Lima Beans with Tomatoes and Basil
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 beans when they are in season, but the frozen are very good and, since you do not have to defrost them before cooking, quick and easy. For a pasta main dish inspired by this recipe, see the gemelli with lima beans in the similar and related recipes links.
- 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
- 1 pound frozen lima beans, 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. 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. Stir in the fresh basil. Serve hot, warm or room temperature.