Wednesday, December 8, 2010
Hierloom Lima Beans with Beet Chips and Leeks
I have been a bit absent from my blog lately. I have been folded up in the deep layers of my heart. I have been surrendering to waves of change. I have been silently sitting, trusting my life. I am cleaning out the closets of dreams, relationships and home. I am digging in the dirt with the divine to create a new picture for myself. I am leaving a place that I thought was love and moving inside myself. Being broke open is an amazing process to experience. I see a space to take big leaps in my life that I would have not had otherwise. Big stuff. A most humble place to be. Everything is being rearranged in my life. The only constant is change itself and the beating of my heart.
So, in the middle of pondering moves to the bay area and appreciating friends and family surrounding me constantly, I have been thinking about cooking. Not actually cooking very much, but thinking about it. I have walked passed the newly filled mason jar of heirloom lima beans from my grain csa for a full seven days and felt no pull to transform them. Today though, I am conquering the lima bean. These beautiful heirloom lima beans are deep purple, yellow and burgundy. I soaked them overnight and then cooked them in organic chicken stock for extra flavor. I sauteed leeks in olive oil until they had nice crispy brown edges and started to soften and give way to the sugars inside. The beet chips I tossed in olive oil and salt and cooked for a quick time in the oven. I think this has similar components as my spring stew deconstructed, but is more simple to put together. I did not use my pressure cooker to cook the beans due to their fragile nature. I wanted to make sure the beans stayed intact and did not fall apart under the high pressure. It is a rainy, cold winter day here in northern california. A perfect day for beans and a fire. A perfect day to be alone with my own loving heart.
Heirloom Lima Beans with Beet Chips and Leeks
makes 2 large dinner servings or 4 small side servings
Heirloom Lima Beans
1 cup heirloom lima beans (any varietal is fine)
3 cups organic chicken stock
water for soaking
Soak beans 6-8 hours. Cook in chicken stock covered until tender on simmer until tender (about 50 minutes)
2 large leeks cut lengthwise, trimmed and washed
1 tbls olive oil
Wash and trim leeks. Cut into 1/2 inch pieces. Sautee with olive oil and salt until brown and tender, about 15 minutes. Set aside.
(this recipes makes more than the recipe, so use as a snack for lunch tomorrow!)
2 large beets
1 tbls olive oil
Wash beets and trim off tops and bottom. Slice the beets as thinly as you can. I tried for 1/8 of an inch. You could use a mandoline and make it easy on yourself.
Toss in olive oil and salt in a large bowl. Arrange on a baking sheet and bake at 375 for about 15-20 minutes or until they start getting brown. Cooking times will vary depending on how thin you cut your beets.
To assemble, put a large spoonful of the lima beans in a shallow bowl. (Plate each serving separately)
Add a large spoon of leeks and teaspoon of olive oil. Put a few beet chips on top. Lovely!