Danish Lima Beans

"I use frozen baby limas. They have a light bleu cheese flavor with a crunchy topping."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
photo by januarybride photo by januarybride
photo by Bergy photo by Bergy
Ready In:
25mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Cook beans according to package directions, but don't add the salt.
  • When beans are tender, drain.
  • In small saucepan, heat milk and blue cheese, stirring until cheese is melted.
  • Add beans and keep warm.
  • Melt butter in small skillet; add bread crumbs and stir over medium heat until bread crumbs are golden brown.
  • Sprinkle bread crumbs over beans and serve immediately.

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Reviews

  1. I have had this recipe in my "TO DO" pile for ages and finally made it. I am sorry I waited so long, Delicious. The Blue cheese compliments the lima beans. I was a bit skimpy with the buttered crumbs (I cut back from the recipe ) Next time I will listen to you! Thanks Miss Annie for a great Lima Bean recipe
     
  2. Fantastic. Skipped the breadcrumbs (dietary reasons) but added the chives as recommended by another chef. Love the sauce and it was so simple!
     
  3. This was very tasty but I felt needed something more--I added some cracked pepper and some fresh chives which considerably brightened the dish.
     
  4. Lima beans are extremely hard to come by in South Africa, so when my parents came out to visit in the US just recently I had to make this for my father. It gave me the greatest pleasure to watch him tuck in heartily and when he had eaten his fill he claimed the left overs as his own! My parents left for home armed with your recipe and a good supply of canned lima beans! Thank you for posting this remarkable dish.
     
  5. I used frozen lima beans and wish I had used the canned ones. They never got quite as soft as I thought they should, if I had used canned wouldn't have had to worry about that. Even so, the taste was marvelous!!, the sauce was thinner than I thought it would be, but it didn't matter. The crumb top turned a wonderfull golden brown and I added some crumbled left over blue cheese in with them, mmmmmmmm good recipe and I will certainly make them again but next time will use canned lima beans. Thanks for sharing a very tasty keeper!
     
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Tweaks

  1. Well, Lima beans and blue cheese are two of Karls' favourite things - mine too. Therefore we enjoyed this dish, although we found the sauce to be quite thin, and the toasted crumbs, while they got soggy, did not really thicken it. Maybe we should have used cream instead of milk? I also found that it took up an awful lot of stove space and pots - three!
     

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