Baby Lima Beans With Tomatoes and Sage |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Baby lima beans are a super source of fiber. In this recipe from Philadelphia chef Aliza Green, they're cooked with lots of garlic. Taken from the Quick and Healthy Low Fat Cooking cookbook. Ingredients:
1/2 head garlic |
1 tablespoon olive oil |
1 tablespoon fresh sage, minced |
1 (10 ounce) box frozen baby lima beans (partially thawed) |
3/4 cup tomato, diced |
1/4 cup water |
1/4 teaspoon ground black pepper |
Directions:
1. Separate the garlic into individual cloves; peel and slice them.
2. In a large heavy-botomed frying pan, combine the garlic, oil and sage.
3. Cook over low heat, stirring frequently, for 5 minutes, or until the garlic begins to turn golden.
4. Don't let the garlic burn or turn brown.
5. Add the beans, tomatoes and water.
6. Bring to a boil over medium heat.
7. Simmer for 20 minutes, or until thick.
8. Season with the pepper.
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