“An easy lima bean and onion side dish using dried beans, so start it the night before or first thing in the morning for that night's dinner. Prep time includes soaking the beans. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. After testing this recipe, I think there are a few alterations I'd make. I would cut the beans down to 1 cup OR double the butter, which is what I had to do this time to balance the amount of beans and onions to the butter. In the future I think I'll slice the onions instead of chopping, as I'd like to see the contrast in the bowl. This dish tastes like buttered, seasoned vegetables - except it's full of protein!”
READY IN:
10hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans in a large bowl and add enough cold water to cover. Leave to soak overnight or all day (if starting in the morning).
  2. Drain beans and place in saucepan.
  3. Add one quart of water, cover and cook until tender; about one hour. Add salt toward the end of cooking time.
  4. Peel and finely chop onion.
  5. Melt butter in a saucepan, add onions, parsley and pepper. Cook the mixture until the onions are transparent.
  6. Drain beans well, and toss them in the onion mixture. Transfer to warmed dish and serve.

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