Red Lima Beans are a dwarf variety of the Lima Bean.
These beans are flat, dark red and about 1/2 inch long. Their thin skin makes
them cook quickly while imparting a creamy texture.
The smooth texture and flavor of the Red Lima Beans make it
an ideal choice in dishes where the bean stands alone. Pasta salads, or
rice and beans are easy entrees.
Lima
Beans are one of the few legumes not to presoak.
They cook in rapidly
without soaking.
RECIPE
RED BEAN LASAGNA
1 T olive oil
1 small onion chopped
1 clove garlic, minced
2 c red lima beans,
cooked and drained
2 c tomatoes, diced
½ red bell pepper chopped
1 t. sweet basil
1 t. oregano
sea salt and pepper
to taste
3 T. butter
3
T unbleached all purpose
flour
1 ½ c cold milk
½ c grated parmesan cheese
6 whole wheat lasagna
noodles cooked and drained
4 oz shredded gruyere cheese
Preheat oven to 350ºF.
Heat olive oil in skillet
over med heat. Saute onion
and garlic. Add beans,
tomatoes, red pepper and seasonings.
Cook for 10 min stirring occasionally.
Melt butter in pan and
stir in flour to make a smooth rue. Slowly
stir in milk. Add Parmesan
cheese and continue cooking til slightly thickened.
Spray
9x9 casserole with non stick spray. Lay
2 lasagna noodles in bottom of casserole.
Spoon ½ bean mix over noodles.
Repeat and top with remaining noodles.
Cover with Parmesan sauce and sprinkle with Gruyere.
Bake 20 min til lightly browned.
*These
products are available from www.barryfarm.com
