Baby Lima Beans Braised in Lemon
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 ts black pepper freshly ground
- 1/3 c olive oil
- 1 1/4 c water
- 1 1/2 ts grated lemon zest
- 1/2 bn fresh mint; leaves only, cut
- 3 tb unsalted butter; at room
- 3/4 tb coarse sea salt
- i lemon ; juice of
- 8 green onions; thinly sliced
- 1 jalapeno pepper; seeded and
- 6 c fresh or frozen baby lima
- 3/4 c pine nuts; toasted, (see
- Carbohydrate 1.160505 g
- Cholesterol 0 mg
- Fat 17.86323 g
- Fiber 0.596250011444092 g
- Protein 0.159975 g
- Saturated Fat 2.4720456 g
- Serving Size 1 1 Serving (183g)
- Sodium 5237.77216061557 mg
- Sugar 0.564254988555908 g
- Trans Fat 0.488865600000004 g
- Calories 162 calories
TOO HOT TAMALES SHOW #TH 6219 Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering. Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add a little more hot water. When the beans are tender, stir in the green onions and remove from the heat. Stir in the lemon butter and the mint, taste for seasoning, and serve immediately. Yield: 6 servings Note: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
