Roasted lima beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Giant lima beans |
| 4 | cups | Water |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Coarse salt |
| 1 | Lime; juiced | |
| 1 | teaspoon | Cayenne pepper |
Directions
Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry. Preheat an oven to 425 degrees. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven.
Roast until beans begin to brown slightly. Serve warm or room temperature.
This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E02 broadcast 12-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.