Lima Beans with Tomatoes and Sage
- Vegetable recipes
- Vegan
- Peanut free
- Vegetarian
We like the giant dried lima beans for this saucy vegetable side dish, which can be served as a vegetarian main dish with an accompanying whole grain.
Ingredients
- 2 cups (500 mL) dried lima beans
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, sliced
- 6 cloves garlic, sliced
- 2 tbsp (30 mL) finely chopped fresh parsley
- 4 tsp (20 mL) finely chopped fresh sage
- 1-1/4 tsp (6 mL) salt
- 1/2 tsp (2 mL) pepper
- 1-1/2 lbs (750 g) tomato (about 4), peeled, seeded and diced
Preparation
Soak beans in 6 cups (1.5 L) cold water overnight; drain. Add beans to large pot of boiling salted water; reduce heat and simmer until beans are tender, about 40 minutes. Drain and set aside. (Make-ahead: Let cool; cover and refrigerate for up to 1 day.)
In saucepan, heat oil over medium heat; fry onion, garlic, half of the parsley, sage, salt and pepper until onion is just beginning to turn golden, about 5 minutes. Add ½ cup (125 mL) water, tomatoes and beans; simmer until tomatoes break down, about 10 minutes. Sprinkle with remaining parsley.
In saucepan, heat oil over medium heat; fry onion, garlic, half of the parsley, sage, salt and pepper until onion is just beginning to turn golden, about 5 minutes. Add ½ cup (125 mL) water, tomatoes and beans; simmer until tomatoes break down, about 10 minutes. Sprinkle with remaining parsley.
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