This is a really good use for peas, which I normally find boring. I used fava beans instead of limas (as this was what I had on hand), dried rosemary and cut back on the butter and pine nuts to lighten it up; but it was still really good. I ate this with a stuffed chicken breast. This recipe will go into the regular rotation to be used again.
Green Peas and Baby Limas with Pine Nuts
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.
Yield: 12 servings
- 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
- 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.
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