Thursday, October 23, 2008

Mediterranean Lima Beans

I made these on Tuesday, combined two different recipes, from Veganomicon and World Vegetarian.

Mediterranean Lima Beans
2 lb fresh, unshelled limas (we got these from the CSA, my two year old helped me shell them). (3.00?)
12 oz fresh tomatoes, diced (1.50)
1 medium onion, diced (0.23)
1 medium carrot, diced (0.25)
2 cloves garlic, pressed (0.10)
1 tsp red wine vinegar (0.05)
1 tsp dried thyme (0.05)
1 tsp dried oregano (0.05)
1 tsp salt
black pepper to taste
1/4 c. fresh parsley, chopped (0.20)
1 tsp maple syrup (0.09)
2 T olive oil (0.22)
Total: $5.74 for four generous servings (we ate it as a main dish). $1.43 per serving.

(You can reduce the price by using dried beans and canned tomatoes. We had the fresh ones...)

Shell and rinse the lima beans. Cover with water, bring to boil, reduce heat and simmer 25 min. Drain.

Saute onion and carrot in olive oil for about 5 min, or until soft. Add garlic and saute 1 min. Add diced tomatoes and cook until soft. Add remaining ingredients, including lima beans, and stir.

Put in baking dish. Bake covered at 375 for 30 min. Remove lid and bake 10 to 15 more min.

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