Lima beans with mint

Time 20 minutes
Yields Serves 6
Lima beans with mint
(Los Angeles Times)

Shell the beans. Add the bouquet garni to about 6 cups water in a 2-quart sauce pan and bring to a boil over high heat. Reduce the heat to a strong simmer and add the lima beans. Maintain a simmer and cook the beans until just tender, about 5 to 7 minutes. Remove the beans immediately to an ice bath and drain when chilled. Reserve.


In a large skillet over medium heat, saute the minced shallot in the butter until it begins to soften, about 2 minutes. Add the lima beans to warm.


When the lima beans are warmed, add the chives, mint, lemon zest, three-fourths teaspoon salt, one-fourth teaspoon pepper and 1 1/2 teaspoons olive oil, or to taste. Serve immediately.

From Betty Hallock. You may substitute 2 1/2 cups frozen limas for the fresh ones. For frozen beans, allow 1 to 2 minutes additional simmering time. Make a bouquet garni by tying together 1 bay leaf, 1 sprig thyme and 3 sprigs parsley with kitchen string.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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