oil
1 Onion, diced
3 Garlic Cloves, chopped
2 Cups Dried Black Beans, soaked overnight, rinsed and drained
1 32 oz Chicken Broth or Vegetable Stock, low sodium
1/4 Cup Cilantro, chopped
2 Bay Leaves
2 Tsp Kosher Salt
1 Cup Water

Accompaniments: Yogurt, Sour Cream, Crème Fraiche

1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
7. Serve.

For a printable version of this recipe click here.

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

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January 18, 2011 · 11:25 pm

BAKED LIMA BEANS

Baked Lima Beans

Baked Lima Beans

When I was a kid I HATED lima beans.  My dad loved them, so we ate them a lot.  Just thinking of lima beans used to make my mouth dry…they always tasted so mealy and intensely dry to me and no amount of butter could fix that.  To this day I see one of the bricks of frozen Jolly Green Giant lima beans and shudder.

Fast forward to adulthood.  A few months ago my husband and I had the priviledge of enjoying an amazing night at the Segerstrom Family Farm in Costa Mesa.  Our friends invited us to join them at the farm for a charity event (The Festival of Children) and it was truly one of my favorite events ever.  We began by going out into the fields to pick the produce that would be used in our dinner.  There was a private chef who prepared all of the food with her team and we spent the night dining outdoors under the stars right next to the fields.  It was spectacular.  The food was phenomenal and the company was even better.

The Segerstrom Farm began as a lima bean farm, so when the night ended we were all sent home with bage of dried lima beans and fantastic pumpkins to take home to the kids.

Segerstrom Lima Beans

Segerstrom Lima Beans

For the holidays my mom and dad gifted me a HUGE (750+ pages) vegetarian cookbook  called World Vegetarian by Madhur Jaffrey and one of the lima bean reciped jumped out at me.  The time had come for me to give lima beans another try…I already had some outstanding beans in the pantry from the Segerstrom Farm, so  I had no more excuses.

World Vegetarian

World Vegetarian

Shockingly I LOVED this recipe.  The beans were creamy and so flavorful.  I am sure it is attributable to high quality beans and a well written cookbook.

Madhur received this recipe from the nuns at the Ormylia Monastery in Macedonia.

INGREDIENTS

1 cup dried lima beans or any large white beans, picked over and washed

¼ cup oil

1 medium onion, peeled, halved lengthwise, and cut into thin half moons

1 medium carrot, peeled and cut into 1/3-inch-thick slices

2 good-sized (6-7 ounce each) tomatoes, finely chopped

1 ¼ tsp. salt

Freshly ground black pepper

3 Tbs. finely chopped fresh parsley

3 Tbs. finely chopped fresh oregano or 1 tsp. dried oregano

~~

Soak the beans overnight in water to cover by 5 inches.  Drain, discarding the soaking liquid and rinse with cold water.

Dry Beans vs. Soaked Beans

Dry Beans vs. Soaked Beans

Put the beans in a pot with 3 cups of fresh water and bring to a boil.  Remove the scum that rises to the top.  Cover, turn the heat down to low, and simmer gently for 40 to 60 minutes, or until the beans are just tender (If the dried beans are very fresh it may only take 20 minutes).  

 
 

Skim the Foam

Skim the Foam

 

 Meanwhile, put the oil in a flame and ovenproof casserole-type dish and set over medium-high heat.  When hot, add the onion.  Stir and cook for 1 to 2 minutes, or until the onion has just wilted.  Put in the carrot and cook another minute, stirring now and then.  Now put in the tomatoes and cook 7 to 10 minutes, or until the tomatoes have softened.  Turn off the heat.
Onions, Carrots, & Tomatoes

Onions, Carrots, & Tomatoes

Sauteed Onions, Carrots, & Tomatoes

Sauteed Onions, Carrots, & Tomatoes

Preheat the oven to 325˚F.

When the beans have finished cooking, add them and their cooking liquid to the dish with the onion, carrot, and tomatoes. 

Gently Mix in the Lima Beans

Gently Mix in the Lima Beans

 Add the salt, lots of black pepper, the parsley, and oregano.  Stir to mix. 

Add the Herbs

Add the Herbs

Put the casserole dish into the oven and bake, uncovered for 2 hours. 

Ready for the Oven

Ready for the Oven

Serve hot.  I served this with a salad and some crusty whole wheat bread, but it would taste great over barley or pasta as well.

Baked & Ready to Serve

Baked & Ready to Serve

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