Skillet-Roasted Limas with Italian Herbs
 

From The Whole Foods Market Cookbook
 

Lima beans have been cultivated in Lima, Peru since about 5000 BC — hence the name. Lima beans can be found fresh, frozen, and dried. Fordhooks (also called butter beans) and baby limas are the two most common varieties. Frozen limas work best in this simple dish. This is an unusual recipe because the legumes are herb roasted, which really enhances the delicate bean flavor. It also crisps the surface of the bean, which steams the inside, making the texture more fluffy than boiling.

Serves 4–6
 

1 lb frozen lima beans
2 tsp olive oil
2 large garlic cloves, minced (about 1 tsp)
1/4 cup pitted, chopped green olives
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried sage
1/4 tsp freshly ground pepper
3/4 cup canned diced roasted red peppers, well drained
 

Preheat the oven to 400°F. Cook the lima beans in enough boiling salted water to cover them until firm-tender, 6 to 8 minutes. Drain the beans well, and dry them on paper towels. Place the lima beans in a medium mixing bowl. Add the olive oil, garlic, olives, basil, oregano, sage, and pepper. Toss well.
 

Place the bean mixture in single layer in a baking pan, spreading thinly and evenly. Roast until the beans are softened and golden brown, 10 to 15 minutes, stirring occasionally. Remove from the baking pan and place in a medium serving bowl. Mix in the roasted red peppers.