LIMA BEANS WITH TOMATOES AND DILL
Serve this as a side dish in shallow bowls, or over rice as a main dish.
Yield 6 servings
Number Of Ingredients 6
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
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