Text 14018, 70 rader
Skriven 2008-09-21 13:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Lima Beenz
======================
-=> Quoting Dave Drum to Janis Kracht <=-

 
 JK> lima beans?

 DD> Little butter, salt and pepper

 DD> make wonderful soups, too.

We just had a nice batch. Roslind had marinated some steaks with a
little soy sauce and garlic, tons of rosemary and I'm not sure what
else. But the steaks were good and I wanted to do something with the
marinade, so it went into the bean soaking liquid. I did the bring to
a boil, quick soak method and the beans soaked up all the rosemary
and garlic flavour. Then I boiled as per usual and added a sofrito
of sauteed bacon, onion, garlic, celery and sweet red pepper towards
the end. They came up very nice indeed garnished with chives.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: WHITE BEAN SOUP WITH PARSLEY
 Categories: Soups, Greek, Beans, Chicken
      Yield: 4 servings
 
    500 g  Beans- tinned; eg lima,
          cannellini or butterbeans
      3 tb Olive oil
      1 lg Onions; chopped
      2 md Carrots; peel/dice
      2    Celery stalks; diced
      2    Garlic cloves; chop fine
      4    Tomatoes; skin/chopped
      1 ts Tomato puree
      1 l  Stock- chicken
           Sea salt
           Black pepper; ground fresh
    1/2 c  Parsley leaves; chopped
      1 ds EVOO; to serve
 
  Drain & rinse the beans under a cold tap till water runs clear.
  Heat the olive oil in a large saucepan. Saute the onion in the oil
  for 5 minutes till it has softened without browning. Add the
  carrots, celery & garlic & sweat for a further 5 minutes.
  
  Stir in the chopped tomatoes & tomato puree, then pour in the
  stock. Bring to the boil, then tip in the beans. Stir & return the
  liquid to a simmer. Cook for 45 minutes to 1 hour, till the
  vegetables are cooked & the liquid has thickened slightly.
  
  Check for seasoning, then stir in half the parsley. Ladle the soup
  into warmed bowls, then sprinkle over the remaining parsley, some
  extra freshly ground black pepper & drizzle with extra virgin
  olive oil to serve.
  
  From: HERALD-SUN, http://www.heraldsun.com.au 16 SEPTEMBER 2008
  By: GORDON RAMSAY
  Typed by: KEVIN JCJD SYMONS, 18 SEPTEMBER 2008
 
-----
 


Cheers

YK Jim


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