![]() ![]() We also love adding kale or spinach for a pop of color! (You can also swap chopped large tomatoes for the cherry tomatoes if you want.) Stir in some diced sweet potato, sliced mushrooms, or shaved brussels sprouts for a fall-inspired take. Add sweet corn, diced zucchini, diced eggplant, bell peppers, or some green beans for a summery spin on this dish. (You can also add some fresh pesto à la our pesto butter beans!) We used a 50/50 mix of parsley and basil here, but it's good with chives, rosemary, and sage as well. Pro tip: For a next-level sauce, swap the veggie stock in this recipe for some homemade parmesan broth. Top this dish with some shaved parmesan, or let a parmesan rind simmer with the beans and stock while they cook. This recipe is so forgiving, and the measurements here don't need to be exact - feel free to eyeball things! After a few run-throughs, you'll be able to do the whole thing from memory (and adjust it on the fly!) Some of our favorite swaps and additions: Don't forget to taste and add salt and pepper (or more lemon juice) as needed! When you're ready to serve, stir in a splash of lemon juice and a big handful of chopped fresh herbs (we used basil and parsley here). Bring everything to a low simmer and let it cook anywhere from 5-30 minutes until you're ready to eat! Use veggie stock here to keep things vegan/vegetarian, or use chicken broth, parmesan broth (our favorite!) or turkey stock. Cut the cherry tomatoes in half if you have time (it helps them cook down a bit faster so they get nice and saucy) but if you're in a rush, you can skip that step and throw them in whole. Throw in any hearty veggies you have on hand along with a can of drained butter beans. Start by sautéing minced garlic and shallot in a bit of olive oil with some salt, pepper, and red pepper flakes. This butter bean recipe boils down to a few major components: PS - For another quick dinner idea, try our Pizza Baked Butter Beans → What you'll need ![]() We're using fresh tomatoes and herbs today, but you can swap in plenty of freezer or pantry staples if you haven't gotten to the store lately (keep reading for some of our favorite riffs on this base recipe!) Grab some canned butter beans to keep things easy (although you can certainly cook your own beans if you want to!) It's ultra simple and infinitely customizable. This recipe is the perfect balance of stick-to-your-bones comfort food and light, veggie-forward flavor. But this easy, brothy butter bean dish has quickly become one of my most-reached-for weeknight staples. I suggest you check on them after about 30 minutes to see if they need more time according to your liking.When you test recipes for a living, it's hard for anything new to break into the regular dinner rotation. For a side dish, you might want them a little less cooked, with a little less crunch. Which makes them good for snacking or throwing on top of salads or rice bowls. ![]() I like mine on the crispy and crunchy side. You really can't go wrong.Ī word of caution here - you can roast these as long as you want to. Leftovers make a great snack to pack for work or added to a salad as a source of protein. Or serve them over mashed white or sweet potatoes, with rice or just as a side to a fish dish. Hot out of the oven the make the best toppers for fresh spinach or other dark green salads. I'm telling you, get a bag of frozen limas and throw those babies in the oven. I think lima beans get a bad rap because they are usually served boiled or out of can. The best thing to do with them - IMO - is roast them. And they are relatively low in fat and calories too - so I think they are definitely worth adding to your diet. Lima's are full of protein, fibre and a good source of folate, iron, manganese and magnesium. swoon.įew people in my family understand my love for lima beans.įrozen limas are the best invention ever. Roasted, crispy beans with roasted, creamy garlic. I've edited and added some pictures but the recipe remains the same. The house just smells so good (and garlicky) when these babies are baking in the oven.Īnd here's some useless piece of info for you - the first time this post went live was January 2010!. I'm bringing this post forward from the archives because it is still one of my favourite winter recipes. An easy high-protein vegetarian side dish. Creamy and crispy, oven roasted lima beans with rich roasted garlic. ![]()
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