| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons canola oil
- 1 onion, finely diced
- 4 cups fresh shelled lima beans or two 10-ounce packages frozen lima beans
- 1 1/4 teaspoons sugar
- Salt and red pepper flakes
Instructions
- Bring about 3 1/2 cups water to a boil in a small saucepan.
- Heat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 170 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 303 mg |
Reviews
This recipe was amazing!! I substituted shallots for the onion because that is what I had on hand. I’m making these again today!!
These were terrific! Substituted chicken broth for the first cup of water, and the minced i
onions didn’t brown, but sort of dissolved— excellent! Also didn’t take as long to
cook as directed and why on earth would you smash these lovely beans?!
onions didn’t brown, but sort of dissolved— excellent! Also didn’t take as long to
cook as directed and why on earth would you smash these lovely beans?!
Absolutely delicious!
I prepared the Lima beans because my husband loves them and me not so much. This recipe was a winner for both of us.