Best Lima Bean Medley Recipes

LIMA BEAN MEDLEY

Lima Bean Medley image

Here's a tasty medley of beans and veggies that harmonizes perfectly with healthy meal plans. Dianne Spurgeon of London, Ontario shared the recipe. Her mildly spice succotash makes a colorful side that goes well with many main dishes.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 large green pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1-1/2 cups chopped fresh tomatoes
1 cup fresh or frozen lima beans
1 cup fresh or frozen corn
1/2 cup minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large nonstick skillet, saute the green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes. Reduce heat; simmer, uncovered, for 5 minutes. , Add lima beans and corn; cover and simmer 10 minutes longer or until vegetables are tender, stirring occasionally. Stir in the basil, salt and pepper.

Nutrition Facts : Calories 145 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CORN AND LIMA BEAN MEDLEY

Corn and Lima Bean Medley image

Make and share this Corn and Lima Bean Medley recipe from Food.com.

Provided by cookiecutter _

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon cornstarch (cornflour)
1 teaspoon sugar
1/4 teaspoon ground pepper
1 cup fat-free evaporated milk
2 cups fresh corn kernels
10 ounces frozen lima beans, thawed
1/4 cup shallot, minced
2 tablespoons fresh parsley, chopped

Steps:

In a heavy saucepan whisk together cornstarch, sugar and pepper until blended and smooth. Gradually whisk in evaporated milk. Add corn, lima beans and shallots and stir to combine.
Place over high heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and sauce has reduced by about half and coats the vegetables lightly (about 10 - 12 minutes).
stir in parsley and serve or refrigerate (up to 2 days) and serve later.
Can be reheated in a double boiler.

Nutrition Facts : Calories 140.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 1.7, Sodium 94.1, Carbohydrate 27, Fiber 4.5, Sugar 7.9, Protein 8.2

LIMA BEAN MEDLEY

Lima Bean Medley image

Here's a tasty medley of beans and veggies that harmonizes perfectly with healthy meal plans. Dianne Spurgeon of London, Ontario shared the recipe. Her mildly spice succotash makes a colorful side that goes well with many main dishes.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 large green pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1-1/2 cups chopped fresh tomatoes
1 cup fresh or frozen lima beans
1 cup fresh or frozen corn
1/2 cup minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large nonstick skillet, saute the green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes. Reduce heat; simmer, uncovered, for 5 minutes., Add lima beans and corn; cover and simmer 10 minutes longer or until vegetables are tender, stirring occasionally. Stir in the basil, salt and pepper.