Never in a million years would we have thought of this one on our own and considering how highly original we are, that’s saying a lot.
We saw this recipe for roasted lima beans over at She Cooks … He Cleans. That’s right your standard run-of-the mill FROZEN limas, roasted and reinvigorated. She got the idea on Whole Foods’ website. So here we go modifying it again. (Her recipe was perfect as is, but we didn’t have the same spice mix, or even the same size frozen bag. )
Roasted Lima Beans with Red Pepper
- 12-ounce bag frozen baby lima beans
- sea salt
- 1 tablespoon extra-virgin olive oil, plus more to drizzle
- 2 large cloves garlic, minced
- 1 tsp Zestybeandog Fine Herb Blend
- 1 tbsp fresh rosemary
- ground black or green pepper to taste
- 1/2 a red pepper, diced
Cook lima beans in salted, boiling water until tender, about 5-8 minutes. Drain in a colander and dry with paper towels. In a medium bowl, mix together a tablespoon of olive oil, garlic, dried herb seasoning, ground pepper and red pepper. Add lima beans and toss well.
Line a baking sheet with foil and heat the oven to 400. Place the bean mix in a single layer on the baking sheet. Don’t wash that bowl yet, you’ll need it. Roast until beans and peppers are softened and the beans are a bit as She Cooks … He Cleans puts it “crinkly-crispy on the outside”, about 15-20 minutes, stirring occasionally. Return the beans to the bowl. Drizzle with extra-virgin olive oil and toss to coat. Season to taste with sea salt. Serve warm or at room temperature.