Italian Style Lima Beans Recipes

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LEMON-GARLIC LIMA BEANS



Lemon-Garlic Lima Beans image

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.

ITALIAN-STYLE BAKED BEANS



Italian-Style Baked Beans image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

6 ounces thinly sliced pancetta, chopped
2 onions, chopped
4 garlic cloves, minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tablespoons mild-flavored molasses
6 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (15-ounce) cans cannellini beans, drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.

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