Project Description

Recipe Ingredients:

  • 3/4 cup dry baby lima beans

  • 1/2 cup lentils

  • 1 1/4 cups chopped onion (1 large)

  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • 1 1/2 cups chopped tomatoes (2 medium)

  • 4 cups water

  • 4 oz. (1 cup) elbow macaroni

  • 1 tablespoon ketchup

  • 2 tablespoons chopped parsley

  • 1/4 teaspoon ground cinnamon, optional

  • 1 teaspoon lemon juice

  • 1/4 teaspoon salt

  • Freshly ground black pepper

Instructions

Put the baby lima beans and lentils into a large bowl. Cover with plenty of cold water, soak 4 hours or overnight; drain and rinse.

In a large saucepan, cook the onion in olive oil over medium heat until soft, 5 minutes. Add beans and lentils, garlic, tomatoes and water. Bring to a boil; cover and simmer for 1 to 1-1/4 hours, until beans are tender. Mixture will be soupy.

Add macaroni, ketchup and parsley to beans; simmer uncovered for about 10 minutes, until macaroni is tender. Stir in lemon juice, cinnamon, salt and pepper to taste. Serve immediately or prepare variation.

Variation: Spoon mixture into a lightly greased shallow casserole dish, sprinkle with 1/4 cup dry bread crumbs and 1/2 cup grated Cheddar cheese. Bake at 350OF for 20 minutes, until golden brown. Makes 6 cups. Serves 4.