Peruvian Lima beans
Lima beans are often neglected and yet there is much to gain by indulging ourselves and cooking them more often. They lend themselves to a wide variety of cooking styles, added to which, they are quicker, therefore easier to cook than most legumes.
Ingredients
- 2 Aji Amarillo soaked for 12 hours
- 4 Tbsp olive oil
- 2 large onions, sliced
- 6 Tbsp olive oil
- 4 garlic cloves, chopped
- 2 Tbsp Layover in Peru spice blend, ground
- 1 cup carrots, cut in 1 inch pieces
- 2 cups cooked Lima beans
- Salt to taste
- Chopped parsley
Method
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1
Put Ajis along with 4 Tbsp of their soaking water and 4 Tbsp olive oil in a blender or food processor. Grind for 5 to 10 minutes to reduce to a fine purée. Set aside.
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2
Make a sofrito by letting the onions sweat in 6 Tbsp olive oil on low heat (10 to 15 minutes).
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3
Once onions are golden, add garlic and ground spices and cook for another 2 minutes.
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4
Add carrots, beans and enough of their cooking water to make a sauce. Salt to taste.
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5
Simmer for 15 minutes, until carrots are al dente. Incorporate the Aji purée. Cook another 2 to 3 minutes. Taste and correct the seasoning if necessary. Garnish with chopped parsley.
