Wednesday, October 7, 2009
This was a filling and enjoyable dinner. Served up with cole slaw and some of the local sweet corn still lingering in the farmers' market.
All you have to do for the potatoes is bake the potatoes until tender, scoop out the middle and make some yummy mash. Stuff the jackets with the mash and put them back in the oven to get golden on top. I made two kinds of mash: one colcannon mash with green onion and cabbage, and the other with carmelized red onion with bleu-cheese style soy cheeze and a spash of balsamic vinegar.
I wanted to use maple syrup for the beans but I was out, so I used agave instead. I par-cooked the beans and then drained off all but 1/2 cup of water before mixing in the rest of the ingredients. I tossed in the oven and it baked for about 1 hour at 375 degrees.
Here's what I put in:
3 cups baby lima beans (3/4 of the way cooked)
1 large onion, diced
3 tablespoons molasses
1/2 teaspoon dry mustard
1 teaspoon smoked paprika
1/4 cup tomato paste
1 tablespoon vegan worchestershire sauce
1/4 cup agave nectar
1/8 cup cider vinegar
1/2 cup of the bean cooking water
salt and pepper to taste