Smothered butter beans

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you make this with frozen home-cooked limas, they’ll need only 10 minutes of simmering.


  • 1 tablespoon unsalted butter
  • 1 shallot, thinly sliced
  • 1 pint (10 ounces/280 g) cherry or grape tomatoes, halved, or quartered if large
  • 12 ounces (340 g) frozen baby lima beans, rinsed and drained
  • Salt and freshly ground black pepper



In a large skillet or sauté pan, melt the butter over medium-high heat. Add the shallot and cook, stirring, until golden, about 1½ minutes. Add the tomatoes and lima beans; season with salt and pepper. Add 1 cup (240 ml) water, cover, and cook for 15 to 20 minutes longer, until the lima beans are tender, tossing occasionally and adding a little more water if the pan seems dry. Serve.