Veal with Lima Beans

Veal with large lima beans (mish qingjji me barbunja) is an Albanian dish.

Ingredients

• 1½ lb veal shoulder, cut into 1-inch cubes
• 1 ounce butter
• 1 large onion, grated
• Salt and pepper, to taste
• 1 can (8 ounces) diced tomatoes
• 1 ½ lb of large lima beans

Steps

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.

More recipes with veal, butter, onion, tomatoes or lima beans

Adapted from “Veal with Lima Beans” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.