Lima Beans With Tomatoes And Dill Recipes

GIGANTES (GREEK LIMA BEANS)

Steps:

• Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
• Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

LIMA BEANS WITH TOMATOES AND DILL

Steps:

• Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the lima beans and tomatoes and bring to a simmer. Cook gently until the lima beans are done to your liking.
• Stir in the dill, season with salt and pepper, and serve.
• Lima beans are an essential ingredient in succotash, a Native American dish that has several interesting regional variations. Green baby limas have a delicate flavor that I find more appealing than that of dry limas, which are bland and mealy. Green lima beans are particularly good in highly seasoned tomato-based soups or stews, in sweet-and-sour dishes, and served over rice. Two other varieties are butter beans and fordhooks.
• Lima Beans with Tomatoes and Dill (this page)
• Lightly Embellished Brown Rice (page 91)
• Corn on the cob
• Bountiful tossed salad
• Calories: 130
• Total Fat: 2g
• Protein: 6g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 34mg