Lima bean ragout with tomatoes and thyme





Ingredients

4 pounds lima beans, shelled & fully cooked
2 Tbsp. olive oil
1 tomato, diced
1 onion, chopped
3 cloves garlic, minced
1 bay leaf
1 ½ tsp. fresh thyme, chopped
¼ tsp. salt
1 cup chicken stock
2 Tbsp. parsley, chopped



Directions

In a saucepan, heat 1 Tbsp. olive oil over medium heat. Add tomato, onion, garlic, bay leaf, thyme, and salt. Sauté until the vegetables soften, about 5 minutes.

Add stock and bring to a boil over medium-high heat. Add cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with remaining 1 Tbsp. olive oil and sprinkle with the chopped parsley.

On Saturday, June 3, 2017 at 7:19:07 AM UTC-7, Colonel Edmund J. Burke wrote:
Lima bean ragout with tomatoes and thyme





Ingredients

4 pounds lima beans, shelled & fully cooked
2 Tbsp. olive oil
1 tomato, diced
1 onion, chopped
3 cloves garlic, minced
1 bay leaf
1 ½ tsp. fresh thyme, chopped
¼ tsp. salt
1 cup chicken stock
2 Tbsp. parsley, chopped



Directions

In a saucepan, heat 1 Tbsp. olive oil over medium heat. Add tomato, onion, garlic, bay leaf, thyme, and salt. Sauté until the vegetables soften, about 5 minutes.

Add stock and bring to a boil over medium-high heat. Add cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with remaining 1 Tbsp. olive oil and sprinkle with the chopped parsley.

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