Book

A Bad Case of the Stripes
by David Shannon

Are there foods you really like that your friends think are weird? Make one of your favorite weird foods. Eat Camilla’s Stripey Lima Beans on the side.

Cook

Stripey Lima Beans

Complexity: Mixing, light chopping, and work on the stove. Easy recipe. 
Time: 10 minutes prep, 50 minutes cooking

Ingredients

  • 1/2 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, pressed
  • 1/2 teaspoon turmeric
  • 3 cups water
  • 1 cup dry lima beans
  • 1 carrot, chopped or sliced (optional)
  • 1 teaspoon italian seasoning blend (consisting mainly of basil, oregano, rosemary, and thyme)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. In a medium frying pan, heat the vegetable oil over medium heat.
  2. Saute the onions for 2 minutes and then add the garlic and turmeric. Continue to saute until the onions are soft and translucent. Set aside.
  3. In a medium saucepan, bring 3 cups of water to a boil. Add the lima beans, sautéed onions and garlic, carrot, italian seasoning, salt and pepper.
  4. Bring to a boil, then reduce heat to low and simmer (covered) for 40 minutes until the lima beans are soft and tender. If the beans are still hard, continue to cook and check every 5-10 minutes until the beans are soft and tender.
  5. Turn off the heat and set the saucepan aside for 20 minutes (still covered).
  6. Reheat for serving.

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