VOLUME 1 - Kilimanjaro Foods

Lima Bean Plaki
8 Servings
1 lb dried lima beans,* see
note 3/4 c olive oil
1 onion,finely chopped
2 cloves garlic,minced
2 carrots,finely chopped
2 stalk celery,finely chopped
1/2 c fresh parsley,Chopped
3 T chopped fresh dill,crushed
1 t dried fines herbes,crushed
2 T fresh lemon juice
16 oz plum tomatoes,with their
-liquid
2 c chicken stock
salt and,Freshly Ground
-pepper,to taste
2 c water
Place beans in a saucepan with water to cover, bring to a boil, and
parboil 25 minutes. Drain and set aside. In a Dutch oven over
medium-high heat, warm oil. Add onion, garlic, carrots, celery, and
parsley; saute until onion is translucent (about 5 minutes). Add dill,
fines herbes, lemon juice, tomatoes, stock, salt, and pepper. Bring to a
boil, reduce heat, and simmer 20 minutes. Add drained beans and the
water; simmer until beans are tender (about 25 minutes).