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Baby Lima Beans With Herbs

Thrifty.Chef's picture
Ingredients
  Bacon slices 2 , cut into 1 inch strips
  Yellow onion 1 Medium, peeled and sliced
  Carrots 2 Medium, peeled and thinly sliced
  Ground nutmeg 1⁄8 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crumbled
  Fennel seeds/Anise seeds 1⁄4 Teaspoon
  Fresh baby lima beans/1 package,10 ounces frozen lima beans 1 1⁄2 Pound, shelled to make 1 1/2 cups
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Minced parsley 2 Tablespoon
  Water 1 1⁄4 Cup (20 tbs)
Directions

1. Cook the bacon in a heavy 2-quart saucepan over moderately high heat until crisp—about 5 minutes. Remove the bacon, drain on paper toweling, and reserve.
2. Place the onion, carrots, nutmeg, and thyme, and the fennel seeds if used, in
the saucepan with the bacon drippings. Cook, uncovered, over moderate heat until the onion starts to color—about 8 to 10 minutes.
3. Add the lima beans (breaking up the block if you are using frozen limas), the salt and pepper, 1 tablespoon of the parsley, and the water.
4. Bring to a simmer, cover, turn the heat to low, and cook, for 15 minutes. Uncover and cook another 5 minutes. Before serving, sprinkle with the remaining tablespoon of parsley and crumble the reserved bacon over the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Sprinkling
Ingredient: 
Bean
Interest: 
Healthy

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