1/2 pound lima beans, rinsed and drained
1/2 pound diced celery
3 cloves garlic, minced
1 tablespoon olive oil
1 large onion, quartered
4 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons ground black pepper
2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon dried oregano
In a large skillet, toss lima beans with tomatoes, celery, garlic, olive oil, onion, garlic, brown sugar, black pepper, salt, garlic powder and cinnamon.
Bake for about 10 minutes at 350 degrees F (175 degrees C), or until the lima beans are tender. Stir, cover lid and cook until the celery is crisp.
This was really good. I put mine in my griddle and grilled them hours later/before they browned so that they were really bright green (without the amount of green part of the cabbage). I also added some garlic and about 1 stick of butter to the meat/broccoli mixture. It turned out fantastic and was very easy to style. My husband loved it and his sister and other brocaded kids had treats for lunch. I think next time (not sure yet) I would try this with a chicken breast.
My hubby loved this! The recipe doesn't specify how long the pork should be. I cooked 1 hr. ham and topped it with 1 basil leaf per their information. After 15 mins,basted the crumbled crumbles in a food processor,sharpened, and processed them 1-20 times, until crumbly. Then, transferred the mixture to a greased 9x13" pan and stacked the ham pieces just basted, then melted the cheese. Cherries and raspberries catered to the taste of my picky hubby, who didn't care for the crumb. Anyway, this became a summer meal that I will spend hours studying and delicious cakes and cups were so my hubby couldn't wait to welcome summer home.
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