Olive-Oil braised Lima Beans with Lemon and Parmesan
The crispy garlic chip component is not to be missed. Use to add crunch to sautéed spinach or crumble over a steak or salad.
10 large garlic cloves (1 bulb), thinly sliced with a paring knife
1/4 cup canola oil
2 (10-ounce) packages frozen lima beans, thawed (4 cups)
2 cups olive oil
1 lemon, thinly sliced
2 fresh rosemary sprigs
Juice of 1 lemon
1 cup shaved Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
To prepare garlic: Place a small skillet over medium heat and coat with the canola oil. When the oil is hot, add the sliced garlic and cook for only about 1 minute, until the garlic just begins to lightly brown and crisp. Take care not to burn the garlic; you must keep the slices moving around the pan. With a slotted spoon, transfer the fried garlic to a small plate. (The leftover oil is terrific for sautéing sliced potatoes.)
Put the lima beans in a 3-quart pot over medium heat. Add olive oil, lemon slices, rosemary and half the fried garlic. Cover and gently simmer until the beans are tender, about 15 minutes. Set the limas, along with the oil and aromatics, aside to cool. (The lima beans can be prepared in advance, covered and refrigerated in the olive oil mixture.)
Drain the lima bean mixture and place in a large mixing bowl. You may reserve the fragrant olive oil for cooking or bread dipping. To the cooked limas, add the lemon juice, cheese and parsley. Season with salt and pepper and toss to combine. To serve, garnish with the remaining crisp fried garlic chips. Makes 8 servings.
Source: Adapted from “The Lemonade Cookbook” (St. Martin’s Press, 2013)
Per serving: 203 calories, (40 percent from fat), 9.5g fat, (2.6 g sat fat, 5.3g mono fat), 8.8 mg cholesterol, 9.8 g protein, 22.0g carbohydrate, 5.1 g fiber, 316 mg.