Sautéed Lima Beans with Coriander Seed and Fresh Herbs

by Carol Peterman

I came up with this recipe in honor of Lima Bean Respect Day, which is on April 20th. Lima beans have been a completely ignored ingredient in my culinary repertoire until now. I had no idea these little beans could be so tasty. Frozen lima beans cook up creamy and starchy with a slightly sweet grassy-green flavor. The starchy sweetness reminds me of sweet potatoes, which explains why I went a little bonkers over this dish. If you want to eat this as a chilled salad I would substitute olive oil for the butter and chill the sauté before adding the herbs. Note, you need to cook lima beans before eating them, you can't just thaw and use.

Makes 4 servings

10 ounces frozen lima beans
3 cups water
1 tablespoon butter
2 cloves garlic, emince
½ red bell pepper, julienned
1 teaspoon coriander seeds, whole
¼ teaspoon black pepper
 salt to taste
¼ cup flat leaf parsley, chopped
1 tablespoon mint, chopped

Bring 3 cups of water to boil in a medium sauce pan and add the frozen lima beans. Cook for 12 -15 minutes or until soft in the center.

While the beans cook, emince the garlic cloves by slicing them into very thin slices. Julienne the bell pepper by slicing it into thin strips.

Once the beans are cooked drain them and set aside. Melt the butter in a sauté pan and add the garlic, red pepper, and lima beans. Sauté 3-4 minutes over a medium heat until the garlic is beginning to turn golden and the peppers are slightly soft. Add the coriander seeds, pepper, and salt. Stir in the parsley and mint right before serving.