Giant Limas With Winter Squash Recipes

Steps:

• Preheat the oven to 325 degrees. Heat the olive oil over medium heat in a large, heavy ovenproof casserole or Dutch oven and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Stir in half the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans, water and bouquet garni and bring to a simmer. Cover and place in the oven for 45 minutes.
• Remove the casserole from the oven and stir in the remaining garlic, the winter squash, and salt to taste. If the mixture seems dry, add a little more water. Return to the oven and bake an hour longer, or until the beans and squash are very tender. Remove from the heat and remove the bouquet garni. Adjust salt, add pepper to taste and stir in the slivered sage.

Steps:

• First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
• While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
• Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
• Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.

Steps:

• Drain the beans and put them in a saucepan. Add the 3 quarts of water and the onion, peppercorns, thyme and bay leaf.
• Bring to a boil, then simmer over low heat until tender, about 1 hour. Season with salt. Drain the beans, discarding the aromatics.
• In a large skillet, combine the beans with the remaining 1/4 cup of water and cook over moderately high heat, stirring, for 2 minutes.
• Add the olive oil, season with salt and pepper, sprinkle with the chives and serve.

Steps:

• Add water to a saucepan; bring to a boil and add in the limas.
• Cook about 10 minutes or until tender.
• Meanwhile, in a big skillet, saute the onions in oil until they are clear.
• Add the squash, thyme, and dill; saute for 2-3 minutes.
• Add in the tomatoes; stir to combine.
• Drain the limas when they are done; add to the skillet with the lemon juice and feta cheese.
• Add in salt and plenty of pepper to taste.
• Stir and cook until the feta begins to soften.
• Serve immediately.