Slow-Cooked Florida Speckled Butter Beans and Sorrel
serves 4 - 6
1 cup fresh Florida Speckled Butter Beans
(or other fresh lima beans),
removed from pods
4 Tbs olive oil
2 cups vegetable stock
2 onions, sliced thinly
5 garlic cloves, sliced thinly
1 dried red chile (small), diced
(we used a dried cayenne from the garden)
1 bay leaf
1 cup sorrel, thick stems removed and blanched
(about 2 cups when fresh)
salt and black pepper to taste
- In a big pot of boiling water, cook beans about 10 minutes. Drain.
- Put beans back in same pot, cover with fresh water, and simmer for 1 hour.
- While beans are cooking, combine onions, garlic and chile with 3 Tbs olive oil in a 2 qt. pyrex dish. Mix well, cover with aluminum foil, and bake at 300 for one hour.
- When beans are done, drain and add to onion mixture in the pyrex dish. Add vegetable stock and bay leaf. Return to oven, covered, for one more hour.
- Saute the blanched sorrel in 1 Tbs olive oil until soft and set aside.
- When beans have been in the oven one hour, remove from oven and add sorrel. Add salt and pepper to taste. Return to oven, uncovered, and bake 15 minutes.
- Remove from oven and let sit 3 hours before eating to allow flavors to develop. Keep at room temperature -- do not refrigerate.
- Serve with cheese bread and thick Greek yogurt.
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