PERSIAN LAMB WITH RICE AND LIMA BEANS
Provided by Marian Burros
Categories dinner, easy, quick, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.
- Add the water, rice, turmeric and cinnamon. Bring to a boil. Cover and simmer until the rice is almost done, about 14 minutes.
- Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.
- Stir in the dill, coriander and yogurt. Season with salt, if desired, and serve.
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
Steps:
- Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
- Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
Steps:
- Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
LAMB SHANK WITH LIMA BEANS IN THE FRENCH STYLE
Provided by William L. Hamilton
Categories dinner, casseroles, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To reconstitute the dried beans, soak them overnight or bring them to a boil in a pan of water, remove from heat, let soak two hours, then drain.
- Preheat the oven to 325 degrees.
- Heat 4 tablespoons of the oil in a large saute pan. Over medium-high heat brown the lamb on all sides, and set aside. Drain the fat, and deglaze the pan with the water. Set the liquid aside.
- In a large, heavy ovenproof casserole, saute the chopped shallots in the remaining 2 tablespoons of oil over a low-medium heat, until translucent. Add garlic; saute for another minute. Add the brandy or grappa and the tomatoes; cook over low heat for five minutes. Add the bay leaf and thyme.
- Arrange the lamb in the pan, meatier side down, add the drained beans, add the deglazing liquid from the browning pan, and pour in the wine. Bring slowly to a simmering boil; reduce the heat to a simmer, and simmer five minutes.
- Cover and bake in the oven for two hours, or cook on top of the stove for two hours, checking periodically that the liquid is at a simmer, not a rolling boil.
- Serve one shank to a person with a cup of beans and liquid.
Nutrition Facts : @context http, Calories 1245, UnsaturatedFat 38 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 10 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 2057 milligrams, Sugar 9 grams
LIMA BEAN TOMATO SOUP
Make and share this Lima Bean Tomato Soup recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a stock pot heat first 4 ingredients for 5 minutes.
- Add the tomatoes, stock and beans.
- Bring to a boil.
- Cover and reduce heat to medium-low for 10 minutes.
- Add the parsley and salt.
- Spinkle grated cheese on top.
LAMB AND WHITE-BEAN SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 2h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Soak the beans or not according to package recommendations.
- Heat the butter in a kettle and add the onion, garlic and lamb shanks. Cook, stirring the onion and turning the shanks, about five minutes.
- Drain the beans and add them to the kettle. Add the water, tomatoes, bay leaf, parsley sprigs, thyme, cloves, peppercorns and salt to taste. Bring to the boil and let simmer two hours.
- Remove the shanks, bay leaf, parsley and thyme sprigs.
- Remove the skin from the shanks. Remove the meat from the bones and shred it or cut it into small bite-size pieces. Return the meat to the soup. Reheat and serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1255 milligrams, Sugar 3 grams, TransFat 0 grams
WHITE BEAN AND LAMB SOUP
Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!
Provided by HARDT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h45m
Yield 8
Number Of Ingredients 16
Steps:
- Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
- In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
- Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
- Top each serving of soup with wilted spinach and crumbled feta cheese.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g
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