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Health Information Library Recipes Lima bean ragout with tomatoes and thyme

Lima bean ragout with tomatoes and thyme

Nutrition Facts

Serving Size About 1 cup
Calories 196

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat < 1 g
Total fat 4 g
Sodium 120 mg
Cholesterol 1 mg
Dietary fiber 7 g
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Also known as butter beans, lima beans are creamy with a mild flavor. This recipe spices them up with the addition of tomatoes and fresh thyme.

Ingredients

(Serves 8)
  • 2 pounds fresh lima beans, shelled, or 2 16-ounce packages frozen unsalted lima beans, thawed (about 8 cups total)
  • 2 tablespoons olive oil, divided
  • 1 tomato, peeled and seeded, then diced
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1 cup vegetable stock or broth
  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Directions

Fill a large saucepan 3/4 full with water and bring to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.

In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes.

Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.

Last Updated: December 19th, 2018