Lima Bean And Sweet Pepper Gratin Recipe 45

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LIMA BEAN AND SWEET PEPPER GRATIN RECIPE - (4/5)



Lima Bean and Sweet Pepper Gratin Recipe - (4/5) image

Provided by á-174535

Number Of Ingredients 17

2 tablespoons unsalted butter, plus more for greasing
1 shallot, minced
3 cups frozen baby lima beans
1 cup chicken stock
1 bay leaf
Salt
1 tablespoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch dice
1/4 pound thick-cut bacon, cut into 1/2-inch pieces
4 garlic cloves, minced
2 roasted red peppers, cut into 1-inch pieces
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1/2 cup torn basil leaves
1 cup fresh bread crumbs, made from a country-style bread

Steps:

  • Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Add the lima beans, stock, bay leaf, 1 cup of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the beans are tender, 30 minutes; drain, reserving 1 cup of the cooking liquid. Discard the bay leaf. Preheat the oven to 375°. In a large, deep skillet, heat the oil. Add the onion and bacon and cook over moderately high heat, stirring occasionally, until the onion is lightly caramelized, 10 minutes. Stir in the garlic, roasted peppers, parsley, thyme and lima beans; remove the skillet from the heat. Stir in the reserved 1 cup of cooking liquid and half of the cheese and season with salt and pepper. Transfer the lima beans to the prepared baking dish. Sprinkle on the basil, followed by the remaining cheese and the bread crumbs. Dot with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 25 minutes, until golden brown. Let the gratin stand for 10 minutes; serve. *MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight in the baking dish. Bring to room temperature before proceeding.

SOUTHERN-STYLE BABY LIMA BEANS RECIPE - (4.7/5)



Southern-Style Baby Lima Beans Recipe - (4.7/5) image

Provided by á-3711

Number Of Ingredients 5

4 cups water
2 chicken bouillon cubes
1 T butter
2 lbs. frozen baby lima beans
1/2 t ground black pepper

Steps:

  • Place water, bouillon cubes and butter in a 4-quart pot with lid. Cover, place over high heat and bring liquid to a boil. Remove lid and add frozen lima beans. Re-cover and bring back to a boil, about 5 minutes. Uncover pot, reduce heat to medium high and maintain a moderate boil for 20 minutes, until beans are tender and most of liquid has evaporated, Stir frequently. If liquid evaporates too quickly, add additional water, 1/2 cup at a time, until the full 20 minutes has elapsed. Maintain water level just below beans' surface so beans don't burn. Season with the black pepper, and serve.

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  • Preheat the oven to 425°. In a large, deep ovenproof skillet, melt 3 tablespoons of the butter in the oil. Add the shallots and thyme, season with salt and pepper and cook over high heat for 1 minute. Cover tightly and roast for about 30 minutes, until very tender.
  • Meanwhile, in a large saucepan of salted water, cook the limas until just tender, 5 minutes. Drain and cool under running water. Spread on paper towels and pat dry.
  • Transfer the shallots and thyme to a plate; leave as much fat in the pan as possible. Lower the oven to 375°. Strip the thyme leaves from the sprigs and return to the shallots. Add the flour to the skillet and cook over moderately high heat, whisking, for 1 minute. Add the half-and-half and simmer until thickened, 5 minutes. Remove from the heat. Stir in the limas, shallots, thyme and tomatoes; season with salt and pepper. Spoon into six 1 1/2-cup ramekins and set on a baking sheet.
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LIMA BEAN AND SWEET PEPPER GRATIN RECIPE - HUGH …
Jun 12, 2017 Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until …
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  • Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Add the lima beans, stock, bay leaf, 1 cup of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the beans are tender, 30 minutes; drain, reserving 1 cup of the cooking liquid. Discard the bay leaf.
  • Preheat the oven to 375°. In a large, deep skillet, heat the oil. Add the onion and bacon and cook over moderately high heat, stirring occasionally, until the onion is lightly caramelized, 10 minutes. Stir in the garlic, roasted peppers, parsley, thyme and lima beans; remove the skillet from the heat. Stir in the reserved 1 cup of cooking liquid and half of the cheese and season with salt and pepper.
  • Transfer the lima beans to the prepared baking dish. Sprinkle on the basil, followed by the remaining cheese and the bread crumbs. Dot with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 25 minutes, until golden brown. Let the gratin stand for 10 minutes; serve.


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