Best Baked Limas Recipes

BAKED LARGE LIMAS WITH SPINACH AND FETA

BAKED LARGE LIMAS WITH SPINACH AND FETA image

Yield 4 Servings

Number Of Ingredients 7

Ingredients

1/2 pound large limas, cooked
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 pounds spinach, stemmed and cleaned thoroughly; or 1 pound baby spinach, rinsed
1/4 cup chopped fresh dill
1 tablespoon snipped chives
2 ounces feta cheese, crumbled (1/2 cup)

Steps:

1. Cook the beans according to the directions. Remove from the heat, and drain through a colander set over a bowl. Transfer to a lightly oiled baking dish (1 1/2 to 2-quart), and add 1 scant cup of the broth. 2. Preheat the oven to 350 degrees. Heat a large skillet over high heat, and wilt the spinach, in batches, in the water left on the leaves after washing. Remove to a colander, rinse briefly with cold water, then squeeze out excess water and chop coarsely. 3. Heat 1 tablespoon of the olive oil over medium heat in the skillet, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the spinach, dill and chives, and stir together just until the ingredients are combined, less than a minute. Remove from the heat. Season to taste with salt and pepper. 4. Spread the spinach in an even layer over the beans. Sprinkle the feta over the spinach, and drizzle on the remaining tablespoon of olive oil. Bake 30 minutes until sizzling. Serve hot or warm. Advance preparation: The cooked beans will keep for four to five days in the refrigerator. You can prepare the spinach two to three days ahead and refrigerate. You can assemble the gratin several hours before you bake it. Nutritional information per serving: 302 calories; 11 grams fat; 3 grams saturated fat; 13 milligrams cholesterol; 37 grams carbohydrates; 14 grams dietary fiber; 296 milligrams sodium (does not include salt added during preparation); 18 grams protein Martha Rose Shulman can be reached at martha-rose-shulman.com.

BAKED LIMAS

BAKED LIMAS image

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 cups dried limas
2 tbsp light molasses
3 tbsp brown sugar
1 teasp salt
1/2 teasp dry mustard
4 slices bacon

Steps:

Soak limas overnight; drain; cook in fresh water until tender. Drain; reserve bean liquor. Place limas in greased casserole or individual bean pots. Combine molasses, brown sugar, salt and mustard; add bean liquor to make 1 cup; pour over limas. Arrange bacon over top. Cover; bake in moderate oven (350 degrees F) for 2 hours. Uncover to brown.