Lima beans have a light, buttery flavor which lends itself well to many different types of dishes. This Italian-inspired recipe brings together lima beans and pasta in a flavorful sherry sauce.
- 1 cup cooked dried lima beans (Butter beans) or cannellini beans (Canned beans may be substituted)
- 1 heart of celery, finely chopped
- 1/4 cup olive oil
- 2 scallions, finely chopped
- 1/2 dried red chili pepper
- 3 Tbs. marinara sauce
- 1/2 cup dry sherry
- 1 large handful greens (arugula, mustard, collard, swiss chard or combination) roughly chopped
- 2 cups lumachine (pasta shells)
- 2 tbsp. salt
- parmesan cheese
Soak the beans overnight. Rinse and boil in a saucepan with one Tbs of olive oil and water to cover by one inch. Cook 30 to 45 minutes or until tender.
In a large saucepan, bring approx. 6 cups of water to a boil. Add the salt and the chopped greens and boil 3 to 10 minutes (depending on the greens used. Tougher greens, like collards, take more time) or until just tender. Remove from the boiling water using a slotted spoon. Reserve the water for the pasta.
In a large skillet, heat the remaining oil. Add the scallions, celery and chili pepper. Saute’ approx. 3 minutes being careful not to let the scallions burn. Add the chopped greens and continue to saute’ a minute or two more. Stir in the sherry, cover and let simmer for another 5 minutes, then add the marinara sauce (2 Tbs. tomato paste and 3 Tbs. water may be substituted). Mix well and bring to a boil. Add the cooked beans to the ingredients in the skillet, mix well and let simmer together for a few minutes.
Turn off the flame and let stand.
Cook the pasta until al dente’ in the water used for boiling the greens. Drain and add to the beans and greens. Stir well and let simmer together for three minutes. Turn off the flame and let stand for a few minutes. Add salt, pepper and pass the parmesan cheese.
Lima Bean Pasta
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 14g
Saturated Fat: 2g
Dietary Fiber: 4g
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