January 16, 2015
Side Dishes, Beans, North American,
Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Ladies Luncheon, Summer, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"I love lima beans and wanted to make a simple recipe that was tasteful but quick and easy to make. I had made something similar years back but changed it to suit my taste."
Place frozen lima beans in a saucepan. Cover with the water.
Add garlic, thyme and bay leaf and stir. Bring to a boil. Cover, reduce heat, and simmer 15 - 20 minutes or until tender.
Into a sieve that is place over a bowl, pour off broth. Pour approximately 1/2 - 1 cup of broth back into saucepan with lima beans. Shake any garlic or thyme that sticks to sieve back into the lima bean mixture. Discard bay leaf. Stir in salt and pepper to taste. Evenly pour olive oil over all and stir. Check for seasoning and adjust with salt, pepper, olive oil, if necessary. Serve hot.
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I love a Lima bean and these no exception, good recipe
Absolutely love them!
I prefer to steam rather than boil most vegetables and I used frozen limas (next best thing to fresh). Fresh variegated oregano from the garden replaced thyme; (bruised) fresh bay from the garden. Garlic was reduced, too. This was a delicious accompaniment to pan grilled chicken. Too bad that most folks are only familiar with those lima bean imposters in a can of Campbell's Alphabet soup (and of which I readily admit I love those imposters!) ;) Prepared for the FYC tag game.
We enjoyed a new way of eating Lima beans...but we both felt that not only were we raised on canned Lima beans but we felt we prefer them over the frozen ones...we did enjoy trying a new recipe....but this wasn't a favorite of ours...Made for "Bill Board" tag game...