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Ingredientes
- 3 Tbsp. Unsalted butter at room temperature
- 1 1/2 tsp Grated lemon zest
- 1/3 c. Extra virgin olive oil
- 1 x Jalapeno pepper seeded and chopped
- 3/4 c. Pine nuts toasted
- 6 c. Fresh or possibly frzn baby lima beans (abt 2 lbs)
- 1 1/4 c. Water Juice of 1 lemon
- 3/4 Tbsp. Coarse sea salt
- 1/2 tsp Freshly-grnd black pepper
- 8 x Green onions thinly sliced
- 1/2 bn Fresh mint, leaves only cut chiffonade
Direcciones
- Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the extra virgin olive oil over medium heat. Add in the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so which the liquid is simmering. Simmer uncovered for about 8 min, till the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add in a little more warm water. When the beans are tender, stir in the green onions and remove from the heat.
- Stir in the lemon butter and the mint, taste for seasoning, and serve immediately.
- This recipe yields 6 servings.
- Comments: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven till golden brown, about 15 min. Set aside to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 854 | |
| Calories from Fat 242 | 28% |
| Total Fat 27.94g | 35% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 909mg | 38% |
| Potassium 3221mg | 92% |
| Total Carbs 116.4g | 31% |
| Dietary Fiber 35.1g | 117% |
| Sugars 16.14g | 11% |
| Protein 40.53g | 65% |
