Lemon-Garlic Lima Beans Recipe

Lemon-Garlic Lima Beans Recipe
Lemon-Garlic Lima Beans Recipe photo by Taste of Home
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Lemon-Garlic Lima Beans Recipe

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When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 1-1/4 hours

Ingredients

  • 1 pound dried lima beans
  • 2 bay leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional chopped fresh parsley

Directions

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain.
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next six ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley. Yield: 6 servings.

Test Kitchen tips
  • Eat these as a warm salad, or pulse them in a food processor for a hummus-like dip.
  • Electric Pressure Cooker Option: Rinse and sort beans; place in a large bowl. Add 2 quarts water and 1 tablespoon salt; stir to combine. Soak, covered, at room temperature overnight. Drain and rinse beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker. Add enough water to cover and 1 teaspoon canola oil. Lock lid in place; make sure vent is closed. Select manual; adjust pressure to low, and set time to 8 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, and then quick-release remaining pressure according to manufacturer's directions. Drain and proceed as directed.
  • Originally published as Lemon-Garlic Lima Beans in Taste of Home November 2017

    Nutritional Facts

    1/2 cup: 326 calories, 8g fat (1g saturated fat), 0 cholesterol, 209mg sodium, 51g carbohydrate (7g sugars, 16g fiber), 16g protein.

    • 1 pound dried lima beans
    • 2 bay leaves
    • 3 tablespoons extra virgin olive oil, divided
    • 1 medium onion, chopped
    • 4 garlic cloves, thinly sliced
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons lemon juice
    • 1 tablespoon chopped fresh oregano
    • 2 teaspoons grated lemon zest
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Additional chopped fresh parsley
    1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
    2. Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain.
    3. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next six ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley. Yield: 6 servings.

    Test Kitchen tips
  • Eat these as a warm salad, or pulse them in a food processor for a hummus-like dip.
  • Electric Pressure Cooker Option: Rinse and sort beans; place in a large bowl. Add 2 quarts water and 1 tablespoon salt; stir to combine. Soak, covered, at room temperature overnight. Drain and rinse beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker. Add enough water to cover and 1 teaspoon canola oil. Lock lid in place; make sure vent is closed. Select manual; adjust pressure to low, and set time to 8 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, and then quick-release remaining pressure according to manufacturer's directions. Drain and proceed as directed.
  • Originally published as Lemon-Garlic Lima Beans in Taste of Home November 2017

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