Saturday, January 7, 2012

Not Your Everyday Lima Bean

Rancho Gordo Chestnut (Christmas) Lima Beans

Laddie sent us a New Year's package from Napa Valley, these large speckled beauties.  Not your everyday lima bean.

They are grown by Rancho Gordo, a specialty food grower in Napa, California, specializing in heirloom varieties.

I checked out their website to see how to cook them. http://www.ranchogordo.com/  It's very retro.  Worth a look. 

They say they are reminiscent of chestnuts, but think more the flavor and texture of French lentils.  They go well with goat cheese.

Very earthy.  A nice change from all of the rich food over the holidays. 

Laddie's timing was perfect for our post-holiday, get-healthy regimen.  Thanks, Laddie!

We kept the pot in the refrigerator and reheated them as needed.  They got better and better each time.

Chestnut Lima Beans

Basic Prepartion:

Pick over the beans, place them in a large saucepot, cover with fresh cold water.

Soak 6 hours.

Drain and rinse. They will swell up and get bigger.

Saute an onion, 2 chopped carrots, and the interior stalks and leaves of a celery bunch until onions are translucent.

Add beans.  Cover completely with water.  Add bay leaf.

Bring to a complete boil, then turn down to a simmer, a very low simmer.

Cover and simmer for 1-2 hours or until cooked.

Add a generous amount of salt, and then cook again on very low heat for another 20-30 minutes.


Meanwhile, chop up your toppings:  drunken goat cheese for me, ham for Tom.   Extras will go in containers not in the beans.  You don't want your toppings to be soggy. 

Use a slotted spoon to remove beans to a bowl.

Drizzle with olive oil and top with either the goat cheese or ham or both.

B




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