Baby Limas with Spinach

Name: Baby Limas with Spinach
Yield: serves 6 to 8
Ingredients: 2 cups dried baby lima beans; 6 cups water; 1/2 onion, finely chopped; 1 clove garlic, finely minced; 1/2 pound fresh spinach leaves; 1/4 cup olive oil; Juice of 1/2 lemon; Salt and freshly ground black pepper to taste

December 9, 2011

Here is another simple, delicious bean dish typical of what you might find in any Greek café. Be careful not to overcook the limas (unless you like them mushy), because they easily lose their shape with long cooking. The beauty of limas is that they have a very distinctive flavor and texture, both of which I adore. Serve the beans with a loaf of crusty country bread.

Recipe notes

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