Prep 5 mins
Cook 20 mins
I actually really like Lima Beans. But, I realize I'm probably in the minority. Salt, pepper and butter is all I need, but this is a great recipe for them. I try to get a few of my "picky" friends to try new vegetables now and then, and this is one of them they really liked. Just a few ingredients takes ordinary frozen vegetables and makes them a great side dish. NOTE: Some think that butter beans are the same as lima beans - and they are - well similar. Both are lima beans, but they are 2 separate varieties. The baby lima beans are the small green ones; whereas butter beans are actually Fordhook, and they are larger and buttery in color (hence the name butter beans), and they do have a stronger flavor. You can buy both frozen, canned, and dried; but difficult to find fresh. For this dish I use frozen. It makes it a quick easy dish.
- 453.59 g bag frozen baby lima beans, thawed (the small green ones)
- 4-5 slice bacon, diced (I prefer a smoky flavor)
- 1 medium onion, diced
- 9.85 ml minced garlic (you can use more or less, according to taste)
- 78.07 ml chicken broth
- 0.25 ml red pepper flakes (more or less depending on taste)
- 4.92 ml butter (you can add more if you like)
- Bacon -- In a medium sauce pan, add the bacon and begin to saute on medium heat - don't try to rush it. After the bacon begins to crisp up, drain any excess drippings from the pan. I leave just enough drippings in the pan (1/2 teaspoon), to coat the onion and garlic.
- Onion and Garlic -- Add the onion, garlic, and red pepper flakes to the pan with the bacon and saute for 2-3 minutes.
- Beans -- Finish it up. Add the broth, beans and butter and simmer uncovered (medium heat) for 5 minutes or less until the beans are warm and the broth is reduced. Season with salt and pepper.
- Serve and enjoy!
This turned out so well. I can see myself preparing this for years to come.
Used venison bacon, DH loved it. Thanks for the great dish.