This weekend has been physically exhausting to say the least. We moved our office, painted the studio space and now we have finally set the office up. Steelcase furniture is beautiful, but dang is it a bear to move. So, while we are getting settled in today, my friend Kalinda from Wheat Free Meat Free
has kindly written a post for you...
My husband is a fruit eater, while I am a veggie eater. As such, if I ever I ask for his input on what to make for dinner, he invariably tries to incorporate fruit into whatever I come up with.
Some people might think cooked fruit and beans make an odd combination, but once they try this, they'll change their minds. The apple adds a little sweetness, and the leeks and wine make the dish decadent.
Apples and Lima Beans
1 tablespoon olive oil
1 cup diced leek (1 small leek)
1 1/2 cups chopped fuji apple (1 medium-large apple)
~3 cups cooks lima beans (2 15-ounce cans)
1/3 cup red wine
1 teaspoon dried sage
1/2 teaspoon dried parsley
sea salt and freshly cracked black pepper
Heat a large skillet over medium-high heat. Add the olive oil. Once the oil is hot, add leeks and apples. Saute for 5-7 minutes until softened.
Add the sage, parsley, a big pinch of salt and generous amount of black pepper. Add in the wine. The wine will bubble up. Give everything a good stir, then add in the beans.
Cook for another 5 minutes or so, until thoroughly heated through. Adjust seasoning if needed and serve.
To make this dish extra rich, drizzle with olive oil, or stir in a pat of butter before serving.
Labels: beans, gluten free, main course, side dishes