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Recipe by: augustino
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See below ingredients and instructions of the recipe
1 c Dried lima beans, soaked
1 lg Tomato, diced
2 tb Olive oil
1 tb Red wine vinegar
1 ts Maple sugar
Salt pepper, to taste
1/2 ts Dry mustard
Parsley, chopped
Drain soaked lima beans. Wash. Cover with fresh water cook until
soft, about 45 to 60 minutes, depending on the age of the bean.
Drain, reserving the stock for soups later.
Combine lima beans tomatoes in a serving bowl. Whisk together the
remaining ingredients, except the parsley. Toss the dressing with the
beans tomatoes. Chill. Garnish with parsley before serving.
Recipe by Mark Satterly
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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