“My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They’ve become the Brooks family tradition,” says Trisha.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 4 pounds baby lima beans, fresh in the shell, or two 10-ounce packages, frozen
- 1 teaspoon salt
- 4 tablespoons salted butter
- 1/2 teaspoon coarse ground pepper
Instructions
- Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
- Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 308 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 11 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 15 mg |
| Sodium | 355 mg |