Ingredients:
- 1 lb Camellia Baby Lima Beans
- 1/2 butternut squash, cubed
- 1 cup pearl barley
- 1/4 cup avocado oil
- 3-6 cups vegetable broth
- 1 yellow onion, diced
- salt to taste
- pepper to taste
- lemon pepper to taste
Directions:
Sauté squash and onion in oil until lightly browned. Add squash, onion, and remaining ingredients to an Instant Pot for 45 minutes. Release pressure and stir until smooth consistency.
Victoria Alvarez is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.