Lemon-Garlic Lima Beans
TOTAL TIME: Prep: 15 min. + soaking Cook: 1-1/4 hours
YIELD: 6 servings.
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
Ingredients
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1 pound dried lima beans
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2 bay leaves
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3 tablespoons extra virgin olive oil, divided
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1 medium onion, chopped
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4 garlic cloves, thinly sliced
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1/4 cup chopped fresh parsley
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2 tablespoons lemon juice
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1 tablespoon chopped fresh oregano
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2 teaspoons grated lemon zest
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Additional chopped fresh parsley
Directions
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1.
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
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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; discard bay leaves.
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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 6 ingredients. Stir in drained beans and remaining 2 tablespoons oil; toss to combine. Sprinkle with additional parsley.
Nutrition Facts
1/2 cup: 326 calories, 8g fat (1g saturated fat), 0 cholesterol, 209mg sodium, 51g carbohydrate (7g sugars, 16g fiber), 16g protein.
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