Lima beans are a natural with meat loaf and smashed potatoes---and these are no exception. Kicked up, just like my favorite N'awlins chef would do it (!).
Serves: 4
Prep.Time: 20 minutes
1 package frozen Baby Lima Beans (10 oz.)
2 tablespoons Olive Oil
2 medium ribs Celery, with leaves -- finely chopped
1 small Red Onions -- finely chopped
1 large Garlic Clove -- minced
1 tablespoon White Wine Vinegar
2 teaspoons minced Fresh Parsley or 1/2 teaspoon dried Parsley
1/4 teaspoon Salt
1/8 teaspoon Coarse-ground black pepper
In a small saucepan, prepare lima beans according to package directions; drain and set aside. In a non-stick skillet, heat olive oil over medium heat. Add celery, onion and garlic; cook about 10 minutes or until tender, stirring occasionally. Add cooked lima beans together with remaining ingredients; heat through and serve.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved