SAUTÉED LIMA BEANS WITH TOMATOES AND BASIL

SERVES 4

This is so good. I learned to make lima beans this way from an Italian friend. You could certainly use fresh beans when they are in season, but the frozen are so good and easy, especially since you don't have to defrost them before cooking.

INGREDIENTS

2 tablespoons olive oil

2 large garlic cloves, minced

1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

2 tablespoons chopped fresh basil (or 1 tablespoon dried)

Salt and pepper to taste

1 pound frozen lima beans, baby or small

Heat the oil and garlic in a large skillet over medium-high heat. When the garlic starts to sizzle, add the tomatoes, basil, some salt and pepper. Cook down for about 5 minutes or until the tomatoes are well broken. Add the lima beans and additional salt and pepper. Stir; cover and cook until the beans are tender, about 20 minutes depending on size. Remove the lid and cook until any excess moisture is evaporated. Serve immediately, or they are also good at room temperature.

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