LIMA BEANS WITH GREEN VEGETABLES by Danielle O’Donoghue

Recipe: LIMA BEANS WITH GREEN VEGETABLES by Danielle O’Donoghue

Ingredients Serves: 4-6
  • 1 cuplima beans (soaked for 4 hours)
  • 5cm piecekombu or wakame seaweed
  • 2 cupsbroccoli florets
  • 2 cupszucchini, cut into small chunks
  • 1 bunchasparagus, cut on the diagonal 3–4 times
  • 1 cupsnow peas, cut on the diagonal 3 times
  • 2 cupsgreen beans, cut on the diagonal 3 time
  • 1leek, sliced finely
  • ½ tblspginger, grated
  • ½ bunchparsley, chopped finely
  • ½ bunchdill, chopped finely
  • 1 tblspumeboshi vinegar
  • Squeezeof lemon juice
  • A few tblspsesame oil

Method

Drain and rinse lima beans. Place in a pot and cover with water. Add a 5cm strip of kombu or wakame seaweed. Cook till beans are soft, skimming off any foam that is created. Add umeboshi vinegar and reduce liquid till beans begin to break down slightly and liquid is of a thick gravy-like consistency. Set aside.

In a separate pot, sauté leeks in a few tablespoons of sesame oil till translucent, adding a pinch of sea salt when aroma changes from pungent to sweet. Add grated ginger and sauté a few minutes more. Add vegetables and continue to sauté until they turn brightly coloured. Add another pinch of sea salt and sauté 1 minute more. Add lima beans and fresh herbs. Cook briefly till flavours combine. Season to taste and enjoy!

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