LIMA BEANS WITH TOMATOES AND DILL

Lima Beans with Tomatoes and Dill image

Yield 6 servings

Number Of Ingredients 6

1 tablespoon light olive oil
1 large onion, quartered and sliced
One 16-ounce bag frozen baby lima beans, thawed
One 28-ounce can low-sodium stewed tomatoes, chopped, with liquid
1/4 cup chopped fresh dill, or to taste
Salt and freshly ground pepper to taste

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