Active Time30 min
Total Time30 minIngredients2 large garlic cloves, thinly sliced2 tablespoons extra-virgin olive oil3 pounds fresh lima beans, shelled, or 1 pound frozen, thawed1 cup waterPreparation Cook garlic in oil in a 2-qt.saucepan over moderate heat, stirring, until pale golden.
YieldServes 4Ingredients1 cup plain nonfat yogurt3 teaspoons minced garlic3 teaspoons olive oil (preferably extra-virgin)1 cup basmati rice1 1/2 teaspoons curry powder1 teaspoon turmeric2 cups water1 teaspoon salt1 10-ounce package frozen baby lima beans, unthawedTomato-Onion ToppingPreparation Mix yogurt and 1 1/2 teaspoons garlic in small bowl.Heat 1 teaspoon oil in heavy medium saucepan over medium heat.
In another pan, heat the oil, red peppers, rosemary, and garlic over medium-low heat until the rosemary starts to sizzle.In a blender or food processor, puree the beans, oil, garlic, rosemary leaves, lemon juice, and the remaining red pepper.
Poach tuna over medium-low heat until almost cooked through, about 3 minutes.Discard lemon slices.
Slice stems and center ribs thin.Chop leaves coarse and reserve.
Score large muscles of lamb to form even thickness.Rub yogurt mixture over lamb.
YieldMakes 4 servingsIngredients1 (10-ounce) package frozen baby lima beans1 cup water3 tablespoons extra-virgin olive oil2 tablespoons chopped fresh flat-leaf parsley1 tablespoon minced garlic1/2 teaspoon saltPreparation Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes.Season with salt and pepper and transfer to a bowl.
YieldServes 10Ingredients1/4 cup red wine vinegar2 tablespoons minced shallot2 tablespoons whipping cream1/4 cup extra-virgin olive oil2 14 1/2-ounce cans chicken broth1 16-ounce bag frozen baby lima beans2 14-ounce cans water-packed artichoke hearts, drained, quartered1 16-ounce bag frozen petite peas1/4 cup chopped fresh mintFresh mint sprigsPreparation Whisk vinegar, shallot and cream in small bowl.Season vinaigrette with salt and pepper.
YieldMakes about 3 cups, serving 2Ingredients3 slices of lean bacon1 small onion, chopped fine1 cup chicken brotha 10-ounce package frozen lima beans1/3 cup thinly sliced scallion greenPreparation In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it.Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened.
In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes.Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish.
YieldServes 6Ingredients3 tablespoons butter1 small onion, chopped2 fresh rosemary sprigs or 1 1/2 teaspoons dried crumbled3 14 1/2-ounce cans chicken broth1 1/2 cups (about) water2 1/4 cups Arborio rice3/4 cup dry white wine1 1/2 10-ounce packages frozen baby lima beans, thawed1 1/4 cups freshly grated Parmesan cheesePreparation Melt butter in heavy medium saucepan over medium heat.Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan.
Sprinkle lamb with salt and pepper.Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes.
YieldServes 6Ingredients1 pound russet (baking) potatoes4 large garlic clovestwo 10-ounce packages frozen baby lima beans3 tablespoons unsalted butter, softenedpotato crispsPreparation In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes.Add lima beans and simmer 8 minutes more, or until potatoes are tender.
Add 2 1/2 cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and sauté until onions are tender and golden, about 8 minutes.Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil.
YieldMakes about 15 cups, serving 6 as a main courseIngredients1 cup medium pearl barley2 onions, chopped coarse1 cup chopped carrot2 large garlic cloves2 tablespoons olive oil3 quarts (12 cups) water1 quart (4 cups) chicken broth2 smoked ham hocks4 parsley sprigs1 cup chopped celery1 pound Swiss chard, washed well and chopped coarsea 10-ounce package frozen lima beans1 teaspoon dried basil, crumbled1/2 teaspoon dried thyme, crumbledPreparation In a baking pan toast the barley in a preheated 375°F.oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic.
Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
Whisk 1/2 cup oil, vinegar, and shallot in small bowl.Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper.
Stir in cilantro and parsley and let stand, uncovered, 5 minutes.Drain bean mixture in a sieve and transfer to a food processor.
YieldServes 4 first-course or 2 main-course servings
Active Time25 minutes
Total Time25 minutesIngredients1 (1-pound) bag frozen baby lima beans, thawed (3 cups)2 1/2 cups water1 medium onion, finely chopped1 large garlic clove, minced3 tablespoons unsalted butter3/4 teaspoon salt1/4 teaspoon black pepper1 cup frozen baby peas2 cups coarsely chopped trimmed mustard greens2 tablespoons chopped fresh chivesPreparation Purée 1 cup lima beans with water in a blender until smooth, about 1 minute.Cook onion and garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 6 minutes.
YieldMakes 6 servingsIngredients2 tablespoons olive oil1 large onion, thinly sliced4 garlic cloves, minced1 tablespoon chopped fresh thyme or 1 teaspoon dried1/4 teaspoon dried crushed red pepper3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash)1 10-ounce package frozen baby lima beans, thawed2 cups (or more) canned vegetable broth10 ounces penne pasta (3 cups)1/4 cup grated Parmesan cheesePreparation Heat oil in large nonstick skillet over medium heat.Reduce heat, cover and simmer until vegetables are tender, about 6 minutes.