Baby Lima Beans With Herbs
|Bacon slices||2 , cut into 1 inch strips|
|Yellow onion||1 Medium, peeled and sliced|
|Carrots||2 Medium, peeled and thinly sliced|
|Ground nutmeg||1⁄8 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Fennel seeds/Anise seeds||1⁄4 Teaspoon|
|Fresh baby lima beans/1 package,10 ounces frozen lima beans||1 1⁄2 Pound, shelled to make 1 1/2 cups|
|Black pepper||1⁄4 Teaspoon|
|Minced parsley||2 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
1. Cook the bacon in a heavy 2-quart saucepan over moderately high heat until crisp—about 5 minutes. Remove the bacon, drain on paper toweling, and reserve.
2. Place the onion, carrots, nutmeg, and thyme, and the fennel seeds if used, in
the saucepan with the bacon drippings. Cook, uncovered, over moderate heat until the onion starts to color—about 8 to 10 minutes.
3. Add the lima beans (breaking up the block if you are using frozen limas), the salt and pepper, 1 tablespoon of the parsley, and the water.
4. Bring to a simmer, cover, turn the heat to low, and cook, for 15 minutes. Uncover and cook another 5 minutes. Before serving, sprinkle with the remaining tablespoon of parsley and crumble the reserved bacon over the top.