![]() ![]() Just make sure to keep on eye on them and note when they have gotten soft. I know they had cooked for at least 45 minutes, but it was probably more than an hour. I must admit, when I cooked my beans I lost track of time. This makes them cook more quickly and also allows them to reach a softer, creamier point once they are done. Before you even begin to cook, allow the beans to soak for several hours- either overnight or while you’re gone at work. Making Christmas Lima Bean Soup with Baby Bok ChoyĬooking the beans is the time consuming element to this dish, although all you need to do is wait. Cut the stalks down the length (like you could cut celery), and roll the greens together like a cigar, and slice thinly. Separate the leaves, wash well, and separate the greens from the stalks. Pick firm, not wilted baby bok choy, with dark green tips and white stems. The stems are white and crunchy, giving the soup a satifying, celery-like vegetable to add to the soup’s textural variety. The green tips of the baby boy choy leaves are soft and delicate, and cook quickly like spinach. I love using baby bok choy in this recipe, because you basically get two vegetables for the price of one. Baby Bok Choy- Two Vegetables for the price of one! If you are unable to find them you could also try bunapi or shiitake or cremini, if you’re in a pinch. They can also be bought in stores like the ones I used in large clusters, and the entire mushroom should be eaten except for the dirty, fibrous parts at the very end which can be cut off. In the wild they grow on wood, and most often on beech trees. I used white beech or Bunashimeji mushrooms, which I highly recommend if you can find them.
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