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Simple Creamed Lima Beans Cooking Recipes

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

  1. 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.

  2. Meanwhile, in a small saucepan, simmer the cream over medium heat until it reduces by half, 5 to 10 minutes. Drain.

  3. 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.

 

More about Cooking with Lima  Bean Recipes


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