Info
- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
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Lima Beans with Tomatoes and Dill
Cookbook
Lima beans are an essential ingredient in succotash, a Native American dish that has several interesting regional variations. Green baby limas have a delicate flavor that I find more appealing than that of dry limas, which are bland and mealy. Green lima beans are particularly good in highly seasoned tomato-based soups or stews, in sweet-and-sour dishes, and served over rice. Two other varieties are butter beans and fordhooks. Serve this as a side dish in shallow bowls, or over rice as a main dish.
Yield : 6 servings
Ingredients
- 1 tablespoon light olive oil
- 1 large onion, quartered and sliced
- One 16-ounce bag frozen baby lima beans, thawed
- One 28-ounce can low-sodium stewed tomatoes, chopped, with liquid
- ½ cup chopped fresh dill, or to taste
- Salt and freshly ground pepper to taste
Directions
1. Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the lima beans and tomatoes and bring to a simmer. Cook gently until the lima beans are done to your liking.
2. Stir in the dill, season with salt and pepper, and serve.
© 2001 Nava Atlas
Nutritional Information
Nutritional information is provided by the author.
Calories: 130
Total fat: 2 g
Protein: 6 g
Carbohydrate: 21 g
Cholesterol: 0 mg
Sodium: 34 mg
