By Mayo Clinic Staff

Dietitian's tip:

Also known as butter beans, fresh lima beans are creamy with a mild flavor. Keep an eye out for them at your farmers market. Fresh fava (broad) beans are a good substitute in this flavorful side dish.

Number of servings

Serves 6
  1. Healthy carb
  2. High Fiber

Ingredients

  1. 4 pounds fresh lima beans, shelled, or 2 packages frozen lima beans, thawed
  2. 2 tablespoons olive oil
  3. 1 tomato, peeled and seeded, then diced
  4. 1/2 yellow onion, chopped
  5. 3 cloves garlic, minced
  6. 1 bay leaf
  7. 1 1/2 teaspoons chopped fresh thyme
  8. 1/4 teaspoon salt
  9. 1 cup vegetable stock or broth
  10. 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Directions

Bring a large saucepan 3/4 full of water 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 1/2 cup

  • Total carbohydrate 26 g
  • Dietary fiber 6 g
  • Sodium 157 mg
  • Saturated fat < 1 g
  • Total fat 5 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 7 g
  • Monounsaturated fat 4 g
  • Calories 177
  • Added sugars 0 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

Oct. 20, 2012