1 10-oz. bag frozen lima beans
1 cup water
2 14.5-oz. cans of chicken broth*
1 T. vegetable oil (I used olive oil)
1 cup chopped onion*
3/4 cup chopped red bell pepper*
1/2 cup chopped celery*
3/4 cup chopped green onions*
2 1/2 t. dried whole thyme
Salt and pepper to taste
Dash cayenne pepper
1 14.5-oz. can whole tomatoes, drained and chopped (or already diced)
1 11-oz. can whole kernel corn*
1. Place lima beans in a large Dutch oven. Cover with water to 2 inches above the beans. Bring to a boil, and cook for 2 minutes. Remove from heat, cover, and let stand 1 hour.
2. Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer for 40 minutes or until beans are tender.
3. Heat oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add bell pepper and celery; saute 2 minutes. Add green onions; saute 1 minute.
4. Add onion mixture, thyme, and remaining ingredients to bean mixture and bring to a boil. Cover, reduce heat and simmer for 20 minutes.
*This is where I substituted freeze-dried veggies or other items from my Home Store.
Serves 10. Freezes well. Leanne suggests serving with a big green salad and whole grain rolls. Sounds like a good plan to me!
Source: Saving Dinner, Leanne Ely, p. 133.