Cooks' Note
Limas, as with most beans, are very good leftover. You could use a green onion and a shallot instead of 2 onions of either variety in this dish. For a slightly spicier version, stir in a tablespoon of apple cider vinegar and a pinch of cayenne pepper just before serving.
Recipe information
Yield
serves 8 or more
Ingredients
3/4 pound dried lima beans, rinsed and picked over
3 quarts (12 cups) water
2 green onions or shallots (bulb only), finely chopped
1/2 cup finely chopped red pimiento
2 tablespoons olive or canola oil
1/2 cup reduced-fat sour cream
Salt and ground black pepper to taste
Preparation
Combine the lima beans and water in a Dutch oven. Bring to a boil over high, then reduce the heat to medium and gently boil until slightly tender, about 1 hour. Meanwhile sauté the onion and pimiento in the oil in a medium nonstick skillet over medium-high heat until the onion has browned, about 3 minutes. Drain the beans and transfer to a large bowl. Stir in the onion, pimiento mixture, and the sour cream. Salt and pepper to taste.
