Skillet-Roasted Lima Beans with Italian Herbs
Serves 4 to 6
Time 30 min
Lima beans have been cultivated in Lima, Peru since about 5000 BC — hence the name. Lima beans can be found fresh, frozen, and dried. Fordhooks (also called butter beans) and baby limas are the two most common varieties. Frozen limas work best in this simple dish. This is an unusual recipe because the legumes are herb roasted, which really enhances the delicate bean flavor. It also crisps the surface of the bean, which steams the inside, making the texture more fluffy than boiling. From The Whole Foods Market Cookbook
Special Diets:
Ingredients
- 1 pound frozen lima beans
- 2 teaspoons extra-virgin olive oil
- 2 large garlic cloves, finely chopped (about 1 teaspoon)
- 1/4 cup pitted, chopped green olives
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground black pepper
- 3/4 cup diced roasted red peppers, drained
Method
Preheat the oven to 400°F.
Cook lima beans in enough boiling salted water to cover them until tender, but still firm, 6 to 8 minutes.
Drain beans, and dry them on paper towels.
Place lima beans in a medium mixing bowl.
Add olive oil, garlic, olives, basil, oregano, sage, and pepper.
Toss well.
Place bean mixture in single layer on a baking sheet.
Roast until beans are softened and golden brown, 10 to 15 minutes, stirring occasionally.
Remove from the baking pan and place in a medium serving bowl.
Mix in roasted red peppers.
Nutritional Info:
Per serving: 160 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 460mg sodium, 26g carbohydrates (6g dietary fiber, 2g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound frozen lima beans
- 2 teaspoons extra-virgin olive oil
- 2 large garlic cloves, finely chopped (about 1 teaspoon)
- 1/4 cup pitted, chopped green olives
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground black pepper
- 3/4 cup diced roasted red peppers, drained