Information
Notes
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.
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.
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