I've been eating beans and onions all my life. It's still a staple dish almost every Friday evening. The primary ingredients are lima beans (not the green ones, the flat ones that are also called butter beans), and chopped onions.
The recipe was passed down from my grandfather. My grandmother would make chicken soup from scratch. After the soup is refrigerated (it was usually prepared in advance), my grandfather would take the schmaltz (chicken fat) that rose to the top and mashed it up with the beans and a chopped onion.
Nowadays, I use canola oil, but it's still the same basic recipe. I imagine the authentic version tastes far better, but heck, I don't know if my heart could take that every other week. I did try using olive oil once, however, the oil was too strong tasting.
Beans and Onions
The recipe was passed down from my grandfather. I've modernized it to ease up on the fat, but it still tastes great.
- 1 can butter beans (large white lima beans), drained
- sweet onion, minced 1/2
- 3 tbsp canola oil
- to taste salt and pepper
1. Mash beans thoroughly with a potato masher.2. Add remaining ingredients and fold together using a spatula.Serve with Tam-Tam crackers or broken up matzo.
DetailsPrep time: Cook time: Total time: Yield: 2 cups
Oh, I make chicken stock all the time and throw away the fat (if I don't have an immediate use) - not anymore, though; beans and onions, here I come!ReplyDelete
OMG. The original heart-attack version. I'd be afraid to try it!ReplyDelete