Lima Mash With Lemon And Olive Oil Food
LEMONY LIMA BEANS WITH PARMESAN
Make and share this Lemony Lima Beans With Parmesan recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of salted water to a boil. Add lima beans and cook; stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water, then drain again, and pat dry with paper towels.
- Transfer lima beans to a bowl.
- Stir in oil, lemon zest and lemon juice; season with salt and pepper.
- Divide among four serving plates and sprinkle with Parmesan.
Nutrition Facts : Calories 502, Fat 13.8, SaturatedFat 3.1, Cholesterol 7.3, Sodium 275.1, Carbohydrate 72.4, Fiber 17.2, Sugar 0.3, Protein 24.8
LIMA BEAN AND SPINACH SALAD (ARMENIA)
Talk about exotic! Healthy and loaded with flavor. I pulled this off of the World Hearth Circle of International Cooking website (recipes.wuzzle.org) a year or two ago and just finally got around to making it; what a revelation! Some folks may find the amount of cayenne a little overwhelming and may want to cut back a tad, but that's a personal thing. Prep time does not include 1 hour of chilling prior to serving.
Provided by lecole54
Categories Spinach
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Toss beans with olive oil in salad bowl; set aside.
- In food processor, combine walnuts, garlic and vinegar until smooth.
- Combine all ingredients.
- Cover, chill 1 hour. Serve.
Nutrition Facts : Calories 309, Fat 25.1, SaturatedFat 2.9, Sodium 46.2, Carbohydrate 18.1, Fiber 5.7, Sugar 0.7, Protein 7.7
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LIMA BEAN PUREE WITH OLIVES AND SHAVED PECORINO
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5/5 Total Time 35 minsAuthor Suzanne Goin
- If using fresh limas, blanch them in a large saucepan of boiling salted water until just tender, about 5 minutes; drain.
- In a large saucepan, heat 3/4 cup of the olive oil with the rosemary. Add the lima beans and garlic and cook over moderate heat until the limas are soft, about 10 minutes. Drain the beans in a fine sieve set over a heatproof bowl. Discard the rosemary sprig and reserve the oil.
- Transfer the lima beans to a food processor and pulse until pureed. With the machine on, gradually add the reserved oil and process until smooth. Add 2 tablespoons of the lemon juice and season with salt and pepper.
- In a bowl, combine the olives, parsley and the remaining 1 tablespoon of oil and 1/2 tablespoon of lemon juice. Add half of the cheese and toss gently.
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