Meals Matter

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Contributed By: lubecki
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Ingredients

1 1/2 cups Dried large lima beans

1 tbs Vegetable oil

2 cloves Garlic, minced

2 Medium onions, thinly sliced

3 stalks Celery, thinly sliced

2 Large potatoes or 4 small potatoes, peeled and quartered

2 Carrots, peeled and thinly sliced

1 Bay leaf, crushed

1 1/2-2 tablespoons Chicken soup mix or 5 vegetable

Bouillon cube

1 tbs Paprika (I find using half smoked bittersweet

Paprika and half regular paprika adds depth to the final

Flavou)

4 cups Hot water

Salt and fresh ground pepper

Preparation

Soak the beans overnight, then drain. Or, follow package directions for quick soaking. In a large skillet, heat the oil and saute the garlic, onions and celery until tender. Put in slow cooker. Add the potaoes, carrots, beans, bayleaf and paprika. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water. Add salt and pepper to taste. Cover tightly and cook on low 18-24 hours. Taste and adjust seasonings, if necessary. Makes four very generous servings.

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