Southern Lima Beans
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.
Per serving: Calories: 158; Total Fat: 3g; Protein: 7g; Carbs: 25g; Sodium: 35 mg
A non-traditional twist on this dish would be to use edamame (fresh green soybeans) in place of the baby lima beans.
- Here are more easy bean main dishes.