Braised Lima Beans with Tomato and Parsley- WHB

Question- What did the little pig say while laying on a hot beach?
Answer- ” I’m Bake’n “

It has been 100 degrees in the shade around our parts.

There is a bean in our garden that seems to love
hot weather. The Lima.

Limas are my Weekend Herb Blogging entry. Weekend
Herb Blogging is being hosted by Zorra at Kochtopf
this week.

You can read the WHB rules at Kalyn’s Kitchen and join in the fun.

I love fresh Lima Beans. The only part of a fresh Lima I dislike is
shelling. The pod can be a bit tough on the fingernails
so I slit the side of the pod with a sharp knife.

Limas are said to contain cyanide compounds, so they must be cooked
thoroughly. Cooking is suppose to turn it to gas to be
driven out of there. You don’t want to eat these beans raw.

This is one of my favorite Lima recipes. It is a Weight Watcher
recipe. I sub real butter for the margarine and fresh cooked
garden Limas for the frozen. I also sub curly parsley when necessary.
My flat leaf has all gone to seed.

It is very good tasting and good health wise also
as lima beans provide virtually fat-free high quality protein.

Enjoy!

Braised Lima Beans with Tomato and Parsley (2.59 WW Points)

Recipe By :Weight Watchers International, Inc.
Serving Size : 4

2 teaspoons margarine
1 cup chopped onions
2 1/4 cups frozen baby lima beans — thawed
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced plum tomatoes
1/4 cup Italian parsley — chopped

Place medium nonstick skillet over medium heat 30 seconds;
add margarine and heat 30 seconds more. Add onions and cook,
stirring occasionally, until translucent, 4-5 minutes.

Add lima beans, 1 cup water, the thyme, salt and pepper. Simmer,
covered, until beans are very tender, 15 minutes. Add tomatoes and
heat through. Stir in parsley and serve.

NOTES : Recipe from Weight Watchers Cut The Fat Cookbook