Saute generous tablespoon of garlic powder plus 2-3 good shakes of sea salt in 1/4 olive oil until garlic is golden. Add 2 finely chopped shallots, saute until translucent. Add 1/2 cup chopped fresh Italian flat leaft parsely, saute until wilted. Add around 1 cup cooked giant lima beans, stir to warm up beans and to coat and allow beans to absorb the garlicky goodness.
Creamy Lemon-Tahini Sauce
Combine in a measuring cup:
Juice of 1 lemon
1 heaping tablespoon of tahini butter
1/4 water (you may need to add a bit more later to adjust consistency)
1/2 teaspoon umeboshi plum paste
1/4 cup nutritional yeast flakes (you may need to add a bit more later to adjust consistency)
2-3 twists of the black pepper mill
Using a handblender whizz the above ingredients into a thin smooth dressing. Too watery? add some nutritional yeast flakes by a tablespoon at a time to thicken. Too thick? add a little water to thin.
I like this dressing fairly thin, somewhere between the consistency between thin and thick cream so that it just coats the beans.
When your beans are warm and thoroughly coated in shallots, garlic and fresh parsley, turn off heat and drizzle the lemon-tahini dressing over the beans, mix to coat.
Serve beans over:
1. Bed of sauteed kale/rapini and/or
2. Steamed brown rice.
Bon Appetite!
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