Lima bean ragout with tomatoes and thyme - Mayo Clinic

By Unblond1

Also known as butter beans, fresh limas are creamy with a mild flavor. Keep an eye out for them at your farmers market. Fresh fava (broad) beans are a good substitute in this flavorful side dish.

Ingredients

• 4 pounds fresh lima beans, shelled, or 2 packages frozen lima beans, thawed
• 2 tablespoons olive oil
• 1 tomato, peeled and seeded, then diced
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt
• 1 cup vegetable stock or broth
• 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Details

Servings 6
Adapted from mayoclinic.com

Preparation

Step 1

Bring a large saucepan 3/4 full of water to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.

In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt and saute until the vegetables soften, about 5 minutes.

Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.
Nutritional Analysis
(per serving)
Calories 160 Monounsaturated fat 3 g
Protein 6 g Cholesterol 0 mg
Carbohydrate 23 g Sodium 261 mg
Total fat 5 g Fiber 6 g
Saturated fat < 1 g