If you're used to eating lima beans either plain from the can or frozen from a bag, you probably never enjoyed creamed lima beans. These creamy, buttery lima beans can be made from canned or frozen beans, but offer a cream sauce that kicks them up a notch.
Sure, the butter and cream may add some calories (you can use a butter substitute and/or a cream substitute), but you will still get a vegetable side dish that is healthy. That's because lima beans are loaded with fiber, which is great for lowering cholesterol and stabilizing blood sugar levels.
These creamed lima beans are an ideal side dish for any Southern food meal. Try them and you may never want plain lima beans again.
- 16 ounces frozen baby lima beans
- Optional: 1/2 to 1 teaspoon sugar
- 1/2 cup to 3/4 cup heavy whipping cream
- 1 1/2 to 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
Cook the lima beans in boiling salted water as directed on the package. If using canned lima beans, you will not need to add salt.
Add sugar (if using) to the cooking water.
Drain the beans well. At this point, the beans are still hot.
Add the cream and butter to the hot beans. Taste and add salt and pepper as desired.
Serve beans warm.
- Bake the beans in the cream sauce to create a bean gratin. Add breadcrumbs and spray them with a little oil or dab on some butter to create a crispy crust on top of the beans.
More on Lima Beans
Also known as "butter beans," lima beans have a buttery-like texture and a delicate flavor that is unique. These oblong-shaped beans have a flat pod that typically are green but can come in other colors such as black, purple, or white.
A cup of boiled baby lima beans packs in 15 grams of protein and gives you 24 percent of the recommended daily iron intake. They have 14 grams of fiber and are a great source of magnesium.