Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish.
SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams)
PREP TIME: 30 minutes (plus 6 hours to chill)
COOKING TIME: 60 minutes
- 1 cup large dried lima beans
- ¼ cup (60 milliliters) olive oil
- ¼ cup diced Vidalia onion
- ¼ cup diced fennel bulb and stalks (2 tablespoons each)
- 1 teaspoon minced garlic
- 1 teaspoon tomato paste
- ½ teaspoon lemon zest
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- 1½ cups (400 milliliters) water
- ½ cup diced fresh tomato
- Fennel frond (optional garnish)
- Rinse and sort lima beans.
- To a large bowl, add beans and 2 cups water.
- Place bowl in the refrigerator for at least 6 hours; if water drops below beans, add more water.
- When ready to cook, drain and rinse beans.
- Turn on a programmable pressure cooker and set to brown or sauté.
- Add oil and allow to heat for about 3 minutes.
- Add onion, fennel and garlic and sauté 3 to 4 minutes.
- Stir in tomato paste, lemon zest, salt, pepper and cumin.
- Add beans and water.
- Place the lid on the pressure cooker and close the pressure valve.
- Cook at medium pressure for 30 minutes.
- If time permits, allow the cooker to naturally release pressure, about 15 minutes.
- Switch pressure valve to open.
- When the steam is completely released, remove the lid.
- Stir in fresh tomatoes, garnish with fennel frond and serve.
NUTRITION PER SERVING: 215 calories, 11g total fat, 2g saturated fat, 0mg cholesterol, 103mg sodium, 22g carbohydrate, 7g fiber, 1g sugar, 7g protein, 434mg potassium, 123mg phosphorus