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| Home -> [Asian, Beans, Chinese, Ethnic, Vegetables, Vegetarian] -> [Sarah's sweet & sour lima beans Recipe] |
Sarah's sweet & sour lima beans
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Beans, Chinese, Ethnic, Vegetables, Vegetarian |
Rating: |
0 |
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Ingredients:
| 3
| cup | Boiling water, or veggie bro | | | Vegetarian chicken | | | Flavored broth | | 1
| cup | Lima beans, dried, rinse, dr | | 1
| tsp | Soy sauce, low sodium | | 1
| | Carrot, sliced | | 1/4
| cup | Flour, unbleached | | 1/4
| small | Onion, grated | | 1/4
| cup | Apple juice, frozen concentr | | 3
| tbsp | Apple cider vinegar |
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Procedures:
| 1 | Recipe by: deliciously low by harriet roth pg 219 add lima beans, soy sauce, and carrot to boiling liquid, cover, and simmer 1 - 1 ?hrs, or until beans are tender. | | 2 | brown flour in a heavy skillet (cast iron does well), stirring constantly with a wooden spoon until golden brown. | | 3 | Be careful not to burn. | | 4 | Remove from heat, add grated onion, and blend. | | 5 | add browned flour mixture to cooked beans and blend. | | 6 | add apple juice concentrate and vinegar, and stir over low heat until a smooth sauce results. | | 7 | Simmer 20 min. taste and adjust seasonings. | | 8 | May be prepared the day before and reheated for serving. | | 9 | to serve: serve in individual sauce dishes as an accompaniment to simply prepared entrees like roast chicken or turkey. | | 10 | variation: any one of the following veggies may be substituted for the lima beans: 16 oz rutabaga, peeled and cubed 16 oz fresh green beans, sliced 16 oz potatoes, diced | | 11 | helpful hints: leftover sauce can be frozen for future use. |
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