Lemon-Garlic Lima Beans

Name: Lemon-Garlic Lima Beans
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings.
Cuisine: Europe, Greek
Ingredients: 1 pound dried lima beans; 2 bay leaves; 3 tablespoons extra virgin olive oil, divided; 1 medium onion, chopped; 4 garlic cloves, thinly sliced; 1/4 cup chopped fresh parsley; 2 tablespoons lemon juice; 1 tablespoon chopped fresh oregano; 2 teaspoons grated lemon zest; 1/2 teaspoon salt; 1/4 teaspoon pepper; Additional chopped fresh parsley

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Test Kitchen Approved

Total Time

Prep: 15 min. + soaking Cook: 1-1/4 hours

Makes

6 servings

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California

Lemon-Garlic Lima Beans Recipe photo by Taste of Home

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Ingredients

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

Directions

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain.
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Test Kitchen tips

Eat these as a warm salad, or pulse them in a food processor for a hummus-style dip.

Electric Pressure Cooker Option: Rinse and sort beans; place in a large bowl. Add 2 quarts water and 1 tablespoon salt; stir to combine. Soak, covered, at room temperature overnight. Drain and rinse beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker. Add enough water to cover and 1 teaspoon canola oil. Lock lid in place; make sure vent is closed. Select manual; adjust pressure to low, and set time to 8 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, and then quick-release remaining pressure according to manufacturer's directions. Drain and proceed as directed.

Nutrition Facts

1/2 cup: 326 calories, 8g fat (1g saturated fat), 0 cholesterol, 209mg sodium, 51g carbohydrate (7g sugars, 16g fiber), 16g protein.

Lemon-Garlic Lima Beans

Total Time

Makes

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Ingredients

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