Recipe courtesy Food Network Magazine
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Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
Photograph By Antonis Achilleos
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Photo: Tomato-Basil Lima Beans Recipe
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By dye_25_5421013
Flossmoor, IL
on January 21, 2013
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I did not have any white wine vinegar so I just served them without it. Still fabulous!!!!
By laptopnurse
on September 25, 2012
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Fast and fableous.
By housedragonmom
on September 18, 2012
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HUGE mistake when making this!!!
I accidentally used a bag of edamame instead of lima beans.
It was very good. I added the lemon as sugested.
Next time I made it correctly with limas and is was great.
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