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Minted Lima Beans

Southern Living APRIL 1998

  • Yield: Makes 6 to 8 servings

Ingredients

  • 1 (14 1/2-ounce) can chicken broth
  • 1 (16-ounce) package frozen lima beans
  • 1 (8-ounce) container plain yogurt
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup loosely packed fresh mint leaves
  • Garnish:fresh mint sprig

Preparation

Bring broth to a boil in a large saucepan; add beans, and return to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain beans, reserving 1 cup broth in pan, and keep warm.

Whisk together yogurt and cornstarch; whisk into broth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute or until thickened. Stir in beans, lemon juice, and remaining ingredients. Garnish, if desired.

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Minted Lima Beans recipe

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