Savory Lima Beans
The GRANNUS Team
We think lima beans don’t get enough love in the legume world. Undercooked, they can be dry and starchy; overcooked, they are mushy paste. The secret is low and slow in the right ingredients to pack them full of flavor.
Ingredients
- 8oz frozen lima beans
- 1 clove minced garlic
- 1 small shallot
- 2-3 tsp extra virgin olive oil
- 1/8 tsp pepper
- 1 1/2 c vegetable broth
Tools
- Small saucepan
- Wooden spoon – slotted or spurtle
- Chef’s knife
- Cutting board
Prep:
- Mince garlic if using fresh
- Peel and chop shallot
- Prepare vegetable broth if using bullion
Directions:
- In the saucepan, heat olive oil over medium heat.
- Add shallots, stirring to coat. Heat for 2-3 minutes.
- Add garlic and pepper, stirring to coat. Heat for 30 seconds.
- Add broth and then the lima beans.
- Increase the heat and bring to a boil. Once the boil begins, reduce the heat to low and cover the saucepan with a lid. Prop the saucepan lid slightly to vent and prevent bubbling over.
- Cook on a low simmer for 20-22 minutes.
- When done, the beans should be firm but not chalky or starchy inside. Smaller baby lima beans will cook faster than larger adult beans, so adjust the cooking time as needed.
- Serve and enjoy!
