So You Think You Hate Lima Beans?

Mention Lima Beans or Brussels Sprouts and your likely to hear groans of distaste, they are two much maligned foods, but quite undeservedly.

My mother served both when we were kids and I detested them, they came from a can or out of the freezer not fresh from the garden as she no doubt enjoyed them as a child.

But correctly prepared both Limas and Brussels can  be utterly delightful.

Here is a recipe I made the other night which make lima beans a gourmet delight.

Bacon Sautéed Lima Beans

4 slices of bacon, diced
2 medium celery stalks, sliced
One 10 ounce package of frozen baby lima beans
1/4 teaspoon of salt
1/8 teaspoon of pepper
3/4 cup of water

In 10 inch skillet, medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain. Pour off all but 2 tablespoons bacon drippings from skillet. Add celery, frozen lima beans, salt and pepper. Cook, stirring frequently until vegetables are tender, about 10 minutes. Add water; over high heat, heat to boiling. Reduce heat to low; simmer 5 minutes. Sprinkle with bacon after spooning into warm bowl. 4 servings.

Another variation with Chorizo which I buy at the big Kings in Verona is also very good.

3 tablespoons extra-virgin olive oil, divided
2 medium carrots, minced
1 large red onion, peeled and minced
1 1/2 tablespoons minced fresh thyme
1/4 teaspoon crushed red pepper
3 ounces reduced-fat Spanish-style chorizo, finely diced (see Tip)
3 10-ounce packages frozen baby lima beans
1 cup dry white wine
1/2 cup reduced-sodium chicken broth
3 cloves garlic, minced
1 tablespoon sherry vinegar
1/2 teaspoon kosher salt

Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving. Eating Well

And what about dear old Brussels Sprouts, for them I just clean and trim, lay a sheet of parchment paper in a flat cookie pan douse with a little good olive oil, light kosher salt, and a sprinkling of balsamic vinegar and roast at 450 until they are nicely browned on the edges. You cant really cook them too long.

Some like to add garlic as in this recipe from Mark Bitten in the NY Times, Roasted Brussels Sprouts With Garlic.