SIDE Caramelized Onion and Lima Bean Grain Salad
Prep
Cook
Total
Yield 8-10 servings
I made this dish as part of a local foods dinner and I just really loved how the flavors worked together to bring a true comfort food approach to this meal. Even if you think you don’t like lima beans, give this a whirl because when cooked in the right way, they are the perfect subtle vehicle to the sweetness of richness of the caramelized onions. Use leftover brown rice from your big batch this week to make this dish even heartier, but if you can't eat grains, simply leave this ingredient out!
Ingredients
1 pkg frozen lima beans
3 vidalia onions, sliced thinly
2 Tbsp olive oil
1 Tbsp brown sugar
Salt and pepper to taste
1 cup grain of your choice, such as rice, pearled barley, bulgar, or quinoa.
Instructions
- If using, cook grains according to package directions.
- In a large heavy-bottomed pan (cast iron is ideal) add onions with oil over low heat. Cook onions until they’ve sweat a bit and reduced in body.
- Add sugar, stir to combine thoroughly and cover. Cook for 30 minutes, removing lid every 10 minutes to stir and prevent scorching. Add water as needed to keep liquid in the bottom of the pan (the water from the onions will be brought out from cooking and the sugar, however can evaporate if the lid is not airtight).
- While onions are cooking, prepare another medium saucepan by filling it with 1 inch water and bring it to a boil. Once at a boil, add beans and cover, stirring every so often to redistribute beans. Cook beans for 20 minutes, or until they are softened but not falling apart.
- Strain beans once cooked and sprinkle with salt and pepper.
- Serve over a bed of caramelized onions and cooked grains.
Courses Side
Recipe by Vie at https://getvie.com/2018/08/10/trader-joes-august-1st-7th/