I love food (obviously), but I love those foods that are often disliked. You now those foods people turn their nose up at…Brussels sprouts….kale…spinach…lima beans… In my experience, peoples’ dislike usually comes from improper cooking. Under/over cooking is also a common reason for the dislike. For example, boiling Brussels sprouts until they are limp. Lima beans are in the same category.Part of what I love doing is making these “boring” ingredients and making them delicious. I’m proud to admit that Brussels sprouts are one of my favorite vegetables, and quite possibly my favorite veggie. Today I share with you a delicious way to prepare lima beans. This dish is layered with flavor and lima are buttery when prepared correctly, that the bold spices and the buttery smoothness of the beans just meld together in one delicious bite.
This is a quick recipe if you use frozen beans, which is what I used. I love soaking and boiling beans, but for a random weekday, who’s got that kind of time? I don’t. These do back a punch so if you’re feeding little ones or just not a fan of the spicy, pull back on the spices.
Smoky Spicy Lima Beans
- 2 tbsp extra virgin olive oil
- 1 cup onion; chopped (about 1/2 of a medium onion)
- 2 garlic cloves; minced/grated
- 1 tsp smoked paprika
- 1/4 tsp dried dill
- 1/4 tsp red pepper flake
- 3/4 tsp dried parsley
- 1/2 tsp dried oregano
- 1/8 tsp black pepper; to taste +/-
- 1/4 tsp salt; to taste +/-
- 1 tbsp fresh lime juice
- 1-16 oz pkg lima beans
- 1 cup tomato sauce
- 1/2 cup water
Heat a large sauté pan/skilet over medium high heat.
Once heated, add the oil and onions; cook for two minutes stirring frequently.
Add the garlic and continue cooking for another two minutes.
Add the lima beans and all the spices, but start with a lesser amount of salt and adjust according to taste; stir constantly.
Once the herbs and spices have bloomed or become fragrant, add the tomato sauce, water, and lime juice. Bring to a high simmer.
Reduce heat to medium-low, cover and allow to steam for 10 minutes, stir occasionally; taste for salt and pepper.
Serve and enjoy.
Recipe was originally published on Loves to be in the Kitchen as a Guest Post 3/31/15.