Lima Beans With Tomatoes And Dill Recipes

TOMATO-BASIL LIMA BEANS

Steps:

• Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
• Photograph By Antonis Achilleos

GIGANTES (GREEK LIMA BEANS)

Steps:

• Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
• Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

REALLY DELICIOUS LIMA BEANS

Steps:

• In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.

LIMA BEAN AND TOMATO CASSEROLE

Steps:

• put limas in cold water and boil until tender ,drain.
• place in 1 1/2 quart casserole.
• cook bacon in skillet.
• add celery.
• onions pepper and garlic.
• cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ) pour this sauce over beans( mix).
• cover and bake 1 hour at 300 degrees.

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.

LIMA BEANS WITH TOMATOES AND DILL

Steps:

• 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.
• Stir in the dill, season with salt and pepper, and serve.
• 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.
• Lima Beans with Tomatoes and Dill (this page)
• Lightly Embellished Brown Rice (page 91)
• Corn on the cob
• Bountiful tossed salad
• Calories: 130
• Total Fat: 2g
• Protein: 6g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 34mg