Creamed Lima Beans
There is only a short time in early July when really food fresh limas
are in the market. Take advantage of the season and prepare them often.
I like this simple dish as an alternative to fresh succotash, and serve
it with grilled fish, such as orange roughy or red snapper, or even
bluefish. If you like, it can be substituted for French flageolet beans
as an accompaniment to rare roast lamb.
Makes 6 servings
4 pounds fresh limas in the pod, shelled (3 to 3
1/2 cups shelled fresh
limas)
1 cup heavy cream
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Place the beans in a large kettle. Add water to cover the beans by 2
inches and simmer over low heat until the beans are tender, about 20
minutes. Drain.
Meanwhile, in a small saucepan, simmer the cream over medium heat until
it reduces by half, 5 to 10 minutes. Drain.
Stir the reduced cream into the cooked beans and cook, stirring, over
low heat until very hot. Season with salt and pepper to taste and stir
in the parsley. Serve very hot.
Variation:
This can be garnished with 3 or 4 slices
of bacon, fried until crisp, drained on paper towels, and
crumbled
(Green Beans and Bacon). Or sprinkle the beans with 2 green onions
(scallions). White and 2 inches of dark green only, sliced.
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