Called butter beans in the South and limas in the North (and “Madagascar Beans” in other parts of the world), these beans are actually native of Peru, from whose capital city they derive their name. Lima beans have a mild, buttery flavor, hence their nickname. Here the juxtaposition of sharp pimiento and humble lima flavors puts a twist on an old standby. If you haven’t tried lima beans since shunning them in childhood, give them a fair shake now that your tastes have matured. You can purchase lima beans in two sizes, “large, or Fordhook” and “baby.” While devotees swear by one or the other, they can be interchanged in most recipes.
Boil the limas, water, or vegetable stock in a large sauce pan until the beans are tender, 15-20 minutes. Heat the olive oil in a small skillet over medium heat. Add the onion and pimientos and saute until the onion is translucent, about 10-15 minutes. Add to the beans and simmer until thoroughly mixed, about 10 minutes. As you stir, some beans will break apart to form a creamy sauce. Serve hot. Leftover beans can be refrigerated for up to 3 days or frozen for up to 1 month.
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Makes: 8 servings
Serving size: ½ cup
Net Carbohydrate: 18g
Carb Choice: 1