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.