Lima Beans and Pasta
1.5 cups cooked large lima beans*
8 ounces cooked pappardell pasta
2 tablespoons each: butter, extra virgin olive oil
3 ounces sliced onion
2 stalks celery, sliced
dash each: ground fenugreek, paprika, garlic powder
large handful sugar snap peas (in pods)
.25 cup chopped parsley
salt and pepper to taste
2 tablespoons butter
Heat pan to low. Add butter and olive oil; allow butter to melt. Add onion, celery and spices. Cook down over low heat until the onions are transparent. Add peas and parsley, cook until peas are bright. Add in beans and pasta, salt, pepper and the remaining butter. Heat through, then eat.
Serves 2.
*The lima beans I made from dry beans I'd cooked.
8 ounces cooked pappardell pasta
2 tablespoons each: butter, extra virgin olive oil
3 ounces sliced onion
2 stalks celery, sliced
dash each: ground fenugreek, paprika, garlic powder
large handful sugar snap peas (in pods)
.25 cup chopped parsley
salt and pepper to taste
2 tablespoons butter
Heat pan to low. Add butter and olive oil; allow butter to melt. Add onion, celery and spices. Cook down over low heat until the onions are transparent. Add peas and parsley, cook until peas are bright. Add in beans and pasta, salt, pepper and the remaining butter. Heat through, then eat.
Serves 2.
*The lima beans I made from dry beans I'd cooked.
You and your damn beans!
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