If you are like me, you grew up cringing every time you saw lima beans – those yucky, mushy, stinky lima beans. Never would I eat them, no way, no how. I’d rather lock myself in the bathroom!
When I moved to Delaware, where they grow lima beans, people would actually look forward to the harvest and pay a premium for fresh pole limas. What?! Were these people crazy? It took me about 15 years of living here before I would try cooked fresh limas. Once I did, I wondered what took me so long!
Still, I think the preparation is the key, these are fresh beans, so I don’t boil them, I don’t turn them to mush. I bake them, with tomatoes and olive oil and seasoning. Very simple, but very rich in flavor.
I grew my own limas last year, that was a lot of fun, but the harvest was a lot of work. I tried again this year, but the beans never germinated. So I had to buy beans. I bought about a half gallon basket, which yielded about a pound of beans, maybe a bit more.
I made them as a side dish to my cornflake crumb chicken tenders (look for the recipe for that in a few days). So it was kind of a retro-themed dinner – my modern version of a 1950’s lima bean and chicken cutlet dinner.
‘Never Say Never Again’ Lima Beans
1 lb fresh lima beans, shelled
1 16-ounce can fire-roasted tomatoes (you can make it with regular diced tomatoes, but the fire-roasted make it even better)
A generous 1/4 cup extra virgin olive oil
4 cloves garlic, chopped
sea salt to taste
Preheat oven 375F.
Spread the lima beans in a 9 x 13 baking dish.
Add the tomatoes, oil, garlic, and salt. Stir to mix.
Bake, uncovered, for 40 minutes, stirring occasionally. Remove from the oven, and enjoy!
Serves 4 as a side dish.