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San Dieguito Heritage Museum
presents September 25, 26, 27
L im a B ean Cook-Off
Recipes courtesy of Crazy (not really a cook) Evelyn Weidner
Life is short, eat with some kick
Caribbean Lima Beans
6 cups water (may need more if beans are really dry)
2 cups dry white large lima beans
2 heaping Tbls. Preciousa Tomato chicken broth powder
You may pre soak your beans if you like...add a teaspoon of baking soda will help eliminate any gassiness
Boil until almost done. Al-dente…do not overcook.
Drain. Set aside.
In a large bowl combine:
2 cups mild or medium salsa (try one cup of each)
1 TBLShoney
2 teaspoon Curry powder or Cumin (try 1 teaspoon of each if you want a hint of Indian flavor.)
1 teaspoon cinnamon
1 TBLS cilantro
Add the Lima Beans to the salsa mixture. Set aside.
1 cup roasted chopped almonds
1 cup raisins
Mix the almonds and raisins. In a frying pan with a small amount of oil, lightly toast the almond/raisin mixture.
Remove from heat.
Add the almonds/raisins to the salsa/lima beans. And voila, a delicious lima bean dish. Add fresh cilantro just
before serving.
For an interesting variation, serve the Caribbean Lima Beans over roasted chicken breasts.
San Dieguito Heritage Museum is providing these recipes as suggestions only and is not responsible for any domestic accidents, fires, allergic
reactions, or food borne illness that might possibly result from preparation.
Ginger Citrus Lima Bean Spread
1 Cup well cooked Lima Beans pureed in a food processor
1 cup very soft cream cheese
Mix the lima beans and the cream cheese. Add:
3 Tbls. Orange marmalade
3 Tbls. Ginger powder
2 limes juice and zest (more juice makes a dip rather than a spread)
1/3 cup chopped nuts (walnuts work well)
2 tsp. cumin
1 tsp. ground red pepper (this adds heat, you may want to adjust)
Serve with fresh apple slices. Fresh mint goes really well.
Polynesian Surprise
1/4 cup water
2 cup brown sugar
1/2 cup catsup
2 cup crushed pineapple
1/4 cup each chopped green and red peppers, green onions, tomatoes
1 to 2 tsp ginger or fresh grated ginger to taste
3 Tbls soy sauce
1/4 cup red wine vinegar
1 tsp. cumin or curry powder
Combine ingredients and simmer until the sauce mixture is slightly thickened.
Boil 1 cup of lima beans until al dente. Drain.
Boil 1 cup Orzo Pasta until done. Drain.
Mix the drained Lima Beans, Orzo pasta with the sauce.
You can add cooked chicken if you like.
Mix well.
I like to add chopped fresh mint at the last minute.
Serve hot as a side dish or chill and serve with a butter lettuce as a salad.
Evelyn Weidner, 760 753 6086 Weidners Gardens evelyn@weidners.com
San Dieguito Heritage Museum is providing these recipes as suggestions only and is not responsible for any domestic accidents, fires, allergic
reactions, or food borne illness that might possibly result from preparation.