Fast Food: Frozen Limas!
Given that I’m a mom on a budget, I’m always looking for savvy ways for our family to save money and eat healthy. Which is why I am so grateful to my friend, Molly Chester, for suggesting that I cheat on making this dish and use frozen Limas!
Summer Lima Beans with Cherry Tomatoes & Black Olives
2 tbsp olive oil
1/2 medium yellow onion (approx 1 1/4 cup)
1 tsp garlic (or 3 large cloves sliced and diced)
3 cups lima beans (approx 2 lbs.)
1 1/2 cups water (filtered is best)
1 cup cherry tomatoes
1/2 cup pitted black olives
1 tsp sea salt
1/2 tsp fresh cracked black pepper
optional: 2 tbsp chopped fresh parsley
Warm olive oil over medium heat in a large saute pan. Add onions and gently saute for 5 minutes; onions will be slightly softened and barely beginning to brown. Add garlic and saute for 1 minute; garlic will be fragrant. Add lima beans and water. Bring to a boil. Reduce heat to medium, cover and allow to gently boil for 15 minutes. Uncover, stir in tomatoes, olives, sea salt & pepper. Recover and continue to gently boil for an additional 5 minutes. Remove from heat and stir in parsley if you have it. Serve warm.
According to Molly, who is a professional chef and the Organic Spark who created this delicious recipe (which I’ve modified slightly to take into account the soy and dairy allergies in our house), when fresh produce isn’t an option, frozen is the next best thing. Manufacturers freeze produce when it is in-season because it is the most bountiful (and luckily the most nutritious!) time of the crop’s cycle. Here’s to that! And here’s to Molly!