I had no idea I would only need seven ingredients to make one of the best tasting side dishes I’ve ever had. When I was searching for a quick side dish to make for my family’s dinner, I stumbled across a bag of lima beans in my cupboard.

After a quick search online, I was inspired to make this recipe with extra virgin olive oil and freshly cracked black pepper. Yes, even my picky son wanted to eat these lima beans! I had no idea an outdated side dish could become so delicious again, and I’ll have to pick up more lima beans for next week’s dinner!

Ingredients:

2 cups dried small lima beans (baby lima or butterbeans)

9 cups water, plus more as needed

2 bay leaves

1 tablespoon extra-virgin olive oil

1/8 teaspoon plus 1/2 teaspoon sea salt

1/2 cup finely chopped yellow onion (optional)

Freshly ground black pepper (optional)

 

Instructions:

Place the dried beans in a bowl; cover with water by 2 inches and let soak overnight.

Drain the beans and transfer to a heavy pot or Dutch oven. Add the 9 cups of water, the bay leaves, oil and 1/8 teaspoon salt. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.

Reduce the heat to medium-low. Partially cover and cook for 2 to 2-1/2 hours, stirring occasionally and adjusting the heat as needed so the mixture is bubbling steadily. The beans should become quite creamy and have begun to break down, with a thickened broth. Discard the bay leaves, and stir in the remaining 1/2 teaspoon salt.

Serve the beans with their broth, garnished with the chopped onion and the pepper, if using.

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Quick Tip: Try using pink Himalayan sea salt for an interesting twist.

Recipe courtesy of: Oregon Live

Image courtesy of: Across The Kitchen Table