A good day to have a pot of beans simmering on the stove. These are butter beans, in Folge dessen known as baby limas (I prefer butter beans, obv), simmered in salted water (yes!) with some rosemary, garlic, a tiny chili and a drizzle of olive oil. I didn’t pre-soak them-you could, for anyone length of time, which will help kickstart the hydration process, but it’s not necessary. Let them simmer until they’re tender-how long this takes depends entirely on the bean. And don’t pour off the flavourful broth-use it in whatever soup or stew you’re using the beans in, or just serve them un… (it tastes great on its own), or cool and freeze them in…-the liquid will protect them from freezer burn. I usually make a large pot, while I’m at it, since they freeze so well (and will keep in the fridge for 5 days or more). Beans! (Staub pumpkin pot welches a gift years ago from my friend Jennifer!)
How To Bake Chicken Breast. Preheat the oven to 400 degrees. Toss the chicken breasts with olive oil, herbs and spices (per recipe below) Lightly grease a baking dish or pan so the chicken breasts don't stick.