One of my rainy day experiments turned out to be a very nutritious dish with fair amount of protein, anti-oxidants and other stuff that’s good for you. 😊 Use stand-alone or as a side or even as a snack. A half recipe is plenty for two people as a side dish with some left over.
Ingredients:
·
16
oz frozen baby lima beans
·
10
oz baby portobello mushrooms - sliced
·
2
lge yellow onions – cut up to your liking
·
2
tbsp olive oil
·
Salt
& pepper to taste
Preparation:
Cook the lima beans per pkg instructions and set
aside.
In a non-stick Dutch oven , or large skillet, saute the onions over
medium heat until just translucent.
Add the mushrooms and continue to cook until mushrooms
are soft.
Add cooked lima beans and season with salt &
pepper. Give it all a good toss and serve.
Lima Bean Medley paired with BBQ chicken and German Cucumber Salad
Blessed be... and happy cooking!