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Categories: Quick and easy, Vegetables, Vegetarian

Lima beans with mint

Lima beans with mint
Los Angeles Times

Unlike the greens of summer -- crisp and sudden and cool to the touch -- the greens that accompany a Thanksgiving dinner are about duration. These are of a darker spectrum, the bitter greens and patient vegetables that have been ... Read more

Total time: 20 minutes | Serves 6
Note: From Betty Hallock. You may substitute 2 1/2 cups frozen limas for the fresh ones. For frozen beans, allow 1 to 2 minutes additional simmering time. Make a bouquet garni by tying together 1 bay leaf, 1 sprig thyme and 3 sprigs parsley with kitchen string.
  • 1 1/2 pounds fresh lima beans in the shell (about 2 1/2 cups small shelled beans)
  • 1 bouquet garni
  • 1 1/2 tablespoons minced shallot
  • 1 tablespoon butter
  • 1 tablespoon chopped chives
  • 3 1/2 tablespoons mint cut into chiffonade (leaves cut crosswise into thin strips)
  • 1 1/2 teaspoons grated lemon zest
  • Fine sea salt
  • Freshly ground black pepper
  • Best-quality olive oil

Step 1Shell the beans. Add the bouquet garni to about 6 cups water in a 2-quart sauce pan and bring to a boil over high heat. Reduce the heat to a strong simmer and add the lima beans. Maintain a simmer and cook the beans until just tender, about 5 to 7 minutes. Remove the beans immediately to an ice bath and drain when chilled. Reserve.

Step 2In a large skillet over medium heat, saute the minced shallot in the butter until it begins to soften, about 2 minutes. Add the lima beans to warm.

Step 3When the lima beans are warmed, add the chives, mint, lemon zest, three-fourths teaspoon salt, one-fourth teaspoon pepper and 1 1/2 teaspoons olive oil, or to taste. Serve immediately.

Each serving:
103 calories; 5 grams protein; 14 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 297 mg. sodium.
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