The WWFarmstead purse strings are pulled tighter than a frog's butt lately, due to the Vaquero (mexican for "cowboy") being without work for the past three months. We've been getting creative and trying to eat as low cost as we can stand.
So tonight's dinner is a quick, satisfying, mostly healthy and mostly frugal dinner. It's my own recipe, and is now a "keeper" in our farm house - Lima Bean Soup.
Okay, I get it. Most people hate lima beans. I adore them. And, if you don't, use some other bean. You won't hurt anyone's feelings. It's also nice to have some homemade bread (which we all should be making anyway) to serve along with it.
Lima Bean Soup (Pressure Cooker recipe)
Serves 4-6, depending on how hungry your Vaquero is...
1 lb. smoked kielbasa or andouille links, sliced thick
1 tsp hot pepper flakes (or less if you're afraid)
2 tsp chicken bouillon powder
1/2 tsp coarse ground, black pepper
2-3 carrots, peeled and sliced thick
2-3 celery stalks, sliced thick
1/2 half of a large yellow onion, chopped
5-6 cloves of fresh garlic, smashed and chopped
1 tbsp dried oregano
14 oz plain tomato sauce
6 cups of water
1 lb of Lima Beans, drained (must first be soaked for 8 hours!)
Do all of your peeling, slicing and chopping. Drain off the soaking liquid from the Lima Beans. Throw everything into the pressure cooker, secure the lid. Pressure cook at 15 lbs pressure for 6 minutes.
Serve in bowls garnished with fresh cilantro or italian parsley, your choice. Enjoy!
