Creamed Lima Beans
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¾cups fresh or frozen lima beans
- Salt to taste if desired
- 1tablespoon butter
- ½cup heavy cream
- ⅛teaspoon cayenne pepper
- Freshly ground pepper to taste
- 2tablespoons finely chopped chives
Nutritional analysis per serving (4 servings)
249 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 331 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over beans and remove any leftover bits of shell.
- Step 2
Bring enough water to a boil to cover beans when they are added. Add salt and beans. Cook until beans are tender, 2 to 7 minutes, depending on whether they are fresh or frozen. Drain.
- Step 3
Heat butter in a saucepan and add beans, cream and cayenne. Bring to boil and cook over moderately high heat about 2 minutes or until cream has saucelike consistency. Add salt and pepper and stir in chives.
Private Notes
Comments
A wonderful recipe for an oft-maligned bean. The creamy-spicy sauce and the fresh, oniony chives highlight the beans in the best way. My nostalgia has upped her ante.
I wonder if this can be made with soakeddry beans?
I thought I didn’t like Lima beans, but fresh beans, cooked with this simple recipe, changed my mind completely. The touch of cayenne and the chives were lovely.
A wonderful recipe for an oft-maligned bean. The creamy-spicy sauce and the fresh, oniony chives highlight the beans in the best way. My nostalgia has upped her ante.
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