Creamy Lima Beans Deserve Some Respect ~
Lima beans just don’t get the respect they deserve! They have been demonized as a bland legume ~ the butt of many a joke. And, I am here to extol their virtues…
I think they’re delicious, even with just a little salt and pepper, nothing more. When cooked, lima beans are soft and mild with a creamy texture on the inside. They have an earthy-like nutty flavor. Plus, they’re healthy for us, containing fiber, protein and many minerals. Perhaps, the folks who dislike them have only experienced the canned, mushy lima beans, found on grocery shelves?
Should you be a lima bean non-believer, hopefully this recipe with will change your mind! The sour cream adds a little tang, the pimento adds color, and if you want to save some calories, substitute low-fat sour cream.
As a fan of the late Nora Ephron, you may remember in her semi-autobiographical novel, “Heartburn,” her bizarre recipe for lima beans and pears. As much as I love lima beans, I would never, ever try that dish, as I loathe pears…
Lima Beans in Cream Sauce
3 cups fresh or frozen lima beans
¼ cup onions, chopped
2 tablespoons pimentos
3 tablespoons butter
½ cup sour cream
Salt, to taste
½ teaspoon seasoned pepper
Parsley, for garnish
In a large saucepan, bring water too a boil.
Add lima beans and cook, covered for about 12-15 minutes, until tender. drain well.
Meanwhile, sauté onions and pimentos until tender.
Add seasonings and sour cream.
Warm thoroughly on low heat.
Garnish with parsley, if desired.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!