It has been several months since my last post and it is hard to believe that we are closing in on the one year mark of the surgery date (7/31/15). I am happy to report that my dad has yet to have a cigarette since that day AND all he has to do to remind himself why he quit is think of his first days in the ICU. He never thought that he would make it home and here he is! We have continued to go to all of the required follow up appointments including scans and dental surgeries. He is doing well and maintaining weight though not quite gaining yet...I am always finding new things to add to his diet (chia seeds, etc.)
He has always had a love of beans so I am going to attempt some lima beans today. They are in the crock pot as I write and will cook while we head to Baltimore for yet another follow up visit. I am confident that he is a living success story and am grateful for the time that I had to spend with him nursing him back to health. I have grown as a person this year in well roundedness; spending countless hours listening to NPR going to and fro have provided memorable bonding time. Not to mention all the baseball games on TV!
I got the recipe below from Livestrong.com, even though Lance Armstrong lied, his cancer recovery continues to be an inspiration to many...
How to Cook Large Lima Beans in a Crock Pot
As the name suggests, large lima beans are a supersized version of the pale green legume. Up to an inch long, they have a mild flavor and creamy, buttery texture. Lima beans pack a nutritious punch, as well. One 1/2-cup serving provides 5 grams of fiber and 6 grams of protein with no fat or cholesterol. Preparing them in your slow cooker instead of purchasing canned varieties also allows you to control the sodium levels. Lima beans are an appealing side dish, especially when mixed with corn and tomatoes to create a flavorful succotash. They can also be used as a base for a satisfying salad. Add chopped raw vegetables and toss with your favorite dressing for a quick, healthy meal.
Step 1
Sort through the beans and remove any debris or broken beans. Rinse the beans through a colander under cold, running water. I bought my beans at Safeway and several were broken, I threw them in anyway...)
Step 2
Soak the beans to reduce indigestion and speed up the cooking process. Place the beans in a large bowl and cover with 3 inches of cold water. Allow them to soak at room temperature for at least 8 hours.
Step 3 (I chose the overnight soak method instead)
Speed up the soaking process by quickly boiling the beans first, if you are in a hurry. Put the beans in a large pot and cover with 3 inches of cold water. Bring to a boil and allow the beans to boil for 3 minutes before removing from heat. Cover the beans and allow them to soak at room temperature for 1 hour.
Step 4
Drain the beans of their soaking water and transfer them to your slow cooker. If you wish, toss in aromatics to flavor the beans. Quartered onions, bay leaves and whole cloves of garlic all add flavor. Pour enough water in the slow cooker to cover the beans by 2 inches.
Step 5
Cover the slow cooker and set to High. Allow the beans to cook for 2 hours, or until they are tender enough for you liking. Season with salt and pepper to taste before serving. I will be cooking for 3 hours.
