I have a very interesting theme for this week’s blogging marathon. Valli paired the BM bloggers and asked us to send ingredients to each other. But the NJ/ NY bloggers had an even better idea, four of us met in person and swapped the ingredients. So I got 2 ingredients from Mir (the Schizo Chef) and 1 from Usha (my Spicy Kitchen).I am starting the week with these dried Lima beans that I got from Usha. I love all kinds of beans and when I saw these, I wanted to give them a try. I haven’t tried lima beans before, so I thought this would give me a chance to finally try them.I found a recipe for this Mediterannean Baked lima beans recipe in Veganomicon cookbook. Lima beans expand quite a bit after soaking and cooking. They get chewy on the outside and creamy on the inside. The Mediterranean flavors in this dish make it quite tasty. The tangy tomato sauce makes it delightfully delicious. This is a spin off of a traditional Greek style dish and is great to serve alongside rice, potatoes and steamed greens. It can also be served with pita, hummus and olives, as part of a meze spread.
Lets check out what my fellow marathoners have cooked today for BM# 73. This goes for the February: Week 3, Cooking from Cookbook Challenge Group.
