Lima Bean And Tomato Casserole 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

LIMA BEAN CASSEROLE

Steps:

• If you are using fresh or frozen cover the beans with water and bring to a boil, skim the surface& simmer untiltender about 25 minutes for fresh, 6 minutes for frozen.
• Canned Lima beans just heat& drain throughly.
• Grease an oven proof pan (Deep Casserole).
• Fry the bacon until translucent,m add onions& pepper saute for about 6 minutes Add beans and cook until hot, stirring frequently About 5 minutes.
• Add tomatoe sauce& stewed tomatoes.
• Cover and simmer for 10 minutes.
• Uncover and simmer until most of the juice has evaporated about 20 minutes.
• Pour into the casserole dish.
• You can do the recipe up to here the day ahead, refrigerate. Bring to room temperature before putting in the oven) Heat oven to 450 degrees F.
• Sprinkle with the cheese, bake until hot with the cheese is melted and lightly browned Apprx 20-25 minutes.
• If you are going from start to finish with this recipe without refrigerating you will only want to have it in the oven for apprx 15 minutes just to get the lovely color to the cheese and have it bubbly
• Serve immediately - hot

LIMA BEAN AND TOMATO CASSEROLE

Steps:

• put limas in cold water and boil until tender ,drain.
• place in 1 1/2 quart casserole.
• cook bacon in skillet.
• add celery.
• onions pepper and garlic.
• cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ) pour this sauce over beans( mix).
• cover and bake 1 hour at 300 degrees.

CHICKEN CASSEROLE WITH TOMATOES AND LIMA (BROAD) BEANS

Steps:

• Preheat oven to 350°F.
• Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
• Add onion and celery to pan and cook 5 minutes, or until onion is soft.
• Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
• Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
• Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
• Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
• Season with pepper and remaining thyme, and serve with pasta or rice.

ZESTY LIMA BEAN & TOMATO SALAD

Steps:

• Whisk together the vinaigrette ingredients.
• Combine salad ingredients: lima beans, onion and tomatoes.
• Carefully add vinaigrette and stir until well blended.
• Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.

TOMATO LIMA BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
• Add tomatoes, stock and lima beans; bring to boil.
• Cover and reduce heat to medium low; simmer for 10 minutes.
• Add parsley and salt.
• Serve sprinkled with cheese.

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.

COUSCOUS, LIMA BEAN, AND TOMATO SALAD

Steps:

• Bring 3/4 cup water and 1/2 teaspoons.
• salt to a boil in medium saucepan; add couscous, remove from heat, cover, and let stand 5 minutes.
• Fluff with a fork and transfer to a shallow dish to cool.
• Cook lima beans in boiling water until crisp-tender, 3 minutes; drain, plunge into ice water, and drain again.
• Set aside.
• Whisk together vinegar, pepper, and remaining salt in a large bowl; slowly whisk in olive oil.
• Stir in couscous, then stir in lima beans, tomatoes, basil, and scallions; sprinkle with feta.

YIGANDES PLAKI - GREEK BAKED BEANS & TOMATO CASSEROLE

Steps:

• Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
• Preheat the oven to 325F (160C).
• Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
• Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
• Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
• Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
• Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
• When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.