Chili Lima Beans With Fresh Dill Stephen Ceideburg Recipe
1/4 c of beans (lima, large); dried
1/2 tsp of vegetable oil (light)
1/4 tsp of cumin (seeds)
1/2 c of onion; minced
2 cloves of garlic; peeled then crushed
1 ginger (fresh, half an inch); peeled
1 c of tomato; peeled minced
2 Tbsps of desiccated coconut
2 Tbsps of cilantro (fresh); minced
2 1/2 c of water
1/4 tsp of pepper (cayenne)
1/2 tsp of paprika
1/2 tsp of salt
1 Tbsp of dill (fresh); chopped
Clean the beans. Place inside a bowl soaked in tap water and leave overnight or for six hours. Drain beans and then rinse once more. Leave it aside for awhile.
Saute onion, ginger, cumin and garlic. Cook it until the onion is clear and has started to char. Mix in the coconut, cilantro and tomatoes.
Lower down your heat then continue cooking until tomatoes are soft. Remove from heat then decant into a food processor. Add about a quarter cup of water and blitz until texture is smooth.
Using a two quart sauce pan, mix together beans, the tomato and onion smoothie and remainder of your water then bring this to boil. Simmer with the lid on for an hour until the beans become tender.
Season with salt, cayenne and paprika. Mix well. Top with chopped dill. Good for six persons.
Chili Lima Beans With Fresh Dill Recipe