| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
Instructions
- Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
- Photograph By Antonis Achilleos
Reviews
I thought that this dish lacked flavor, but was going somewhere good. I would have added lemon, a bit more pepper, a much sharper parmesean than I had available, and I would have used less olive oil to start.
I did not have any white wine vinegar so I just served them without it. Still fabulous!!!!
Fast and fableous.
HUGE mistake when making this!!!
I accidentally used a bag of edamame instead of lima beans.
It was very good. I added the lemon as sugested.
Next time I made it correctly with limas and is was great.
I accidentally used a bag of edamame instead of lima beans.
It was very good. I added the lemon as sugested.
Next time I made it correctly with limas and is was great.
I am not much of a lima bean fan but this recipe made them flavorful and delicious. I will definitely make this again.
Why does this recipe not list the quantities? Am I missing something?
I used fresh lima beans, which I blanched and shocked before sauteing.
This recipe makes ordinary lima beans elegant. I made a large batch and took it to a church potluck yesterday. I added some grated lemon peel and a small amount of lemon juice because I like the fresh taste this touch offered. This was really good, and so easy and quick.