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Veal with Lima Beans

Veal with Lima Beans – Forkwise recipe card (illustration, no photo yet)
DinnerAlbanian⏱ 45 minServes 4EasyGluten-freeEgg-freeDiabetic-friendlyNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ lb veal shoulder, cut into 1-inch cubes
  • 1 oz butter
  • 1 large onion, grated
  • Salt and pepper, to taste
  • 1 can (8 ounces) diced tomatoes
  • 1½ lb large lima beans

Method

  1. Wash the meat thoroughly with cold water, drain, and place in a pot together with butter and onions. Stir-fry over medium-high heat for a few minutes.
  2. Add enough water to cover the meat. Add salt, pepper, and 2–3 tablespoons of the tomatoes. Cover the pot and let the meat boil.
  3. In the meantime, cut the ends off the lima beans and clean them well (you also cut them in half if you desire). Add the beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered.
  4. When the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.