Lima beans with tomatoes and basil
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This vegetable side dish is ready in minutes and goes well with any meat, poultry, or fish dish. Sauteed lima beans with cherry tomatoes and basil are dressed with red wine vinegar and topped with finely shredded Parmesan cheese. You can use a regular vegetable peeler to shave the Parmesan cheese beautifully.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- One package (280 g) of thawed lima beans
- 3 cloves of garlic
- Cherry tomatoes on a vine
- Wine vinegar, for serving
- Basil for serving
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Recipes with similar ingredients: lima beans, wine vinegar, Parmesan cheese, basil, cherry tomatoes
Cooking the dish according to the recipe:
- In a large skillet, sauté 3 chopped garlic cloves and a pinch of red pepper flakes in olive oil. Season with salt, then add a 10-ounce (280-gram) package of thawed lima beans; cook for about 7 minutes. Remove from heat; stir in halved cherry tomatoes, chopped basil, and a splash of white wine vinegar. Drizzle with olive oil and sprinkle with shaved Parmesan.
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