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Lima bean mash with fried rice

Friday, 15 December 2017 23:16:42 -0800
Pulses like lima beans are very versatile and can be presented in many forms. They're especially well-suited to purees, mashes or soups, kind of a natural role for beans and peas. In this recipe combining limas with fried rice gives the dish an interesting texture and opportunities for creating bold and surprising flavors.

A favorite way to cook limas is using the pressure cooker. It's fast and easy, and saves energy to boot! We don't soak the limas, and use the quick-cooling method to reduce pressure.

And BTW this is a great way to use leftover fried rice in the fridge! Obviously other miscellaneous remants could be used too, like a cup of slaw, brussels sprouts or many other flavorful foods you happen to have on hand.

Ingredients:

  • lima beans, dry 1 lb
  • carrots, roughly chopped 2 large
  • celery stalks 4
  • garlic, whole, peeled 2-3
  • onion, yellow, roughly chopped 1/2
  • bay leaf 1-2
  • peppercorns, black 1/2 tsp
  • salt 1/4 tsp
Pressure cooking:
  1. Sort and wash limas, place in pressure cooker. Add carrots, celery, onion, garlic, spices, and salt to the limas.
  2. Add 6 cups of water. If your pressure cooker is the classic-style "jiggler" type, add a tablespoon of vegetable oil as well.
  3. Put lid on cooker, bring to boiling over medium heat.
  4. When pressure reaches 15 lb/in² start timer: 15 minutes is typical cooking time, but varies with age and condition of limas, altitude and equipment.
  5. When time has elapsed remove cooker from heat and run cold water over lid until pressure drops. (Follow your cooker's instructions—could differ from those given here.)
  6. Open lid, taste limas to make sure sufficiently cooked. If some are still hard, return to heat and pressure cook for 2-3 more minutes, quick cool and check again.
  7. Remove vegetables, bayleaf, etc., to separate dish. With a slotted spoon carefully remove limas to strainer leaving liquid in cooker.
  8. Save liquid as "bean stock", can be very useful for preparing other recipes! Vegetables can be pureed and added to stock or other dishes as flavor enhancer.
Preparing mash:
  • garlic, choppped 3 cloves
  • shallots, chopped 1/2 small bulb
  • green onions, chopped 2 onions
  • coriander, leaves, fresh, chopped 1 tbsp
  • salt 1/2 tsp
  • pepper 1/4 tsp
  • olive oil 1 tbsp
  • butter 1 tbsp
  • white wine 1 tbsp
  • pumpkin (or sunflower) seed butter 1-2 tsp
  • maple syrup 1 tsp
  • lime or lemon juice 1/4-1/2 tsp
  • brewed coffee 1 tsp
  1. In a saucepan over medium heat, in the olive oil and butter saute garlic, shallots, green onions until soft.
  2. Gently stir in the cooked limas, then add coriander, salt and pepper.
  3. In a dish or bowl disperse the seed butter in the white wine. Then stir in coffee, lime juice and maple syrup. Add this mixture to lima beans and stir until well-mixed.
  4. Adjust seasoning with additional salt, pepper or other herbs/spices as you prefer.
  5. Optionally the limas can be further mashed or pureed for serving, served as is or mixed with other ingredients as we do here.
Finishing (optional):
  • fried rice, or whatever... 1 cup
  • salt, pepper, hot sauce, etc. to taste
  1. Add fried rice (or other "leftovers") to limas and mix well.
  2. Adjust seasoning to taste. Potential enhancers could include herbs, spices, mushroom powder, hot sauce (zhug, red enchilada sauce), black garlic, or any other goodies you'd like to try out.
  3. Serve when ready!
categories: legumes, side dishes

About Thinair Recipes

Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:

  • garlic, chopped 3 cloves

Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:

  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...

Not too complicated!

BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.