Lima Beans With Roasted Artichoke Hearts Recipes

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ARTICHOKE, LIMA BEAN AND PEA SALAD

Categories     Salad     Bean     Vegetable     Quick & Easy     Artichoke     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 10



Artichoke, Lima Bean and Pea Salad image

Steps:

  • Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
  • Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.

1/4 cup red wine vinegar
2 tablespoons minced shallot
2 tablespoons whipping cream
1/4 cup extra-virgin olive oil
2 14 1/2-ounce cans chicken broth
1 16-ounce bag frozen baby lima beans
2 14-ounce cans water-packed artichoke hearts, drained, quartered
1 16-ounce bag frozen petite peas
1/4 cup chopped fresh mint
Fresh mint sprigs

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA

Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

Provided by Anna Stockwell

Categories     Bean     Lima Bean     Onion     Tomato     Garlic     Oregano     Artichoke     Feta     Soy Free     Peanut Free     Lunch     Dinner     Wheat/Gluten-Free     Vegetarian     Summer     Spring

Yield 6-8 servings

Number Of Ingredients 11



Saucy Beans and Artichoke Hearts with Feta image

Steps:

  • Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
  • Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
  • Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
  • Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 large tomatoes, grated on the large holes of a box grater
4 garlic cloves, finely grated
1 Tbsp. tomato paste
1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving
1/2 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
2 (14-oz.) cans artichoke hearts, drained, halved lengthwise
3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained
1½ cups crumbled feta (about 8 oz.)

LEMON-GARLIC LIMA BEANS

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12



Lemon-Garlic Lima Beans image

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

ROASTED LIMA BEANS

Provided by Food Network

Categories     side-dish

Time 1h45m

Number Of Ingredients 6



Roasted Lima Beans image

Steps:

  • Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.
  • Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.

1 cup giant lima beans
4 cups water
1/4 cup olive oil
1 teaspoon coarse salt
Juice of 1 lime
1 teaspoon cayenne pepper

SKILLET LIMA BEANS

Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet-cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings (3 1/2 cups)

Number Of Ingredients 10



Skillet Lima Beans image

Steps:

  • Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
  • Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
  • Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

1/2 pound thick-cut bacon
1 tablespoon unsalted butter, plus more as needed
1 white onion, chopped (about 1 cup)
2 cups fresh or frozen lima beans, thawed if frozen
1 clove garlic, minced
2 cups chicken broth
1/2 red bell pepper, chopped (about 2/3 cup)
1/2 pint cherry tomatoes, halved (about 1 cup)
Juice of 1/2 lemon (1 1/2 tablespoons)
Kosher salt and freshly ground black pepper

RIGATONI WITH LIMA BEANS, ARTICHOKES, AND SPINACH

Make and share this Rigatoni With Lima Beans, Artichokes, and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 52m

Yield 8 serving(s)

Number Of Ingredients 12



Rigatoni With Lima Beans, Artichokes, and Spinach image

Steps:

  • Remove lima beans from freezer and set aside; cook pasta according to package directions.
  • Meanwhile, in a big saucepan, heat the oil over medium heat; add in onion and garlic; cook/stir occasionally until softened, about 5 minutes.
  • Add in tomatoes, sugar, and salt/pepper to taste; bring to a boil, then partially cover and simmer for 10 minutes.
  • Add in lima beans; return to a boil; decrease heat, replace the lid, and simmer for 3 more minutes.
  • Add in spinach; cover, and cook until spinach is wilted, about 3 more minutes.
  • When the pasta is cooked, drain and add it to the sauce, along with the artichoke hearts; top with parmesan cheese to taste.

Nutrition Facts : Calories 325.8, Fat 6.2, SaturatedFat 1.2, Cholesterol 47.9, Sodium 103.4, Carbohydrate 56.2, Fiber 7.5, Sugar 3, Protein 12.9

1 (10 ounce) package frozen lima beans
1 (16 ounce) package rigatoni pasta or 1 (16 ounce) package shell pasta
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic (about 2 cloves)
1 (15 ounce) can diced tomatoes seasoned with basil garlic & oregano
1/2 teaspoon brown sugar
salt
pepper
1 (6 ounce) package fresh Baby Spinach
1 (14 ounce) can water-packed artichoke hearts, drained and quartered
grated parmesan cheese, to taste

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