CookEat Recipe
Lima Beans with Fines Herbes
Shelled lima beans cooked then tossed in butter and four herbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2315. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fully cook identified lima beans; food-safe washed herbs and hot holding. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Boil ONE PINT shelled lima beans in one quart salted boiling water twenty-five-minute guide until fully cooked; drain, discarding boiling water.
Step 2
Toss drained beans in separate ounce butter, finishing salt/pepper and chopped parsley/chervil/chives/tarragon; cook five minutes, then serve hot.
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