Wednesday, March 26, 2008

Lima Bean Bake

Ruthie asked for the Lima Bean Bake recipe that I mentioned here. This recipe was inspired by a recipe in Miserly Mom's by Jonni McCoy (Terry's Lentil Rice Casserole to be precise). I like it because it doesn't use tomato. Don't get me wrong, I love tomato in all its many forms. It's just that you can't have it in every meal and maintain any kind of a pantry.

When I make this, I triple or quadruple the recipe because we love leftovers and there are so many of us.

Katie's Lima Bean Bake

Combine in a greased casserole dish that has a cover:
about 2 cups cooked lima beans (you can use a bit more or a bit less)
1/2 cup uncooked brown rice
2 onions chopped
1 Tbs dried basil
1 Tbs dried oregano
1 tsp thyme
1 tsp garlic powder
1/2 tsp seasoned salt, optional
2 Tbs nutritional yeast
2 tsp dried dill
1 Tbs dried parsley
uncooked chopped veggies, your choice (I've used beets, carrots, celery, kale, collards or anything else I have on hand.)

Stir all the ingredients and add enough water or vegetable broth to cover the mixture. Cover and place in a preheated 350 degree oven for about an hour and a half. I serve this with biscuits and the Mighty Miso gravy recipe from How it All Vegan. If I don't have mushrooms on hand, I skip them and it comes out great anyway.

Although I haven't tried it, I would imagine this would work well in the slow cooker or solar oven as well.


Ruthie said...

Oooh thanks I will try it tonight! :-) I bought a bag of lima beans with no idea what to do with them. I do like their buttery softness, though.

Anonymous said...

Yum! I love limas--thanks!