I wish I could take credit for this dish; however, it is one of Stephen’s creations over at The Obsessive Chef. I’ve been following his blog for a long while and I can tell you he has created many unique dishes. Stephen previously lived in Denver where Tucker Shaw, food editor for the Denver Post, lauded the obsessive home cook and his food blog. Be sure to check out his novel blog!
My favorite vegetable might just be lima beans but, it wasn’t always so: Growing up, Mom had many dinner parties and this particular evening, one guest at the dinner table, a couple of years older than myself, caught my attention. All I remember of the evening is her chowing down on Mom’s lima beans. I was mesmerized as I thought this was one of the worst veggies on earth and, how could she stand eating those disgusting things?
I usually just cook lima beans in a little water and serve with salt and pepper so this recipe of Stephen’s intrigued me since I knew I would’ve never considered adding jalapeño peppers to the beans. It was delicious ~ Bill and I both liked it. The jalapeños added a little fire and stewing them in chicken broth added rich flavor. I used a fresh jalapeño pepper, nice and spicy; no cilantro here though. I still haven’t learned to like that!
Here’s Stephen’s recipe:
Lima Beans Stewed with Jalapeños
1 Tbs butter
1 Tbs olive oil
1 16 oz bag frozen limas, thaw them
1/2 cup chicken stock
6 oz can jalapeños (I used 1 fresh, chopped)
salt and pepper to taste
cilantro for garnish
hot sauce for garnish (optional)
This is super easy. Heat the butter and oil Add the beans and stock and cook at a low simmer for 20 minutes. Add the jalapeños, salt and pepper and continue to simmer for 10 more minutes. Serve up with cilantro and hot sauce. This is true comfort food.
Thanks for another tasty creation, Stephen! This is a keeper for sure and one I’ll enjoy making and eating many times!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!