Dried Lima Bean And Corn Soup
|Dried baby lima beans||1⁄2 Cup (8 tbs)|
|Onion||1 Small, halved|
|Garlic||1 Clove (5 gm), mashed|
|Water||2 Cup (32 tbs)|
|Cracked dried corn||2⁄3 Cup (10.67 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rendered chicken fat/Butter||2 Tablespoon|
|Brown chicken stock||4 Cup (64 tbs)|
|Ripe tomato||1 Large, peeled and diced|
|Minced parsley/Chives||1 Teaspoon|
Combine beans, onion and whole garlic clove in saucepan and pour boiling water over.
Cover, bring to gentle boil and boil 2 minutes.
Turn off heat and let stand 1 hour.
Lightly brown corn, minced onion and minced garlic in chicken fat.
Add stock and beans and their liquid.
Cover, bring to gentle boil, lower heat and simmer 30 minutes or until beans are softened but still retain their shape.
Season with salt and pepper and stir in tomato.
Garnish generously with parsley.