LIMA BEAN AND SWEET PEPPER GRATIN RECIPE - (4/5)
Provided by á-174535
Number Of Ingredients 17
Steps:
- Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Add the lima beans, stock, bay leaf, 1 cup of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the beans are tender, 30 minutes; drain, reserving 1 cup of the cooking liquid. Discard the bay leaf. Preheat the oven to 375°. In a large, deep skillet, heat the oil. Add the onion and bacon and cook over moderately high heat, stirring occasionally, until the onion is lightly caramelized, 10 minutes. Stir in the garlic, roasted peppers, parsley, thyme and lima beans; remove the skillet from the heat. Stir in the reserved 1 cup of cooking liquid and half of the cheese and season with salt and pepper. Transfer the lima beans to the prepared baking dish. Sprinkle on the basil, followed by the remaining cheese and the bread crumbs. Dot with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 25 minutes, until golden brown. Let the gratin stand for 10 minutes; serve. *MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight in the baking dish. Bring to room temperature before proceeding.
SOUTHERN-STYLE BABY LIMA BEANS RECIPE - (4.7/5)
Provided by á-3711
Number Of Ingredients 5
Steps:
- Place water, bouillon cubes and butter in a 4-quart pot with lid. Cover, place over high heat and bring liquid to a boil. Remove lid and add frozen lima beans. Re-cover and bring back to a boil, about 5 minutes. Uncover pot, reduce heat to medium high and maintain a moderate boil for 20 minutes, until beans are tender and most of liquid has evaporated, Stir frequently. If liquid evaporates too quickly, add additional water, 1/2 cup at a time, until the full 20 minutes has elapsed. Maintain water level just below beans' surface so beans don't burn. Season with the black pepper, and serve.
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FRESH LIMA BEAN GRATINS RECIPE - GRACE PARISI - FOOD
From foodandwine.com
Author Grace ParisiTotal Time 2 hrs
- Preheat the oven to 425°. In a large, deep ovenproof skillet, melt 3 tablespoons of the butter in the oil. Add the shallots and thyme, season with salt and pepper and cook over high heat for 1 minute. Cover tightly and roast for about 30 minutes, until very tender.
- Meanwhile, in a large saucepan of salted water, cook the limas until just tender, 5 minutes. Drain and cool under running water. Spread on paper towels and pat dry.
- Transfer the shallots and thyme to a plate; leave as much fat in the pan as possible. Lower the oven to 375°. Strip the thyme leaves from the sprigs and return to the shallots. Add the flour to the skillet and cook over moderately high heat, whisking, for 1 minute. Add the half-and-half and simmer until thickened, 5 minutes. Remove from the heat. Stir in the limas, shallots, thyme and tomatoes; season with salt and pepper. Spoon into six 1 1/2-cup ramekins and set on a baking sheet.
- In a bowl, toss the panko and parsley with the 1 tablespoon of melted butter; sprinkle over the gratins. Bake for 30 minutes, until bubbling. Turn on the broiler and broil for 2 minutes, just until browned. Let the gratins rest for 10 minutes before serving.
LIMA BEAN AND SWEET PEPPER GRATIN RECIPE - HUGH …
From foodandwine.com
5/5 (1)Category DinnerAuthor Hugh AchesonTotal Time 1 hr 30 mins
- Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Add the lima beans, stock, bay leaf, 1 cup of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the beans are tender, 30 minutes; drain, reserving 1 cup of the cooking liquid. Discard the bay leaf.
- Preheat the oven to 375°. In a large, deep skillet, heat the oil. Add the onion and bacon and cook over moderately high heat, stirring occasionally, until the onion is lightly caramelized, 10 minutes. Stir in the garlic, roasted peppers, parsley, thyme and lima beans; remove the skillet from the heat. Stir in the reserved 1 cup of cooking liquid and half of the cheese and season with salt and pepper.
- Transfer the lima beans to the prepared baking dish. Sprinkle on the basil, followed by the remaining cheese and the bread crumbs. Dot with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 25 minutes, until golden brown. Let the gratin stand for 10 minutes; serve.
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