Lima Beans with Olives and Peppers

Preparation info

  • Makes


    servings as a main course
    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Several notions garnered from Greek cookbooks are combined in this recipe. Although this type of dish is usually served as an accompaniment to meat dishes, it is substantial and flavorful enough to stand on its own as a light one-dish meal.

Dried limas are called for here, but you could use about 3 cups of fresh or frozen beans. If this is to be a main dish, ladle it into soup plates with some of the sauce. Or serve it chilled, as a salad, with a wedge of lemon.