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 ½ 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
½ teaspoon dried thyme
¼ 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 ¼ 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.