I was cleaning out my freezer the other day and came across two ancient bags of frozen lima beans. They were never intended to be eaten because my husband uses them for ice packs.
That got me thinking about lima beans and wondering why they’re so seldom served. I can’t remember the last time I saw them served in a restaurant or at someone’s home, and I can’t remember the last time I cooked with them, either.
I used to make a lima bean casserole with a cheddar cheese sauce but I no longer have the recipe. The Joy of Cooking has one, though, and it sounds similar to the one I used to make.
And here’s a simple recipe for steamed lima beans that sounds quite good.
2 teaspoons olive oil
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 16-ounce package frozen baby lima beans
Heat the olive oil in a large saucepan over medium heat and saute the onions until they’re soft and translucent. Pour in chicken broth and bring to a boil. Add the lima beans and just enough water to cover them. Bring to a boil again, reduce heat to low, cover and simmer for 30 minutes, until beans are tender.
I think I’ll add them to this Sunday’s dinner menu. Of course I’ll be sure to tell everyone I bought a new bag of frozen lima beans, but I still wonder if anyone will eat them.
Until next time,
Lee
