Lima bean, sausage and calamari stew with garlic-rubbed toasts from The Chef and the Slow Cooker (page 118) by Hugh Acheson

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Notes about this recipe

  • Eat Your Books

    Dried lima beans require soaking overnight. Requires cooking for 6.5-8.5 hours. Can substitute fish stock for shrimp stock.

  • foodgloriousfood on April 01, 2022

    Recipe calls for 2 Tb salt. I used 1Tb and it was about right for me and I love salt! My beans didn't need 5-7 hours. I cooked for 4 then proceeded with the recipe (adding ingredients in two stages with another 1.20hrs cooktime total)

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