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Chilled Lima Beans with Fresh Dill Recipe

Chilled Lima Beans with Fresh Dill is a popular Mexican Salad
Author :
 
On :
Friday, 3 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Mexican Recipe
Technique :
Raw Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • 1/4 cup - large dried lima beans
  • 1/2 tbsp - vegetable oil
  • 1/4 tsp - Cumin seeds
  • 1/2 cup - chopped Onion
  • 2 Garlic cloves, peeled & crushed
  • 1/2" piece fresh ginger, peeled
  • 1/2 cup - tomato, peeled & chopped
  • 2 tbsp - flaked Coconut
  • 1 tbsp - chopped fresh Cilantro
  • 1/4 tsp - cayenne pepper
  • 1/2 tsp - paprika
  • 2.5 cups - water
  • 1 tbsp - chopped fresh dill
  • salt to taste
  • How to Make Chilled Lima Beans with Fresh Dill:

    1. Rinse lima beans.
    2. Soak in water to cover for 6 hours, or overnight.
    3. Drain and rinse again. Set aside.
    4. Heat oil in a small heavy skillet over medium-high heat.
    5. Add cumin, onion, garlic and ginger.
    6. Stir and cook until onion starts to brown, about 4 minutes.
    7. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft.
    8. Transfer to a blender, add 1/4 cup of the water and blend until smooth (If necessary, add more water to facilitate blending).
    9. Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan.
    10. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour.
    11. Add cayenne, paprika and salt. Mix thoroughly.
    12. Garnish with fresh dill.





     

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