healthy eating

Giant lima beans with red pepper and garlic

ranchogordo-2414After my last post on bean preparation, I thought I owed you something a little lighter and more fun. Keeping with the bean theme, I am sharing one of my most basic and favorite bean recipes. We love giant lima beans around our house. Also known as Gigante beans in some circles, they are a creamy and delicious bean that tastes close to a fresh bean when cooked. I always buy mine from Rancho Gordo and usually buy 6 bags at a time because we love them so much.

Cooking them couldn’t be simpler. I soak mine for at least 24-hours in filtered water. Then I rinse them, return them to a cooking pot, cover with an inch of water, bring to a boil, and simmer for 1 to 1.5 hours. Taste them throughout to determine when they are done to your liking.

Next, the recipe.

Giant Lima Beans with garlic and red pepper

1 lb dried giant lima beans, cooked per above
2 tablespoons olive oil
2 tablespoons butter
1 small to medium yellow onion, chopped
2 to 3 roasted red peppers, chopped
3 cloves garlic, sliced
salt & pepper to taste
1/4 cup grated parmesan

Heat the olive oil and butter in a cast iron skillet over medium heat. Add the onion and sauté about 10-15 minutes until it just starts to caramelize. Add the red pepper and garlic and sauté for another 3 minutes or so. Add the lima beans, salt, and pepper and sauté for another 5 minutes. Serve drizzled with olive oil and a generous amount of parmesan cheese.

We enjoy these for a light dinner with a piece of homemade rye sourdough or over angel hair pasta for something a little heartier.