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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


My Grandmother’s Lima Beans
(This is not her recipe but it tastes as I remember it)

2 cups dried limas (baby or bigger)
3 tablespoons olive oil
2 good size onions
2 cloves of garlic
2 bay leaves
sea salt (it has all the minerals, regular salt is like wonder bread)
1 large can (28oz) diced tomatoes (I recommend Muir Glen organic)
2 tablespoons sweet Hungarian Paprika (get this in a health food or specialty store if your market does not have it – regular paprika does not have the same taste)
1-2 inch piece of kombu (this is a sea vegetable. I always use it when cooking beans.) It adds minerals, makes them creamier and helps alleviate the classic problem experienced when eating beans) It will dissolve in the cooking. 

Soak the beans overnight or for several hours.

Sauté the onions and garlic in oil until golden.

Rinse the soaked beans, cover with fresh water, add the kombu and bay
leaves and cook until soft but not mushy.

Drain, save the water to use as stock for a vegetable soup.

Add the onions and garlic, the paprika and tomatoes and season to taste with sea salt. Salt and tomato products will stop beans from getting soft, so it is important to add them after they are cooked well.  Mix together gently, they should be creamy and tasty. Enjoy!

For more info Robbie@mhvs.org

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