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Baby Lima Beans Cherry Tomatoes And Pears

Natural.Foodie's picture
Ingredients
  Cherry tomatoes 1 1⁄2 Cup (24 tbs)
  Frozen baby lima beans 10 Ounce, thawed (1 package)
  Lemon 1
  Firm ripe pears 1 , peeled, quartered and cored (preferably Anjou or Bosc variety)
  Unsalted butter 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) In a small pot of boiling water, dip the cherry tomatoes to blanch for 1 minute.
2) Remove the tomatoes and immediately plunge the tomatoes into a bowl of cold water until the skins split.
3) Peel off the skin and discard. In a small bowl, place the tomatoes.
4) In a vegetable steamer, steam the lima beans for 12 to 15 minutes, until tender.
5) In another small bowl, squeeze the lemon juice.
6) With a grater with large holes, shred the pear into the lemon juice. Toss the pear shreds in lemon juice to coat.

MAKING
7) In a medium nonreactive saucepan, add butter and melt over moderate heat.
8) Add the pear and any juices into the hot butter.
9) Increase heat to moderately high and cook for a minute by stirring constantly, until the pear is tender and the liquid is slightly reduced.
10) Drain the tomatoes and discard the accumulated juice in the bowl.
11) Add tomatoes to the pears to toss over moderate heat for 1 minute.
12) Place lima beans, salt and pepper in the tomatoes.
13) Cook by continuous tossing for 1 minute to heat up.

SERVING
14) Transfer in a serving platter and serve at once, by garnishing with grated parmesan cheese, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
4

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