Dietician's Tip: Lima beans are an excellent source of plant protein and are also high in fiber.
- 2 pounds fresh lima beans, shelled, or 2 16-ounce packages frozen unsalted lima beans, thawed (about 8 cups total)
- 2 tablespoons olive oil, divided
- 1 tomato, peeled and seeded, then diced
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt
- 1 cup vegetable stock or broth
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
Fill a large saucepan 3/4 full with water and bring to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.
Nutritional analysis per serving
Serving size: About 1 cup
- Calories 196
- Cholesterol 1 mg
- Monounsaturated fat 3 g
- Saturated fat < 1 g
- Sodium 120 mg
- Total carbohydrate 31 g
- Dietary fiber 7 g
- Protein 9 g
- Serving size About 1 cup
- Total fat 4 g