Greek-Style Lima Beans Recipe

Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish.

Prep Time: 30 minutes (plus 6 hours to chill)
Cooking Time: 60 minutes

Ingredients

1 cup large dried lima beans
¼ cup (60 milliliters) olive oil
¼ cup diced Vidalia onion
¼ cup diced fennel bulb and stalks (2 tablespoons each)
1 teaspoon minced garlic
1 teaspoon tomato paste
½ teaspoon lemon zest
⅛ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
1½ cups (400 milliliters) water
½ cup diced fresh tomato
Fennel frond (optional garnish)

Directions

1. Rinse and sort lima beans.
2. To a large bowl, add beans and 2 cups water. Place bowl in the refrigerator for at least 6 hours; if water drops below beans, add more water.
3. When ready to cook, drain and rinse beans.
4. Turn on a programmable pressure cooker and set to brown or sauté. Add oil and allow to heat for about 3 minutes.
5. Add onion, fennel and garlic and sauté 3 to 4 minutes.
6. Stir in tomato paste, lemon zest, salt, pepper and cumin.
7. Add beans and water. Place the lid on the pressure cooker and close the pressure valve. Cook at medium pressure for 30 minutes.
8. If time permits, allow the cooker to naturally release pressure, about 15 minutes.
9. Switch pressure valve to open. When steam is completely released, remove the lid.
10. Stir in fresh tomatoes, garnish with fennel frond and serve.

Nutrition Information

Serves: 5
Serving Size: ½ cup beans and 2 tablespoons sauce (160 grams)

215 calories, 11g total fat, 2g saturated fat, 0mg cholesterol, 103mg sodium, 22g carbohydrate, 7g fiber, 1g sugar, 7g protein, 434mg potassium, 123mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.