LIMA BEANS FRESH RECIPES

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HOW TO PREPARE FRESH LIMA BEANS RECIPE | MYRECIPES



How To Prepare Fresh Lima Beans Recipe | MyRecipes image

All you need in order to prepare delicious fresh lima beans is water, salt and a little time.

Provided by MyRecipes

Yield 2 to 4 servings

Number Of Ingredients 3

1 pound fresh lima or butter beans
2 cups water
½ teaspoon salt

Steps:

  • To Shell and Clean: Break one tip, and "unzip" the string. Split the seam, preferably with a fingernail, and remove beans. Rinse in colander under cold running water.
  • To Simmer: Place beans, water, and salt in a medium saucepan; cover. Cook over medium heat 1 hour or until tender.
  • Serving Suggestions: Lima beans may be served with Drawn Butter or Lemon-Butter Sauce. Lima beans are also often served mixed with equal parts of hot cooked rice.

FRESH LIMA BEAN GRATINS RECIPE - GRACE PARISI | FOOD & WINE



Fresh Lima Bean Gratins Recipe - Grace Parisi | Food & Wine image

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin. More Dishes with Beans

Provided by Grace Parisi

Total Time 2 hours 0 minutes

Yield 6

Number Of Ingredients 11

4 tablespoons unsalted butter, 1 tablespoon melted
3 tablespoons extra-virgin olive oil
1 pound small shallots, halved
8 thyme sprigs
Salt and freshly ground pepper
4 cups shelled lima beans (1 1/4 pounds)
1 1/2 tablespoons all-purpose flour
2 cups half-and-half
1 1/2 cups cherry tomatoes, halved
1/2 cup panko (Japanese bread crumbs)
1 tablespoon chopped flat leaf parsley

Steps:

  • Preheat the oven to 425°. In a large, deep ovenproof skillet, melt 3 tablespoons of the butter in the oil. Add the shallots and thyme, season with salt and pepper and cook over high heat for 1 minute. Cover tightly and roast for about 30 minutes, until very tender.
  • Meanwhile, in a large saucepan of salted water, cook the limas until just tender, 5 minutes. Drain and cool under running water. Spread on paper towels and pat dry.
  • Transfer the shallots and thyme to a plate; leave as much fat in the pan as possible. Lower the oven to 375°. Strip the thyme leaves from the sprigs and return to the shallots. Add the flour to the skillet and cook over moderately high heat, whisking, for 1 minute. Add the half-and-half and simmer until thickened, 5 minutes. Remove from the heat. Stir in the limas, shallots, thyme and tomatoes; season with salt and pepper. Spoon into six 1 1/2-cup ramekins and set on a baking sheet.
  • In a bowl, toss the panko and parsley with the 1 tablespoon of melted butter; sprinkle over the gratins. Bake for 30 minutes, until bubbling. Turn on the broiler and broil for 2 minutes, just until browned. Let the gratins rest for 10 minutes before serving.

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