Lima Beans with Galangal

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

In Burma the cook starts not with dried beans but with fresh butter beans or limas. Those are hard to come by in North America, so I usually substitute frozen limas or edamame (soybeans), both available in well-stocked supermarkets and Asian groceries.

Here, the bright green, beautiful beans are cooked in hot oil flavored with a little garlic and slices of galangal. If you cannot find galangal, substitute ginger; the flavor will be different but still pleasing, and with a warm tingl