LEMON-GARLIC LIMA BEANS
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.
Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.
EASY LIMA BEANS
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
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
LIMA BEAN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
- Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
- Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
REALLY DELICIOUS LIMA BEANS
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.
SARASOTA'S SPICY GARLIC AND BACON LIMA BEANS
I actually really like Lima Beans. But, I realize I'm probably in the minority. Salt, pepper and butter is all I need, but this is a great recipe for them. I try to get a few of my "picky" friends to try new vegetables now and then, and this is one of them they really liked. Just a few ingredients takes ordinary frozen vegetables and makes them a great side dish. NOTE: Some think that butter beans are the same as lima beans - and they are - well similar. Both are lima beans, but they are 2 separate varieties. The baby lima beans are the small green ones; whereas butter beans are actually Fordhook, and they are larger and buttery in color (hence the name butter beans), and they do have a stronger flavor. You can buy both frozen, canned, and dried; but difficult to find fresh. For this dish I use frozen. It makes it a quick easy dish.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bacon -- In a medium sauce pan, add the bacon and begin to saute on medium heat - don't try to rush it. After the bacon begins to crisp up, drain any excess drippings from the pan. I leave just enough drippings in the pan (1/2 teaspoon), to coat the onion and garlic.
- Onion and Garlic -- Add the onion, garlic, and red pepper flakes to the pan with the bacon and saute for 2-3 minutes.
- Beans -- Finish it up. Add the broth, beans and butter and simmer uncovered (medium heat) for 5 minutes or less until the beans are warm and the broth is reduced. Season with salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 186.1, Fat 7.9, SaturatedFat 2.8, Cholesterol 11.9, Sodium 212.8, Carbohydrate 21.4, Fiber 4.8, Sugar 0.8, Protein 8
GARLICKY GREEN BEANS
Crisp-tender green beans are delicious tossed with a garlic butter sauce. With its pretty green color, this fresh dish is an attractive addition to your table.-Ruth Marie Lyons, Boulder, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until beans and crisp-tender; drain and set aside. In a large skillet, saute garlic in butter until lightly browned, about 1 minute. Add beans, salt and pepper; heat through.
Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 111mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
SIMPLY DELIGHTFUL AND EASY LIMA BEANS
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
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
GARLICKY LIMA BEAN SPREAD
Use frozen lima beans (10 oz package) if necessary. You can buy roasted garlic in a tube, which makes it easy to squeeze out the amount you want (I prefer roasting my own and then making the paste - more cost efficient.) You can find the tube in the spice section of the supermarket. Cooking Light Magazine, June 2008 edition.
Provided by Manami
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort and wash beans; drain and place in a medium saucepan.
- Cover with water to 2 inches above beans; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until tender & drain.
- Place beans and remaining ingredients in a food processor; process until smooth.
- Serve with summer vegetable crudités such as whole radishes, baby carrots, endive leaves, zucchini, and yellow squash strips.
Nutrition Facts : Calories 61.6, Fat 2, SaturatedFat 0.3, Sodium 154.1, Carbohydrate 8.5, Fiber 2, Sugar 0.7, Protein 2.8
SIMPLE GARLICKY LIMA BEANS
Easy and healthy recipe from "Cooking Light". It works with most kinds of beans and peas.
Provided by blucoat
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sort and wash beans; drain.
- Combine beans and next 5 ingredients (through bay leaf) in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
- Discard thyme sprigs and bay leaf. Stir in salt and pepper.
Nutrition Facts : Calories 104.4, Fat 2.4, SaturatedFat 0.4, Sodium 153.3, Carbohydrate 16, Fiber 3.9, Sugar 1.2, Protein 5.4
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- In a medium casserole dish or glass baking dish (this beat-up stoneware dish is just perfect) dump the package of frozen limas (it's okay if a little bit of water or ice crystals stick to the beans). And yes, go ahead and use them straight out of the freezer.
- Toss in the garlic cloves and drizzle everything with the olive oil. Toss it up good so that everything feels like it has been coated with a bit of the oil then spread out in an even layer. Pop the whole thing in the hot oven and bake 30-45 minutes or until the limas are done to your liking. I like mine crispy so I leave them for a full 45 minutes.
- To serve, fish out the garlic and slice open the cloves to get at the sweet and creamy goodness inside. Squeeze the soft garlic over the lima beans, give the dish a generous pinch of salt and pepper and toss it up.
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