Serve these delicious beans with any meat or fish dish. You may refrigerate them for several days and eat later if you wish.
3 Cups Cooked Lima Beans
2 Garlic Cloves (Chopped)
5 Tablespoons Olive Oil
2/3 Cup Crushed Tomatoes
1/2 Teaspoon Oregano
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Hot Water
1 Celery Stalk (Chopped)
Freshly Grated Parmesan Cheese
Before starting this recipe, cook beans in unsalted water for at least an hour. It would be best to do this well in advance or even the day before.
Drain beans well. In medium-size saucepan, sauté garlic in olive oil over a medium-high heat for 2 minutes.
Add tomatoes, oregano, red pepper flakes, kosher salt, and pepper. Turn heat down to medium-low and cook 5 minutes. Stir often.
Add hot water. Turn heat to medium-high and bring to a boil.
Add lima beans and celery. Stir well and let boil gently for 2 minutes.
Cover and gently boil for 30 minutes until beans are tender. Make sure not to overcook.
Transfer to serving bowl and sprinkle with grated Parmesan cheese.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved