Alluring burgundy mottled, chestnut-flavored Christmas Lima is part of Peru’s heirloom bean lineage. Serve cooked limas as an appetizer, side dish or main course embellished with butter, garlic and fresh parsley.
- Surfas product
- 16 oz/ 454 g
Christmas Limas with Butter and Garlic
- 1 cup Christmas lima beans
- 3 tbsp. unsalted butter
- 3 cloves garlic, chopped
- 3 tbsp. chopped flat-leaf parsley
- salt and fresh-ground
- black pepper to taste
- Sort beans and soak overnight in bowl using 3 times as much water as beans. After soaking, rinse beans thoroughly with cold water and drain. In medium saucepan, combine drained beans with 6 cups fresh water. Bring to slow boil, reduce heat and simmer, leaving lid slightly ajar, until beans are tender (about 1-1½ hours). Add more water if necessary; Lima beans absorb a lot of water. Turn off heat, drain excess liquid and set aside.
- In small fry pan, heat butter. Add garlic and cook until garlic is soft, but not brown. Add contents of fry pan to cooked limas and gently stir to coat with butter mixture. Add parsley, salt, pepper and gently stir once more.