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PERUVIAN LIMA BEANS

Lima beans are tasty and were one of the earliest crops cultivated by Andean growers. This is a delicious and complimentary side dish for many Peruvian recipes.
Serves 4 Heat Scale: Medium
1 cup white onion, finely diced 2 Tbsp. butter, divided 1/11 Tbsp. olive oil 1 Tbsp. Aji Amarillo powder 1 lb. fresh or frozen baby lima beans, thawed. (about 4 cups) 1 cup water 1 tsp. lime zest 1 Tbsp. fresh lime juice 1/2 tsp. sea salt 1/2 tsp. white pepper, freshly ground 3 Tbsp. flat leaf parsley, chopped for garnish 1/4 cup red bell pepper, sliced thin, cut to 1" pieces for garnish
1. Heat the olive oil and 1 Tbsp. of the butter in a sauce pan over medium high and saute onion for 45 seconds. Add the lima beans, water, Aji Amarillo powder and lime juice. When mixture comes to a boil, reduce the heat to low, cover and simmer for 8 to 10 minutes or until the beans are tender. 2. Combine the remaining Tbsp. of butter with the lime zest, salt and pepper. 3. Drain the beans, and stir in the butter mixture. Simmer for a minute and stir to coat the beans. Serve garnished with parsley and bell pepper
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