Baby Limas with Red Onion and Fresh Oregano

Preparation info

  • Makes

    3 to 4

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Fresh lima beans are a treat, but they are devilish to shell, so we usually resort to the convenience of frozen limas. The quality is excellent. This light treatment brings out their flavor in minutes.


  • 3 tablespoons finely chopped red onion
  • 1 teaspoon olive oil
  • 1 package (10 ounces) frozen baby lima beans, slightly thawed
  • ⅓ cup reduced-sodium canned chicken broth, fat skimmed
  • 2 fresh oregano sprigs or a Pinch dried oregano
  • Salt and Freshly ground black pepper


    • Combine the onion and olive oil in a medium nonstick skillet. Heat, stirring, over low heat until onion is tender, about 5 minutes. Stir in the lima beans and the broth. Cook, covered, over low heat until beans are tender, 12 to 15 minutes.
    • Strip the oregano leaves from the stems, finely chop, and stir into the beans. Season with salt and pepper to taste. Serve at once.