Lima Beans: Maybe they aren’t so bad after all.
A fiber all-star, Lima beans, are rich in folate and magnesium. They can help replenish iron stores in the body and are a good source of the trace mineral manganese which assists in antioxidant defense. Sure they are good for me but the taste, bleh!
I have never been a fan of this legume. So, this week I challenged myself: Create a recipe where Lima beans taste good. And, well, I did!
- 1 lb. orecchiette pasta
- 2 cups frozen Lima beans (thawed)
- 2 slices bacon, chopped
- 1/2 cup extra virgin olive oil
- 1/2 small onion, diced
- 3 garlic cloves, sliced
- 1 tablespoon crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- salt & pepper to taste
- Parmesan cheese (optional)
- Get water boiling in a large pot for the pasta. Once water boils, add salt and the pasta. Cook until al dente.
- Heat a large saute pan over medium/high heat.
- Add the bacon pieces and crisp them up.
- Add 1/4 cup olive oil, onions and garlic. Saute until the onion becomes translucent and garlic lightly browned. Season with salt & pepper to taste.
- Toss in the red pepper flakes and add the Lima beans. Saute for about 5 minutes. You want the beans to retain some firmness.
- Add the cooked pasta, pour in the remaining olive oil, and toss in the parsley.
- Mix everything around to make sure all the ingredients are distributed evenly.
- Serve it up topped with a little grated Parmesan cheese.
- Feel free to eliminate the bacon.
- Some fresh lemon zest would add a delightful fresh pop to this dish as well.
What veggie do you want to revisit?