Skillet-Roasted Lima Beans with Italian Herbs

By Dolphl1970

Lima beans have been cultivated in Lima, Peru since about 5000 BC — hence the name. Lima beans can be found fresh, frozen, and dried. Fordhooks (also called butter beans) and baby limas are the two most common varieties. Frozen limas work best in this simple dish. This is an unusual recipe because the legumes are herb roasted, which really enhances the delicate bean flavor. It also crisps the surface of the bean, which steams the inside, making the texture more fluffy than boiling.

Ingredients

• 1 pound frozen lima beans
• 2 teaspoons olive oil
• 2 large garlic cloves, minced (about 1 teaspoon)
• 1/4 cup pitted, chopped green olives
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/4 teaspoon freshly ground pepper
• 3/4 cup canned diced roasted red peppers, well drained

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400°F. Cook lima beans in enough boiling salted water to cover them until firm-tender, 6 to 8 minutes. Drain beans well, and dry them on paper towels. Place lima beans in a medium mixing bowl. Add olive oil, garlic, olives, basil, oregano, sage, and pepper. Toss well.

Place bean mixture in single layer in a baking pan, spreading thinly and evenly. Roast until beans are softened and golden brown, 10 to 15 minutes, stirring occasionally. Remove from the baking pan and place in a medium serving bowl. Mix in roasted red peppers.