A few years ago, our attitude toward Brussels sprouts hadn't changed since childhood. In other words, we didn't want anything to do with them. But they've enjoyed a bit of a resurgence, to put it mildly, and we discovered how delicious they can be. Well, we think it's time another food many of us loved to hate as kids got its turn in the spotlight. That's right, we're talking about lima beans.
Personally, I've never had a problem with lima beans and happily ate them as a child, but I seem to be in the minority on this one. They're not so different from other types of beans, though, with a wonderful buttery texture. I think their inclusion in often overcooked and unseasoned medleys of steamed frozen vegetables has contributed to their bad reputation.
I found this recipe in Gourmet Today, which includes not one, but two delicious-sounding lima bean preparations. The other combines them with corn in a chive cream sauce. Yum. But I couldn't pass up these fresh and simple Greek-style beans. I added some mint, lemon zest and feta cheese to make the dish even more flavorful.
If you can find fresh lima beans, by all means use them. Otherwise, the frozen ones will work just fine.
Greek-Style Lima Beans
adapted from Gourmet Today
serves 4
1 (10-ounce) package frozen baby lima beans
1 cup water
3 tablespoons olive oil
3 tablespoons flat leaf parsley, chopped
2 tablespoons fresh mint leaves, chopped
3 cloves garlic, minced
zest of 1 lemon
1 ounce feta cheese
salt and pepper
Heat a large saucepan over medium heat. Add 2 tablespoons olive oil and garlic. Allow garlic to soften for about 1 minute. Mix in the lima beans, water, 2 tablespoons parsley, 1 tablespoon mint and a three-fingered pinch of salt. Bring mixture to a simmer. Cover, reduce heat and cook for 17 to 20 minutes until beans are tender.
Remove from heat and mix in remaining herbs, lemon zest and black pepper to taste. Drizzle with remaining olive oil and crumble feta on top.
Related: Ingredient Spotlight: Christmas Lima Beans
(Images: Joanna Miller)
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I love lima beans.
In college I used to buy bags of frozen ones, and heat them up in the microwave with just enough water to cover them, a pat of butter, and a pinch of salt. This was my version of 'cup o' noodles'.
One day I was sitting at the computer, unable to finish my lima beans when my boyfriend came home. He asked 'Are you going to finish these?' thinking he would put them in the fridge for me I said 'No'. He picked up the bowl and finished the beans. That's when I knew we were meant to be.
I might try making these tonight.
May I suggest a lima favorite of mine.
Limas with rice and dill.
It is a classic Persian dish. I just did a quick search and found a number of varatiations some simple, some with meat and saffron. I usually make a flavorful basmati with stock, onions and celery and add limas at the end and the dill when it has cooled slightly. This dish does not call for a tiny bit of dill but has lots of dill.
I have always loved lima beans! So meaty and delicious.
Oy... flashback to having a mouthful of now-cold frozen lima beans, drinking an entire glass of milk and STILL having them in there.
Maybe I need to try them Greek-style. There are several other things I do that way which I greatly enjoy.
Wow Patrick, sounds like my childhood memories of sitting at the kitchen table with a plate of cold boiled spinach.. explains why I never ate spinach voluntarily until I was 30.
i have always loved lima beans! they can do no wrong, in my eyes. brilliant to mix them with feta.
d4kk1tt3n--
And don't get me STARTED on frozen crinkle cut carrots. :)
My poor mother!
ew.. little wavy orange watery sponges :( My condolences
As a kid, lima beans triggered my gag reflex.
I have never purchased a single lima bean.
The original poster mentioned 2 recipes.... I'd love to see the 2nd- sounds like a good twist on succotash =)
The title of this post made me click on it but I was a bit disappointed. I was hoping to find the recipe for Greek-style lima beans the way we ate them at multiple locations during our honeymoon through Greece. They were braised in a tomato sauce and boy were they DELICIOUS. They tended to be much bigger beans though (so not this baby type) and the sauce was sweetly tomato-ey without being too tart/acidic. So amazing.