Chef/owner Marla,
Bernstein’s Deli
Ingredients
2 L chicken stock
2 cups dry jumbo lima beans
1 1/4 lb carrots, chopped large
black pepper to taste
Method
- Add all ingredients in a pot over medium high heat.
- Cover and bring to a boil
- Reduce heat to low and simmer for 2.5 hours, stirring occasionally.
Yields 5 servings.
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