Lemony Lima Beans With Parmesan Recipes

LEMON SALMON WITH LIMA BEANS

Steps:

• Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika. Preheat the broiler. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil. Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl. Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6 to 8 minutes. Serve with the lima beans and top with the yogurt mixture.
• Photograph by Antonis Achilleos

LEMON-GARLIC LIMA BEANS

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.

LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN

Steps:

• Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
• Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
• Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
• Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

LEMONY LIMA BEANS WITH PARMESAN

Steps:

• Bring a large saucepan of salted water to a boil. Add lima beans and cook; stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water, then drain again, and pat dry with paper towels.
• Transfer lima beans to a bowl.
• Stir in oil, lemon zest and lemon juice; season with salt and pepper.
• Divide among four serving plates and sprinkle with Parmesan.

BABY LIMA BEANS BRAISED IN LEMON

Steps:

• 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.

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD

Steps:

• Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

LOW FAT LEMON LIMA BEAN TABBOULEH

Steps:

• Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
• Combine water, bulgur, and salt in a saucepan; bring to a boil. Cover saucepan, reduce heat, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and fluff with a fork.
• Bring a separate saucepan of water to a boil; add lima beans and garlic salt. Cook until lima beans are tender, 5 to 7 minutes; drain.
• Mix bulgur, lima beans, tomato, cucumber, green onion, and mint together in a large bowl; drizzle dressing over bulgur mixture. Toss to coat. Cover bowl with plastic wrap and refrigerate to blend flavors, 2 hours to overnight.

SAVORY LEMON LIMAS

Steps:

• In a small saucepan, bring water to a boil. Add lima beans; return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Combine the butter, lemon juice, sugar, mustard and salt; pour over beans and toss to coat.