1 can lima beans
6 c. of water
1/2 small onion
1 chopped carrots
3 tsp. parsley
1/4 c. butter
1/2 c. milk
1 tsp. salt
pepper and paprika
In a blender combine beans and 2 cups of water until beans are finely chopped. Place mixture in a pot and cook slowly for 20 minutes. Return to the blender and blend until smooth. Add parsley, carrots, and remaining water. Boil for 1 minute, reduce heat, cover, and cook for 1 hour. Remove from heat, add salt, pepper, and milk. Cook until heated through. Garnish with paprika.
YOU ARE READING
The Kissel-Kestner Family Cookbook
Non-FictionA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
