Recipe - Baby Lima Beans Braised In Lemon

3 tablespoon Unsalted butter; at room
temperature
1 One half teaspoon Grated lemon zest
1/3 cup Olive oil
1 Jalapeno pepper; seeded and
minced
Three fourths cup Pine nuts; toasted, (see
Note)
6 cup Fresh or frozen baby lima
beans; (about 2 pounds)
1 One fourth cup Water
I lemon ; Juice of
Three fourths tablespoon Coarse sea salt
One half teaspoon Freshly ground black pepper
8 Green onions; thinly cut or sliced up
One half bn Fresh mint; leaves only, cut
into chiffonade

TOO HOT TAMALES SHOW #TH 6219

Mash the butter together with the lemon zest and set aside. In a large
heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine
nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil,
stirring occasionally, then reduce the heat so that the liquid is
simmering. Simmer uncovered for about 8 minutes, until the beans have
absorbed all the liquid. If the beans are still not tender and they have
absorbed all the water, add a little more hot water. When the beans are
tender, stir in the green onions and remove from the heat. Stir in the
lemon butter and the mint, taste for seasoning, and serve immediately.

Yield: 6 servings

Note: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts
on a cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998