Tender lima beans and petite peas cooked in chicken broth are even better with fresh rosemary and toasted pine nuts. And there's no need to thaw the peas or beans before cooking.
1 (14-ounce) can chicken broth
1 (10-ounce) package frozen baby lima beans
4 1/2 cups frozen petite peas (1 1/2 [16-ounce] packages)
1/2 teaspoon sugar
3/4 cup pine nuts
2 tablespoons butter or margarine, melted
3 green onions, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
How to Make It
Bring broth to a boil in a saucepan; add lima beans. Return to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas and 1/2 teaspoon sugar; cook 2 minutes. Drain.
Sauté pine nuts in 2 tablespoons butter in a large skillet over medium heat until golden. Add bean mixture, green onions, and next 3 ingredients; cook 1 minute or until thoroughly heated. Stir in remaining 3 tablespoons butter until melted.