This dish highlights the wonderful flavor of lima beans well. The naked chef claims this goes well with a roast or pan-fried lamb chops. (For now, I will have to take his word for it because we had it without meat.)As always, soak the beans overnight. Rinse, cover with water in a large pot, and simmer for about 1.5 hours. Toward the end of that period, preheat the oven to 450F and start preparing the rest of the ingredients: Fry thinly sliced leeks in oil, with garlic, salt, and pepper. When the beans are ready, stir them in together with leeks and add cream. Transfer the whole lot into an oven-proof dish (or, better yet, fry your leaks in one and avoid the transfer), sprinkle with parmesan, and bake for 15 min or so.
- 12oz dried lima beans
- 3 medium leeks
- 2 cloves garlic, chopped
- 1 Tbsp oil
- salt & pepper
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated