lima beans with artichoke and cumin
This is a Spanish recipe called Habas A La Andaluza - or Andalusian Lima Beans. They're of Moorish origin, due to the Arab occupation of Spain that lasted over 800 years. The beauty of this dish is that it can be a delicious side (without the eggs), or a main dish with the addition of the eggs.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 2 1/4 tablespoons chopped onion
- 2 cloves garlic, minced
- 1 small tomato, chopped (about 2 oz)
- 1 pound lima beans
- 4 artichoke hearts, halved (not marinated)
- 3/4 cup water
- 1 bay leaf
- 2 tablespoons italian parsley, minced
- 1 pinch saffron
- 1/2 teaspoon ground cumin
- salt & pepper
- 4 eggs (optional)
How To Make lima beans with artichoke and cumin
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Step 1Heat the olive oil in a skillet. Saute the onion and garlic until the onion is translucent. Add the tomato and cook 5 minutes.
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Step 2Stir in the remaining ingredients EXCEPT the eggs. Cover the pan and cook until the vegetables are tender, about 10 minutes.
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Step 3USING THE OPTIONAL EGGS: When the veggies are almost tender, crack the eggs and slide them whole, one by one, into the pan over the vegetables. Cover and cook another 5 minutes, or until the eggs are set to your liking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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