Creamy Lima Beans with Milk and Egg Yolks

Ingredients

In the original Spanish dish "Habas con leche y yemas," fava beans are used instead of lima beans. Additionally, the Spanish version often includes the use of saffron for flavor and color. In this adapted Northeastern American version, lima beans are used instead of fava beans to suit the local taste preferences. The dish is prepared without saffron, focusing on the creamy and comforting flavors of milk and egg yolks. We alse have the original recipe for Habas con leche y yemas, so you can check it out.

• 2 cups (400g) dried lima beans 2 cups (400g) dried lima beans
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 4 large egg yolks 4 large egg yolks
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 16g
• Fiber: 12g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the dried lima beans under cold water and soak them overnight.
2. 2.
   Drain the soaked lima beans and transfer them to a large pot.
3. 3.
   Add the whole milk to the pot with the lima beans.
4. 4.
   Place the pot over medium heat and bring the mixture to a gentle simmer.
5. 5.
   Reduce the heat to low and let the lima beans cook in the milk for about 1 hour or until they are tender.
6. 6.
   In a separate bowl, whisk the egg yolks until smooth.
7. 7.
   Slowly pour a ladleful of the hot milk from the pot into the bowl with the egg yolks, whisking continuously to temper the yolks.
8. 8.
   Gradually add the tempered egg yolks back into the pot, stirring gently to incorporate.
9. 9.
   Cook the mixture for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.
10. 10.
    Season with salt and ground black pepper.
11. 11.
    Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lima beans — Soaking the dried lima beans overnight helps to reduce the cooking time and ensures they cook evenly. Make sure to drain and rinse them before cooking.
• Milk — Using whole milk adds richness and creaminess to the dish. Avoid using low-fat or skim milk as it may result in a thinner consistency.
• Egg yolks — Whisk the egg yolks well to ensure a smooth and creamy texture when added to the dish.

Tips & Tricks

• For a twist of flavor, add a pinch of nutmeg or a sprinkle of fresh herbs like thyme or parsley.
• Serve the dish with crusty bread or cornbread to soak up the creamy sauce.
• Leftovers can be refrigerated and reheated gently on the stovetop. Add a splash of milk if needed to restore the creamy consistency.
• If you prefer a smoother texture, you can blend a portion of the cooked lima beans and milk mixture before adding the egg yolks.
• Adjust the seasoning according to your taste preferences by adding more salt or pepper if desired.

Serving advice

Serve the Creamy Lima Beans with Milk and Egg Yolks hot as a main course. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of ground black pepper and a sprig of fresh herbs, such as parsley or thyme, to add a pop of color and freshness.