巨型利马豆用炖蕃茄和牛至pesto

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Tangy feta cheese, a bright herbal pesto and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty兰乔戈多巨人利马斯from Peru, silky gigantes or large limas from the grocery store.Slideshow:More Delicious Bean Recipes

ByLaurence Jossel
November 2008

Gallery

Credit: © Cedric Angeles

Recipe Summary test

active:
40 mins
total:
3小时40分钟
屈服：
8
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Ingredients

利马豆
Pesto

Directions

  • 在一个大的平底锅中，用2英寸的水覆盖利马豆并煮沸。在低温下煨，偶尔搅拌，直到利马斯只是嫩，但仍然是al牙，约2 1/2小时;根据需要加入水以使利润覆盖2英寸。用盐调节利马，让客房温度静置5分钟。排出利马，保留1个1/2杯烹饪液。

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  • 在中等平底锅中，加热3汤匙橄榄油。加入洋葱和大蒜，并在适度的低热方面煮至软化，约8分钟。将西红柿，牛至和保留的豆类烹饪液体加入低温，偶尔搅拌，直至酱汁减少到1 1/2杯，约1小时。用盐季节番茄酱。

  • In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.

  • Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.

  • 同时，在一个大煎锅中，加热剩余的2汤匙橄榄油。将面包屑添加面包屑并在适度的高热，搅拌直至烤，约3分钟。季节用盐。

  • Top the beans with the bread crumbs, dollop with the oregano pesto and serve.

Make Ahead

煮熟的柠檬，番茄酱和PESTO可以单独冷藏过夜。在进行之前带到室温。

Suggested Pairing

This crisp-topped lima bean stew tastes like a dish one might eat in a country restaurant in Greece, and, unsurprisingly, it will pair well with a Greek white wine. Moschofilero, a local white variety, is known for its spicy, perfumed character.

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