Lima Beans with Mushrooms and Garlic

Serves 4

I almost forgot about this lima bean recipe. My mother got the idea from a cookbook or magazine years ago. We tried it and then made some changes to the original recipe to suit our tastes. It is so good and, using frozen beans, a quick and easy side dish for a busy weeknight or special occasion. For another Italian-inspired and equally delicious lima bean dish, see the Lima Beans with Tomatoes and Basil in the similar and related recipes.

Ingredients

• 2 tablespoons olive oil
• 4 ounces mushrooms, preferably cremini, thinly sliced
• 2 large garlic cloves, minced
• One bag (about 16 ounces) frozen baby lima beans (see notes below)
• 1 tablespoon shredded fresh basil (can use 1 teaspoon dried)
• Salt and pepper to taste
• 3/4 cup water, more if needed

Heat a medium skillet over medium-high heat. Add the olive oil and heat, then add the mushrooms. Season with a little salt and pepper and sauté until softened. Add the garlic, then the lima beans, basil, additional salt and pepper. Add the water. Cover and cook over medium-low heat until lima beans are tender, adding more water if needed, about 20 minutes. When tender, remove the lid and cook until excess moisture is evaporated.

Notes: If you cannot find baby lima beans, you can use regular, adjusting cooking time as needed. Extra large lima beans, such as Fordhook, are not the best choice for this recipe, but can be used as well.

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