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Veal with Lima Beans

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

Source and licence

"Veal with Lima Beans" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Veal_with_Lima_Beans, revision 4518696), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Veal_with_Lima_Beans&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518696

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Albania. Associated with Albania by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.