Lima Beans With Thyme Recipes

SIMPLY DELIGHTFUL AND EASY LIMA BEANS

Steps:

• Place frozen lima beans in a saucepan. Cover with the water.
• Add garlic, thyme and bay leaf and stir. Bring to a boil. Cover, reduce heat, and simmer 15 - 20 minutes or until tender.
• Into a sieve that is place over a bowl, pour off broth. Pour approximately 1/2 - 1 cup of broth back into saucepan with lima beans. Shake any garlic or thyme that sticks to sieve back into the lima bean mixture. Discard bay leaf. Stir in salt and pepper to taste. Evenly pour olive oil over all and stir. Check for seasoning and adjust with salt, pepper, olive oil, if necessary. Serve hot.
• NOTE: to remove leaves from stem, turn stem upside down and run both index finger and thumb down main stem. This will remove outer stems and leaves. Add outer stems and leaves to dish. Do not chop.

LIMA BEANS WITH THYME

Steps:

• Cook the lima beans according to package directions, sprinkling with thyme. Drain and serve.

EASY LIMA BEANS

Steps:

• Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

LIMA BEAN PAELLA

Steps:

• Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add 2 1/2 cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and sauté until onions are tender and golden, about 8 minutes. Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil. Reduce heat to medium-low, cover and simmer until chicken pieces are cooked through and lima beans are tender, about 25 minutes. Discard bay leaves. Season mixture to taste with salt and pepper. Transfer paella to large serving bowl. Sprinkle with remaining 1 tablespoon chopped fresh thyme and serve.

CHICKEN CASSEROLE WITH TOMATOES AND LIMA (BROAD) BEANS

Steps:

• Preheat oven to 350°F.
• Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
• Add onion and celery to pan and cook 5 minutes, or until onion is soft.
• Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
• Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
• Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
• Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
• Season with pepper and remaining thyme, and serve with pasta or rice.

ITALIAN-STYLE LIMA BEANS

Steps:

• In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.