Lima Beans With Swiss Cheese And Almonds Recipes

LIMA BEAN CASSEROLE

Steps:

• In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.

NOT-YOUR-GRANDMOTHER'S SAUTEED GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Bring a large pot of salted water to a boil and prepare an ice bath. For the ice bath, use a lot of ice, add 1 teaspoon or so of kosher salt (which will make it a bit colder) and put a colander inside the bowl so that the ice stays separate from the beans and it's easy to drain the beans as soon as they are well chilled.
• Add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Ladle out 2 tablespoons (30 ml) of the water, then transfer the green beans to the ice bath using a wire mesh spider or tongs. Allow to chill completely, then lift the colander out of the ice bath, and dry the green beans thoroughly with kitchen towels or paper towels. This can be done ahead of time.
• In a medium skillet, heat the butter and almonds over medium heat and cook, stirring frequently, until the almonds are deeply browned and nutty, 2 to 4 minutes. Add the garlic and shallot and cook, stirring often, until lightly browned, about 2 minutes longer. Add the lemon juice, along with 1 to 2 tablespoons (15 to 30 ml) of the cooking water. Increase the heat to high and stir and shake the pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it's still watery, continue to simmer and shake. If it looks greasy, add another 1 tablespoon (15 ml) of water. When the sauce is ready, remove from the heat.
• Add the green beans to the pan with the sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Season to taste with Maldon salt and pepper. Garnish with the lemon zest and serve immediately.

LIMA BEANS WITH SWISS CHEESE AND ALMONDS

Steps:

• Cook beans in boiling water until tender; Drain and set aside. Slice mushrooms and mince onions. Saute in 1/4 cup butter until lightly browned. Warm milk. Add 1/4 cup butter to mushroom/onion mixture. Melt and add flour. Cook for 3-4 minutes. Gradually add warm milk. Stir until sauce develops and thickens. Mix in lima beans and 1 1/2 cup cheese. Pour mixture into 2 quart casserole. Sprinkle top with almonds and remaining cheese. Bake at 350 for 30 minutes.

CREAMED LIMA BEANS

Steps:

• Cook lima beans according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Total amount of milk depends on how thick you prefer the sauce to be.
• Stir in sugar, salt and pepper.
• Add cooked, drained lima beans.

LIMA BEANS WITH CHEESE

Steps:

• Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain.
• Or, cook frozen beans as directed on the label;drain.
• Mix beans with remaining ingredients.
• Put in 1-quart casserole and bake in preheated moderate oven (350°F) for 15 minutes, or until thoroughly heated.
• Makes 4 servings.