Baby Lima Beans With Tomatoes And Sage Food

TOMATO-BASIL LIMA BEANS

Steps:

• Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
• Photograph By Antonis Achilleos

BABY LIMA BEANS

Steps:

• Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
• Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.

BABY LIMA BEANS WITH TOMATOES AND SAGE

Steps:

• Separate the garlic into individual cloves; peel and slice them.
• In a large heavy-botomed frying pan, combine the garlic, oil and sage.
• Cook over low heat, stirring frequently, for 5 minutes, or until the garlic begins to turn golden.
• Don't let the garlic burn or turn brown.
• Add the beans, tomatoes and water.
• Bring to a boil over medium heat.
• Simmer for 20 minutes, or until thick.
• Season with the pepper.

LIMA BEANS WITH TOMATOES AND DILL

Steps:

• Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the lima beans and tomatoes and bring to a simmer. Cook gently until the lima beans are done to your liking.
• Stir in the dill, season with salt and pepper, and serve.
• Lima beans are an essential ingredient in succotash, a Native American dish that has several interesting regional variations. Green baby limas have a delicate flavor that I find more appealing than that of dry limas, which are bland and mealy. Green lima beans are particularly good in highly seasoned tomato-based soups or stews, in sweet-and-sour dishes, and served over rice. Two other varieties are butter beans and fordhooks.
• Lima Beans with Tomatoes and Dill (this page)
• Lightly Embellished Brown Rice (page 91)
• Corn on the cob
• Bountiful tossed salad
• Calories: 130
• Total Fat: 2g
• Protein: 6g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 34mg

ITALIAN-STYLE LIMA BEANS

Steps:

• In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.