Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering. Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add a little more hot water. When the beans are tender, stir in the green onions and remove from the heat. Stir in the lemon butter and the mint, taste for seasoning, and serve immediately.

Cook's Note

To toast pine nuts, preheat the oven to 350 degrees . Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Maple Bacon Braised Brussels Sprouts

Recipe courtesy of Bryan McDaniel

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Greens and Beans

Recipe courtesy of The Neelys

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword