I have two fathers-in-law (that’s like attorneys general right?). Sadly, my step-father-in-law, Tom, passed away almost 8 years ago. He and I shared a love for history, good debates, and a dog named Lilly. But what really brought us together was our indignation that lima beans were never on any restaurant menus. I don’t have a restaurant, but lima beans are on my dinner menu. I dedicate this recipe to Tom, who we all miss very much.
This recipe is so easy and these lima beans are so delicious. They’re sort of like edamame but soooo much creamer. Here they cook up into perfect little bites: slightly crisp on the outside and buttery smooth on the inside. They take on the flavor of the herbs, and their creaminess balances the olives’ salty brine.
Notes
Note about origins
This recipe is barely adapted from a recipe my friend Sarah shared with me in 2001
Note about olives:
I have misgivings about recommending a particular quality of ingredient. We generally buy the stuff that we like and can afford. That said, please don’t use cheap sliced olives here. A mid-grade jared olive makes this dish delicious (you don’t need anything too fancy). You can also substitute your favorite tapenade for the chopped olives.
Note about frozen lima beans:
The big ones are the best, but not all grocery stores carry them. Baby lima beans work, they’re just not quite as creamy.
Key Ingredients
1 pound frozen lima beans
5 cloves of garlic
1 cup of olives
2-4 tablespoons fresh rosemary
Baked Lima Beans with Rosemary and Olives – Recipe
Prep time 5 minutes. Cook time 45-50 minutes
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound frozen lima beans
- 5 cloves of garlic peeled and smashed
- 1 cup of olives pitted and roughly chopped (any variety)
- 1/4 cup diced roasted red pepper (optional)
- 2-4 tablespoons fresh rosemary (or a blend of rosemary, thyme and oregano)
- Salt and pepper to taste
Step One
Preheat oven to 350
Combine all the ingredients in a casserole style pan or braising dish. Stir to make sure everything is coated in oil and cover with a lid or with foil.
Step Two
Bake covered for 20 minutes then remove lid or foil and stir ingredients to make sure nothing is sticking to the sides. Replace lid and bake covered for another 25 minutes for baby lima beans or 30 minutes for full sized beans. Add salt and pepper to taste and serve right away.