Southern Lima Beans

Southern Lima beans recipe

Lima beans (often called “butter beans”) have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish.

Serves: 4 to 6

  • 1 1/2 tablespoons olive or other neutral vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, finely chopped
  • 2 cups diced ripe juicy tomatoes
  • 16-ounce package frozen baby lima beans, completely thawed
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley
  • Thinly sliced fresh basil, as desired (the more, the better!)
  • A pinch of cayenne pepper or dried hot red pepper flakes
  • Salt and freshly ground black pepper
  • Hot cooked rice, optional

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.

Add the tomatoes, lima beans, dried thyme, and 1/4 cup water. Cook over medium heat, covered, until the tomatoes have softened and the limas are cooked through, about 8 minutes.

Stir in the fresh herbs and season with cayenne or red pepper flakes, and salt and pepper. Cook over low heat for 5 minutes longer. Serve on its own as a side dish or over rice as a main dish.

Nutrition information
Per serving:  Calories: 158;  Total Fat: 3g;  Protein: 7g;  Carbs: 25g;  Sodium: 35 mg

Variation
A non-traditional twist on this dish would be to use edamame (fresh green soybeans) in place of the baby lima beans.

Southern-style Lima beans

 

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