It’s been awhile since I had the opportunity to play in the kitchen but I seem to have a little extra time these days.
Before the lockdown a yoga therapy client gifted me a bag of beautiful Christmas Lima beans. I’ve never cooked with dried lima beans before and wasn’t really certain of how they’d work in the Instant Pot. So I did what I always do. I looked at a few recipes, got an idea of what works and what not work, and then winged it.
With my IP on saute I started with a good glug of EVO and then added the leek and onion. While they softened I prepped the carrot and celery, threw them in, then added the garlic. Finally, I added a few bayleaves and the sage. I continued to sauté until the kitchen was filled with the most amazing aroma and the onion and leek had some color.
I canceled saute and added the beans. This particular bag of beans needed a good cleaning. I ran them under running water and looked for stones, dirt or beans that were split or discolored. I tossed them into the IP with 8 cups of water then set the IP for 25 minutes on high pressure.
I decided to not add salt until after the beans cooked, just in case the salt would soften the beans’ skin.
After a 10 minute slow release I quick released the remaining pressure and then popped the lid.
This is the type of soup that needs a rainy day like today, a sprinkling of parmigiana and some a thick crusty loaf.
The beans had a nice, meaty bite. The sage added a savory element and a last minute addition of sea salt and chili flakes took it up another notch.
- 2 cups Christmas Lima beans
- olive oil
- 1 large carrot
- 2 ribs celery
- 1 leek
- ½ red onion
- 3 cloves garlic (or to taste)
- 2 tsp rubbed sage
- 8 cups water