12 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

CindyW's Review

December 25, 2012

detailaddict's Review

March 23, 2011
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.

Cristy's Review

December 20, 2009
I didn't do a good job of following this recipe but it was still worthy of 5 stars. My husband loved it! I left out the pine nuts, green onions, and rosemary.

CookinProgress's Review

June 14, 2009
I didn't realize how great fresh rosemary was until I tried this dish. The texture of the nuts (which I lightly toasted) combined with the greens is perfection. It's a perfect side dish. Relatively sweet. Relatively crunch. Total taste!

KRJEDavid4's Review

January 31, 2009
Excellent recipe! Highly recommend it for all occasions. My husband loves lima beans. Toasted pine nuts in oven, then mixed with vegetables. Used slightly less butter than recipe called for and still very delicious. It is one of my new favorite recipes.