Christmas Lima Beans with Tomato and Celery
Large meaty Christmas lima beans make a substantial stew that's delicious over steamed brown rice and sautéed dark leafy greens. Soak the beans overnight for the velvety texture. Cook in a pressure cooker using beans you've soaked ahead, and this meal will be ready in 45 minutes!
Servings: 4 servings.
Calories: 124kcal
Ingredients
- 1 cup dried Christmas lima beans
- 1 tablespoon extra virgin olive oil
- 1 onion , chopped
- 2 celery ribs , sliced 3/8 inch thick
- 2 cloves garlic cloves , minced
- 14.5 ounces (1 can) diced tomatoes
- 3 cups water
- 1 teaspoon dried sage
- 1 bay leaf
- ¼ teaspoon Aleppo pepper or freshly ground black pepper
- 1 teaspoon fine sea salt
Instructions
- Rinse the beans and put them in a bowl, covering them amply with cold water. Let soak at least 8 hours or, ideally, overnight.
- Heat the oil in a heavy pot or pressure cooker over medium flame. Stir in the onion, celery and garlic, and sauté until the onions soften, 5 minutes or so.
- Add the tomatoes, water, sage, bay leaf and pepper. Drain the soaked beans, rinse again, and add them into the pot.
- For pressure cooker: Bring the cooker to pressure and cook 10 to 12 minutes. Remove from the heat and allow the pressure to release naturally, 10 to 15 minutes.
- For regular stovetop cooking: Bring to a boil, lower the heat so the liquid simmers just below a boil, and cook until the beans are tender, 2 to 2 ½ hours. (Check the pot every so often and top with more water if the level is getting low.)
- Remove the bay leaf and stir in the salt. Taste and season with more salt and pepper if needed.
- Serve over rice and cooked kale or collards or chard, something green.
Nutrition
Calories: 124kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 743mg | Potassium: 496mg | Fiber: 4g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 3mg