Punjabi Curried Lima Beans
SLOW COOKER SIZE: 3½ QUART
(3.32 L); COOKING TIME: 7 HOURS
ON HIGH; YIELD: 10 CUPS (2.37 L)
I was never a fan of lima beans—until
now. I was curious to try this recipe
after my friend, professional chef Jill
Houk, told me she had had lima beans
on hand and subbed them for kidney
beans in my Punjabi Red Beans
(Rajmah) recipe from my last book.
After tweaking the spices a bit, this
dish was born. I could eat it every
night. Even my husband has become a
fan of lima beans. Thanks, Jill!