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August 31, 2011
Baked Lima Beans & Peas
Tasty Side Dishes
Prep time:
18 minutesbaking time:
48 minutes“We loved to make lettuce nests for these tender, buttery beans and peas, which were the eggs.”
Ingredients
Serves 8
- 1/2 cup slivered almonds
- 2 (10-ounce) packages frozen baby lima beans, thawed
- 2 (10-ounce) packages frozen petite peas, thawed
- 4 green onions, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 4 tablespoons butter
- 1/4 cup water
- 8 boston lettue leaves
Directions
1
Preheat the oven to 350°F. Coat a 12 x 7-inch baking dish lightly with butter.
2
Spread almonds on a baking sheet. Bake until lightly browned, about 8 to 10 minutes. Let stand to cool. Reduce the oven temperature to 325°F.
3
Combine lima beans and peas in a large bowl and mix well. Reserve 1⁄4 cup of the almonds. Add the remaining almonds, the green onions, basil and salt to lima bean mixture and mix well.
4
Spoon mixture into prepared baking dish. Dot with butter and sprinkle with water.
5
Bake, covered, for 48 minutes. Shape lettuce leaves into cups. Arrange on a serving platter. Spoon equal portions of the bean mixture into the lettuce cups. Sprinkle with the reserved almonds.
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grandma's secret
grandma's secret
Dried or fresh mint adds a delicate spring flavor that goes well with this dish, especially with the peas. So Grandma occasionally substituted a little dried mint for some of the dried basil. A little mint goes a long way (and Grandma rarely measured), so start by substituting 1/2 teaspoon chopped fresh mint for 1/4 teaspoon of the basil, if available. Or use 1/2 teaspoon of dried mint.
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