Chilled Lima Beans with Fresh Dill

Recipe by
Total Time:
7 hours
Serves:2
Rated : 2 Stars
2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Tomato Mozzarella Salad, Best MW Couscous Salad, Easy Avacado, Red Pepper and Olive Salad

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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

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