all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Friday, September 14, 2012

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

Ingredients:

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

Method:

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.
Serve, and…


ENJOY!!!




Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 



14 comments:

Lyndsey Chapin said...

There aren't many things that I dislike, with that said pears and lima beans are two of them. Shrimp and blueberries are two more! However...I used to not like brussels sprouts until I oven roasted them with olive oil and balsamic vinegar with walnuts and parmesan! :D I just might have to try them this way!

David said...

Pam, I personally love lima beans...preferably with a bit of butter and a little salt and pepper. However, my better half doesn't like them so I rarely have them unless we're out eating somewhere. Take Care, Big Daddy Dave

Linda www.mykindofcooking.com said...

I seldom cook Lima beans. But any recipe with a cream sauce is worthy of a try.

From the Kitchen said...

I like lima beans. Usually I just prepare them simply: butter, salt and pepper. I like them in succotash as well. I'll be doing your recipe because I think it sounds delicious!!

Best,
Bonnie

StephenC said...

My best friend in the blogosphere doesn't like limas. I've tried guilt, persuasion, a recipe. Nada. Oh well, yours truly has enjoyed them for 60 or more years.

William Stoneman said...
This comment has been removed by the author.
William Stoneman said...

We love limas!! I have even put them in the food processor and made a lima purée. The cream sauce sounds excellent. Thanks.

Food, Fun and Life in the Charente said...

I love beans so will give this a try Thanks. Have a great weekend and keep well Diane

Pegasuslegend said...

here is a new one for me got my curiousity for sure sounds wonderful!

Gloria said...

Pam this sounds and look really nice!!

Big Dude said...

I know I'm in a minority of folks who like both brussel sprouts and limas. I've never had them creamed but know I'd love this dish.

Dining Alone said...

I just remember picking the lima beans out of canned veggie soup when I was a kid, I don't think I have even tried them since then. maybe I should give this a whirl. Have a wonderful weekend.

Pam said...

Thanks to all of you for your comment! I'm glad there are other lima bean lovers out there!

Cathy at Wives with Knives said...

I admit that I'm one who hasn't shown proper respect. As much as we enjoy beans the lima is one I never cook. Don't remember my mom ever preparing them either. Your recipe looks delicious, Pam.