Lima Beans with Penne Arrabiana
Viewed: 11585 times
Tarla Dalal
• 07 February, 2012
Table of Content
A spicy tangy sauce with filling and velvety beans. You can replace the lima beans with veggies of your choice as well.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
2 servings
Ingredients
Main Ingredients
- 1 1/2 cups cooked penne
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 1 tbsp chopped celery (ajmoda)
- 1 tsp chopped garlic (lehsun)
- 2 cups chopped tomato
- 1/4 cup tomato puree
- 1/2 tsp dry red chilli flakes (paprika)
-
salt and freshly ground black pepper powder to taste
- 2 to 3 tbsp red wine (optional)
- 1/2 tsp dried mixed herbs
- 1 cup cooked vaal (field beans/ butter beans)
- 1 tbsp fresh cream
For The Garnish
- 2 to 3 tbsp grated parmesan cheese
- chopped parsley
Method
- Heat the oil in a broad non-stick pan, add the onions, celery and garlic and sauté on a medium flame, till the onions turn translucent.
- Add the tomatoes, mix well and cook till they turn soft.
- Add the tomato puree, chilli flakes, salt and pepper, mix well and cook on a slow flame, till the tomatoes are completely cooked and mixture becomes smooth and saucy.
- Add the wine and mixed herbs, mix well and cook for more 2 minutes.
- Add the cooked beans and cook for another 2 minutes.
- Add the cream, mix well and remove from the flame. Keep aside.
- Just before serving, re-heat the lima bean sauce, add the pasta and toss lightly.
- Serve hot garnished with cheese and parsley.
Lima Beans with Penne Arrabiana recipe with step by step photos
-2352.webp)
