Lima Beans with Tomatoes and Basil

Serves 4

This lima bean recipe is absolutely delicious and I wish I would remember to make it more often. I learned to make limas this way from an Italian friend. You can certainly use fresh lima beans when they are in season, but the frozen are very good and, since you do not have to defrost them before cooking, they make a quick and easy side dish. For a pasta main dish inspired by this recipe, see the Gemelli with Lima Beans and Tomatoes in the similar and related recipes.

Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
• 1 teaspoon dried basil
• Salt and pepper to taste
• One bag (about 16 ounces) frozen lima beans, preferably baby or small
• 1 tablespoon chopped fresh basil (optional)

Heat the oil and garlic in a large skillet over medium-high heat. When the garlic starts to sizzle, add the tomatoes, dried basil, salt and pepper. Cook for about 5 minutes or until the tomatoes are broken down. Stir in the lima beans and cook, covered, until the beans are tender, about 20 minutes depending on size. Remove the lid and cook until any excess moisture is evaporated. Taste for seasoning. Stir in the optional fresh basil. Serve hot, warm or room temperature.