Post by ellise on Oct 15, 2005 1:51:34 GMT 10
1 cup dried large lima beans
1 quart water, for soaking
21/2 Tbsp extra-virgin olive oil
1 large yellow onion, minced
3/4 cup barley
1/2 pound smoked ham hock, in 1 or 2 pieces
1 bay leaf
Salt and freshly ground black pepper or paprika
2 Tbsp chopped parsley
Soak the beans in the water overnight.
Alternatively, put the beans and 1 quart water in a saucepan.
Bring to a boil and boil 1 minute, then cover and
set aside for 1 hour.
Heat the olive oil in a large skillet over moderately low heat.
Add the onion and saute until soft, about 10 minutes.
Put beans and their soaking liquid in a large pot with the barley, ham hock and bay leaf.
Add the sauteed onion and 1 quart water.
Bring to a simmer over moderate heat.
Cover and adjust the heat to maintain a gentle simmer.
Cook until the barley and beans are tender, about 45 minutes.
Remove the ham hock and let cool.
Shred the meat and return it to the soup.
Remove the bay leaf.
Reheat soup gently, thinning with water if necessary,
and season with salt and pepper or paprika.
Serve in warm bowls, topping each portion with parsley.
Serves 6.
1 quart water, for soaking
21/2 Tbsp extra-virgin olive oil
1 large yellow onion, minced
3/4 cup barley
1/2 pound smoked ham hock, in 1 or 2 pieces
1 bay leaf
Salt and freshly ground black pepper or paprika
2 Tbsp chopped parsley
Soak the beans in the water overnight.
Alternatively, put the beans and 1 quart water in a saucepan.
Bring to a boil and boil 1 minute, then cover and
set aside for 1 hour.
Heat the olive oil in a large skillet over moderately low heat.
Add the onion and saute until soft, about 10 minutes.
Put beans and their soaking liquid in a large pot with the barley, ham hock and bay leaf.
Add the sauteed onion and 1 quart water.
Bring to a simmer over moderate heat.
Cover and adjust the heat to maintain a gentle simmer.
Cook until the barley and beans are tender, about 45 minutes.
Remove the ham hock and let cool.
Shred the meat and return it to the soup.
Remove the bay leaf.
Reheat soup gently, thinning with water if necessary,
and season with salt and pepper or paprika.
Serve in warm bowls, topping each portion with parsley.
Serves 6.
