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Dinner Tonight! | The Lighter Side

The Naked Lima

August 02, 2000|DONNA DEANE

If you haven't tried fresh lima beans, you're in for a treat. They're sweet and tender, much like peas straight from the pod, and so flavorful they don't need a rich sauce.

Just stew them lightly and stir in a bit of frisee at the last minute. It takes a little time to shell the beans, but it's worth it.

Check your local farmers market for fresh limas. Be sure to look for bright green plump pods. Fresh limas can be refrigerated in a plastic bag and stored for about one week.

Sauteed Fresh Lima Beans

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes

You can substitute arugula for the frisee.

1 clove garlic, minced

1/4 cup minced onion

1 teaspoon butter

1 teaspoon olive oil

2 pounds fresh lima beans, shelled

1/3 cup chicken broth

Salt

Freshly ground pepper

1 tablespoon chopped parsley

1 cup frisee, torn into bite-size pieces

* Saute garlic and onion in butter and oil in medium skillet over medium heat. Stir in limas and saute about 1 minute, stirring. Add chicken broth. Bring to boil, then reduce heat to simmer. Cover and steam until limas are tender, about 10 minutes. Add salt and pepper to taste. Stir in parsley. Stir in frissee and cook and stir 1 minute more.

3 servings. Each serving: 550 calories; 227 mg sodium; 4 mg cholesterol; 4 grams fat; 98 grams carbohydrates; 34 grams protein; 5.57 gram fiber.

*

Plate and placemat from Pier 1 Imports stores.

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