Sautéed Lima Beans

Spadellata di Favette

Cooking With Nick Stellino
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Ingredients:

4 Tablespoons Olive Oil
4 cloves of Garlic, thickly sliced
¼ teaspoon Red Pepper Flakes
3 Tablespoons chopped fresh Parsley leaves
2 teaspoons finely chopped Rosemary
1 cup diced White Onion, about ½ large onion
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2 10 ounce packages of frozen Lima Beans
3 Tablespoons fresh Lemon Juice
1 cup Chicken Stock
1 Tablespoon chopped fresh Parsley leaves, for garnish

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Serves 6
Printable Version
In a wide, deep sauté pan, heat the olive oil over medium high heat. Add the garlic, red pepper flakes, parsley, rosemary and onion. Cook until the onion starts to soften, about 5 minutes.
Add the beans and cook for a few minutes, stirring well, about 2 minutes. Season with salt and pepper.
Add the lemon juice and stock, stirring well. Bring to a boil, lower heat and simmer covered until beans are done, about 9 - 10 minutes. Taste for salt. Add more to taste.
There will be some sauce or cooking liquid in the pan. Spoon this flavorful liquid over the beans. Sprinkle with additional chopped fresh Parsley. Serve.
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