White Lima Beans with Fresh Tomatoes and Basil

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

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

By Richard Sax and Marie Simmons

Published 2000

  • About

We used to cook dried beans on top of the stove in lots of liquid, but then we learned to bake them. Baking is a relatively mindless, labor-free method, for there is no stirring or other attention required. Just place the beans in a baking dish, add seasonings and unsalted broth or water, cover, and bake. We’ve even baked beans this way without soaking them first. The beans needed about thirty minutes more baking time, and the results were excellent.