Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried lima beans
-picked over and rinsed
1 sm Celery rib
1/2 sm Leek
1/4 sm Onion(s), root intact
1/2 ts Saffron threads
-loosely packed
6 Garlic clove(s), peeled
3 Star anise pods
2 Thyme sprigs
2 Bay leaves
2 Cloves
1 ts Black peppercorns, crushed
1 1/2 c Chicken stock
Salt and pepper to taste
2 tb Flat-leaf parsley
-finely chopped

1. In a large bowl, cover the lima beans with 1 quart of hot water.
Let stand overnight at room temperature,

2. Drain the beans, discarding the loose skins, Rinse beans well,
transfer to a large saucepan, and add the celery, leek, onion,
saffron, and 1 quart of water. Wrap the garlic, star anise, thyme,
bay leaves, cloves and peppercorns in a 6" square of cheesecloth; tie
with string. Add spice bag to saucepan and bring to a boil over
moderately high heat. Lower heat and simmer until beans are tender
but still hod their shape, about 20 minutes. Drain, reserving 1 cups
of the bean broth. Discard the celery, leek, onion and spice bag and
return beans to the reserved broth. Stir in the chicken stock and add
salt and pepper to taste. Garnish with parsley and serve.

Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95

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