Ingredients
- 1 pound dry lima beans
- 5 carrots, chopped
- 2 stalks celery, chopped
- 1 leek, bulb only, chopped
- 2 tablespoon minced shallots
- 4 cubes vegetable bouillon
- salt and pepper to taste
Directions
Sort and rinse beans; soak overnight in water.
In the morning, drain and rinse beans. Place
beans in a large crockpot with 2 quarts (8 cups)
of water. Set to high for 3“4 hours or until
beans are no longer chewy. Switch crockpot to
the low setting and add veggies and bouillon
cubes. Cook an additional 3“4 hours or until
beans are soft and vegetables are done. Season
with salt and pepper.
Notes: Do not add salt until beans are finished
cooking or they will never get soft.
Other vegetables can be added as well. I chopped
a rutabaga and threw it in the pot and it added a
wonderful color/texture variety.
Serves: 8
Preparation time: 6-8 hours