Lima beans with aji chiles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leek; white part only finely chopped | |
| 2 | Aji chiles; fresh, stems and seeds removed, minced | |
| Serrano chiles as substitute | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | Olive Oil |
| 1 | pounds | Lima Beans; baby fresh, or frozen, thawed, 4cups do not use dried beans |
| ½ | cup | Water; could use 1 cup |
| 1 | tablespoon | Lemon Juice; fresh squeezed |
| 1 | teaspoon | Lemon or Lime zest |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black Pepper; freshly ground |
Directions
Saute the leek and ajis in 1 Tb of the butter and the olive oil for 30 seconds. Add the Lima beans, water, and the citrus juice; bring to a boil, then reduce the heat, cover and simmer for 8 to 10 minutes or until the beans are tender.
Mix the 1 tb of butter with the citrus zest and the salt and pepper.
Drain the beans and add the butter mixture. Simmer for a minute and stir to coat the beans.
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