Lima Beans with Pancetta & Olive Oil
By ltrodrigu
Adapted from WSJ recipe for Fava Beans Braised with Pancetta and Olive Oil
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely diced pancetta or prosciutto
- 1/4 cup diced white onion
- 1 small garlic clove, minced
- 3-4 pounds frozen thawed lima beans
- 1 cup unsalted chicken stock or water
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon minced fresh mint leaves
- Rustic country bread, for serving
Details
Servings 6
Adapted from online.wsj.com
Preparation
Step 1
In a saucepan set over low heat, cook oil and pancetta until fat starts to render out of pancetta, about 5 minutes. Add onions and garlic and cook, stirring, until onions soften, about 10 minutes. Add beans and stir to coat. Add stock, bring to a simmer and add salt and pepper to taste. Increase heat to medium and cook until beans are tender, 5-10 minutes or according to package directions.
2. Stir in herbs. Pour beans and liquid into a serving dish. Serve immediately, with slices of rustic bread.
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