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Lima Beans, Ginos

Source of Recipe

Gino Leone 1997


Recipe Introduction

Big Jim peppers look like an Ananheim pepper but are considerable more hot. Ours came from Hatch New Mexico. Tiny leaf curry can be found at a nursery and grown on your window sill.

List of Ingredients

2 C dry, baby lima beans
3 tblsp salt pork, minced
1 bay leaf
1 Big Jim pepper, roasted, seeded and deveined
1 tblsp tiny leaf curry
1 tsp, minced, garlic chives,
1/2 tsp garlic powder
1 tsp salt




Recipe

Soak the lima beans in enough water to cover overnight. Cook the lima beans for 1 1/2 to 2 hours. add remaining ingredients and cook 15 minutes on medium heat.
Note; Roast the Big Jim pepper on the gas burner, if you have a gas stove, rolling it 1/4 turn every 1/2 minute or so until the pepper skin is well blistered and blackened. If you have an electic stove roast the pepper in the oven for 15 minutes at 350 degrees. Wearing rubber gloves, immediately place it in a dampened paper towel and place it in a plastic bag for 15 minutes. Remove the pepper from the bag and towel, and peel it by slipping the skin off. Sometimes scraping it with the side of a fork helps. If all the skin does not come off easily, repeat the above process.