Lima Beans With Thyme Food

EASY LIMA BEANS

Easy Lima Beans image

Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.

Provided by SharonB13

Categories Side Dish Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 4

Ingredients

cooking spray
½ medium onion, finely chopped
1 ½ cups chicken broth
1 (16 ounce) package frozen baby lima beans

Steps:

Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 15.9 g, Fiber 4.1 g, Protein 4.1 g, Sodium 132.3 mg, Sugar 1.4 g

SIMPLY DELIGHTFUL AND EASY LIMA BEANS

Simply Delightful and Easy Lima Beans image

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.

Provided by ForeverMama

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen lima beans
2 1/2 cups water
4 garlic cloves, crushed
3 fresh thyme sprigs (leaves only, refer to Note below. Use fresh thyme only, not dried)
1 bay leaf
2 -3 tablespoons extra virgin olive oil (good quality brand, or else it won't taste the same)
1/2 teaspoon sea salt (more or less to taste)
1/4 teaspoon fresh ground black pepper

Steps:

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.
NOTE: to remove leaves from stem, turn stem upside down and run both index finger and thumb down main stem. This will remove outer stems and leaves. Add outer stems and leaves to dish. Do not chop.

Nutrition Facts : Calories 144.6, Fat 7, SaturatedFat 1, Sodium 349.4, Carbohydrate 16.1, Fiber 4.6, Sugar 1.1, Protein 4.9

LIMA BEANS WITH WILD MUSHROOMS AND CHARD

Lima Beans with Wild Mushrooms and Chard image

Provided by Jeanne Thiel Kelley

Categories Mushroom Side Sauté Low Fat Vegetarian High Fiber Lima Bean Healthy Low Cholesterol Vegan Swiss Cheese Simmer Boil Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 pound dried lima beans
3 1 1/2-ounce packages assorted dried wild mushrooms
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried thyme
6 cups (lightly packed) sliced stemmed Swiss chard

Steps:

Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.
Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan.
Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD: Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing.
Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.

REALLY DELICIOUS LIMA BEANS

Really Delicious Lima Beans image

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 slices bacon, finely chopped
1/4 cup olive oil
2 onions, thinly sliced
2 garlic cloves, minced
4 vine-ripened tomatoes, seeded and chopped
1/2 cup canned tomato puree
3 cups thawed frozen lima beans
Small red chili
Salt and freshly ground black pepper

Steps:

In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.

LIMA BEANS WITH THYME

Lima Beans With Thyme image

Provided by Marian Burros

Categories weekday, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 2

Ingredients

1 10-ounce package frozen baby lima beans
1/2 teaspoon dried thyme

Steps:

Cook the lima beans according to package directions, sprinkling with thyme. Drain and serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 1 gram, Fiber 7 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 2 grams

ITALIAN-STYLE LIMA BEANS

Italian-Style Lima Beans image

This Italian-style side dish will delight lima bean lovers. Not only is it a colorful addition to the menu, the combination of flavors enhance the beans to a delightful taste. The lima beans have a bite yet are tender and perfect with the delicate flavor of the cherry tomatoes.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 garlic cloves, minced
1 tablespoon olive oil
2 cups cherry tomatoes, halved
2 cups frozen lima beans, thawed
2 teaspoons balsamic vinegar
1/2 teaspoon brown sugar
2 teaspoons grated lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon minced fresh parsley, optional

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.

Nutrition Facts : Calories 99 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SUMMERY GREENS AND BEANS WITH TOASTED CRUMBS

Summery Greens and Beans With Toasted Crumbs image

This light, plant-based main was inspired by a traditional cassoulet, a French slow-cooked casserole made with beans, pork and duck and simmered in duck fat. In this fast, vegetarian take, olive oil replaces the duck fat and chard stalks are cooked gently with scallion, garlic and thyme to create the flavor foundation. Summer vegetables are simmered in the infused olive oil until just tender, then served with toasted bread crumbs and fresh cracked pepper. The broth in this dish is the real star, so you will want lots of bread to soak it all up.

Provided by Rick A. Martinez

Categories dinner, lunch, quick, weeknight, soups and stews, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large scallions, sliced
12 ounces Swiss chard (about 1 large bunch), preferably green, stems separated and chopped, leaves torn into 2-inch pieces
2 celery stalks, chopped
3 garlic cloves, finely chopped
3 fresh thyme sprigs
1/3 cup extra-virgin olive oil, plus more for serving
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen (or fresh) lima beans or edamame, thawed if frozen
1/2 teaspoon granulated sugar
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
1/3 cup dried or fresh bread crumbs
Crusty bread, for serving

Steps:

In a large saucepan, bring scallions, chard stems, celery, garlic, thyme and oil to a simmer over medium heat until oil is gently bubbling and chard stems are tender, 12 to 15 minutes. You want to slowly cook the vegetables and infuse the oil; you may need to adjust the heat to avoid browning the vegetables.
Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, 1/2 teaspoon pepper and 2 cups water to the cooked vegetables. Bring to a simmer over medium heat. Cook, stirring occasionally, until green beans are just tender, about 8 minutes.
Meanwhile, heat a medium skillet over medium-high and toast bread crumbs, tossing frequently, until golden brown and fragrant, about 4 minutes. Transfer to a heatproof bowl.
Divide vegetable mixture among bowls and top with the toasted bread crumbs, a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth.

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