I helped move my brother back to New Orleans a week or so ago. After we finished unpacking, we went out for tapas. My family likes to joke that when I eat with them it’s my big chance to eat meat, or seafood in this case. But, as I reminded them, it’s good to eat vegetables too, so we ordered a lima bean dish. My dad and brother dutifully ate the lima beans. They’re not picky; they were just more excited about the seafood, and we had a nice discussion about the dish’s seasoning.
I attempted to recreate the dish today. While I’m not sure I actually hit on the seasoning that was in the beans, the end result is awesome anyway. Creamy smooth beans, with some chew from the sun-dried tomatoes, in a nice garlicky, smokey sauce.
Lima Beans with Artichokes and Sun-Dried Tomatoes
- 3 cloves garlic, minced
- ½ medium yellow onion, minced
- 3 cups frozen baby lima beans
- 1 cup vegetable broth
- ½ teaspoon smoked paprika
- pinch saffron
- ½ cup julienned sun-dried tomatoes
- 1 cup quartered artichoke hearts
- olive oil
- sea salt (optional)
- Heat a large skillet with lid over medium-heat. Film skillet with a generous glug of olive oil. Add the onions and garlic and cook for 3 minutes, until onions are translucent.
- Add the lima beans, sun-dried tomatoes, broth, paprika, and saffron. Add a pinch of salt if your broth is unsalted. Stir well, and cover. Reduce heat to medium-low and cook for 20 minutes.
- Add the artichoke hearts, stir, cover and cook for another 10 minutes. Serve.
I choose frozen lima beans, as that seems to be the most surefire way to locate lima beans in a grocery store. If you can get your hands on fresh beans, go for it. I suspect the cooking time will be about the same. Canned beans will not need as long of a cooking time.
This recipe is being shared in Slightly Indulgent Tuesdays, Hearth and Soul Hop, Allergy Free Wednesdays, Full Plate Thursdays, Keep It Real Thursday, Wellness Weekend, Whole Food Fridays, and Allergy Friendly Fridays.