Serve this as a side dish in shallow bowls, or over rice as a main dish.

　　

Ingredients

6 servings

　　1 tablespoon light olive oil

　　1 large onion, quartered and sliced

　　One 16-ounce bag frozen baby lima beans, thawed

　　One 28-ounce can low-sodium stewed tomatoes, chopped, with liquid

　　1/4 cup chopped fresh dill, or to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the lima beans and tomatoes and bring to a simmer. Cook gently until the lima beans are done to your liking.

　　

Step 2

Stir in the dill, season with salt and pepper, and serve.

　　

lima beans

Step 3

Lima beans are an essential ingredient in succotash, a Native American dish that has several interesting regional variations. Green baby limas have a delicate flavor that I find more appealing than that of dry limas, which are bland and mealy. Green lima beans are particularly good in highly seasoned tomato-based soups or stews, in sweet-and-sour dishes, and served over rice. Two other varieties are butter beans and fordhooks.

　　

Menu

Step 4

Lima Beans with Tomatoes and Dill (this page)

　　

Step 5

Lightly Embellished Brown Rice (page 91)

　　

Step 6

Corn on the cob

　　

Step 7

Bountiful tossed salad

　　

nutrition information

Step 8

Calories: 130

　　

Step 9

Total Fat: 2g

　　

Step 10

Protein: 6g

　　

Step 11

Carbohydrate: 21g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 34mg

　　The Vegetarian 5-Ingredient Gourmet