Baby Lima Beans
"My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They've become the Brooks family tradition," says Trisha.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 4 tablespoons salted butter
- 4 pounds baby lima beans, fresh in the shell, or two 10-ou
- 1/2 teaspoon coarse ground pepper
- Carbohydrate 0.0947202083351586 g
- Cholesterol 15.2515625065405 mg
- Fat 5.75829104413411 g
- Fiber 0.0369895833333333 g
- Protein 0.0755812500258578 g
- Saturated Fat 3.64528541822933 g
- Serving Size 1 1 serving (234g)
- Sodium 40.9214166841891 mg
- Sugar 0.0577306250018253 g
- Trans Fat 0.402978541839397 g
- Calories 51 calories
Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes). Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving. Photograph by Ryan Dausch
