BABY LIMAS WITH SPINACH
Steps:
- Rinse the beans thoroughly. Place the beans, water, onion, and garlic in the slow cooker insert. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
- When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
- Serve warm or cold.
- Suggested Beverage
- Again, if you can find it, why not try a Greek wine? Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.
LIMA BEAN AND SPINACH SALAD (ARMENIA)
Talk about exotic! Healthy and loaded with flavor. I pulled this off of the World Hearth Circle of International Cooking website (recipes.wuzzle.org) a year or two ago and just finally got around to making it; what a revelation! Some folks may find the amount of cayenne a little overwhelming and may want to cut back a tad, but that's a personal thing. Prep time does not include 1 hour of chilling prior to serving.
Provided by lecole54
Categories Spinach
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Toss beans with olive oil in salad bowl; set aside.
- In food processor, combine walnuts, garlic and vinegar until smooth.
- Combine all ingredients.
- Cover, chill 1 hour. Serve.
Nutrition Facts : Calories 309, Fat 25.1, SaturatedFat 2.9, Sodium 46.2, Carbohydrate 18.1, Fiber 5.7, Sugar 0.7, Protein 7.7
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