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Thursday, July 5, 2012

Bubby's Lima Beans Made Over


When Adam and I started dating I was on a strict no red-meat diet so he warned me that I might not have much to eat when he took me to his grandparents' house for dinner.  Since I also avoided breaded chicken and other such dishes when we visited, I think his bubby eventually concluded that I was a vegetarian.  In order to accomodate me, she began making this delicious lima bean dish.  I happily spooned huge mounds of these sweet and savoury beans onto my plate every time, and eagerly took home all the leftovers.

Then I asked her for the recipe.

That was, unfortunately, the end of my lima bean love-affair.

I can't recall exactly the recipe, but what I do know is that aside from lima beans and onion, there was an extremely large quantity of ketchup, brown sugar and olive oil (like 1 cup of each!).

I had been eating dessert for dinner!

I've been meaning to give this dish a healthy makeover for years, but for some reason just got around to it.

Honestly, all that sugar and oil is totally unnecessary. This recipe turned out delicious.  I think even bubby would approve!  In fact, these are so good, I haven't even been willing to share them with Adam yet, as I know he will love them too.  Shhh, don't tell my husband I'm hoarding lima beans!

Bubby's Lima Beans Made Over
1 tsp olive oil
2 onions, minced
3-4 cloves garlic, minced
1 19oz can crushed pineapple, with juice
1/4 cup cider vinegar
1/4 tsp salt
Crushed red chili flakes, to taste (optional)
1.5 lbs frozen lima beans
1/2 cup tomato paste

Pour oil into a large skillet or pot set over medium heat.  Add onions, garlic, pineapple, vinegar and seasonings and simmer until liquid has reduced.  Add lima beans and continue simmering until beans are cooked through and all liquid has been absorbed.  Add tomato paste and turn heat down to low.  Cook for another 4-5 minutes.  Leftovers (if there are any!) can be frozen.

I have entered this recipe into Diet, Dessert & Dogs' Wellness Weekend for July 26th-30th.