Sunday, January 03, 2016

Giant Peruvian Lima Beans with Corn and Bell Pepper, served with Bhutanese Red Rice with Kale (No Added Fat)

  • 1 cup Giant Peruvian lima beans
  • Ample (maybe 1 1/2 cups) boiling water to cover the beans
  • Water (boiling or not) to just cover the beans (just under a cup or so)
  • Vegan bouillon cube
  • 1 cup bell pepper cut into approx. 1/4" x 3/4" slices
  • 1 cup corn (I used frozen flame-roasted corn)
  • 1/2 cup onion cut into 3/8" cubes
  • 1/4 t (or to taste) salt
  • 1/8 t dried oregano
  • 1T nutritional yeast
  • 2T fresh squeezed lemon or lime juice
  1. I asked my wife to soak the lima beans in boiling water while I was out doing an errand.
  2. The beans had soaked for a little over 2 hours when I rinsed them and then put them, along with the additional 3/4 cup water and bouillon cube, into my Instant Pot pressure cooker and cooked for 28m.
  3. After the cooking was done, I waited a few minutes and gently released pressure, then added the bell pepper and corn. I would have been done, but I used frozen vegetables, so turned the pressure cooker on for an additional minute of low pressure cooking.
  4. When I was ready to serve, I opened the pot slowly, and added onion, salt, oregano, nutritional yeast, and lemon juice.
I also made Bhutanese Red rice (ratio of 1 part rice to 1 1/2 parts water, along with a vegan bouillon cube, simmered for 20m, but I usually use a 1 : 1 3/4 ratio) with a little kale. I served the beans with the rice, as well as slices of cucumber atop which I sprinkled salt and garlic powder.

We all enjoyed dinner. Giant Peruvian lima beans are so creamy and tasty, as well as being so easy to prepare.

Ideas for the future

I really like the combination of nutritional yeast with the Giant Peruvian lima beans. Some ginger may also be good, as well as a bit of jalapeno or other hot pepper. Greens like mustard, chard, or kale would be good, as well.

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