Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Large dried limas; (butterbeans) |
\N \N | Water |
1 tablespoon | (rounded) dried onion; or to taste* |
2 \N | Chipotles; (dried type), torn up, or to taste |
2 teaspoons | Rosemary |
2 smalls | Bay leaves |
½ teaspoon | Thyme |
¼ teaspoon | Celery seed ** |
\N \N | Salt to taste |
\N \N | Brown rice; maybe a cup |
* don't substitute fresh; surprisingly, in this dish, it's not as good.
** very approximate, but don't overdo it. several dashes Maggi seasoning (look near the Worcestershire in most supermarkets, or with the Latino food at Meijer's; it's a dirt-cheap vegetarian way to add richness to soups and stews).
Put everything but the Maggi, rice and salt in a crockpot (salt makes beans get tender much slower.) Cook on "high" till the beans are tender and the smell is driving you crazy; 20-30 min. before ready to serve, add rice, salt and Maggi.
Makes maybe five or six big bowls.
Posted to CHILE-HEADS DIGEST by rain@... (Rain) on Oct 23, 1998, converted by MM_Buster v2.0l.