Lima beans with lemon and poppy seeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | each | Clove garlic, minced |
| 3 | cups | Cooked dried lima beans |
| 1 | each | « cups chicken broth |
| ¬ cup plus 2 tbls. lemon juice | ||
| 1 | teaspoon | Grated lemon zest |
| 1 | teaspoon | Cornstarch |
| « cup scallions | ||
| 2 | tablespoons | Poppy seeds |
Directions
Heat oil in large nonstick skillet over medium-low heat. Add garlic and cook, stirring for 1 minute. Add beans, 1 cup stock, ¬ cup lemon juice, and lemon zest. Simmer until flavours are combined 6 to 7 minutes. Meanwhile, whisk remaining stock and lemon juice with cornstarch. Stir cornstarch mixture into beans. Bring it to a boil and cook, stirring constantly until sauce has thickened. Toss limas with scallions and poppy seeds and serve promptly. Serves 4 From "Bean Power" by Tamara Holt AR/95 Submitted By APRIL ROCHE On 01-26-95
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