Saffron-lima bean broth
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried lima beans picked over and rinsed |
| 1 | small | Celery rib |
| ½ | small | Leek |
| ¼ | small | Onion(s), root intact |
| ½ | teaspoon | Saffron threads loosely packed |
| 6 | Garlic clove(s), peeled | |
| 3 | Star anise pods | |
| 2 | Thyme sprigs | |
| 2 | Bay leaves | |
| 2 | Cloves | |
| 1 | teaspoon | Black peppercorns, crushed |
| 1½ | cup | Chicken stock |
| Salt and pepper to taste | ||
| 2 | tablespoons | Flat-leaf parsley finely chopped |
Directions
1. In a large bowl, cover the lima beans with 1 quart of hot water.
Let stand overnight at room temperature, 2. Drain the beans, discarding the loose skins, Rinse beans well, transfer to a large saucepan, and add the celery, leek, onion, saffron, and 1 quart of water. Wrap the garlic, star anise, thyme, bay leaves, cloves and peppercorns in a 6" square of cheesecloth; tie with string. Add spice bag to saucepan and bring to a boil over moderately high heat. Lower heat and simmer until beans are tender but still hod their shape, about 20 minutes. Drain, reserving 1 cups of the bean broth. Discard the celery, leek, onion and spice bag and return beans to the reserved broth. Stir in the chicken stock and add salt and pepper to taste. Garnish with parsley and serve.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95