Lima Beans With Yogurt And Basil
serves 2-4
A fresh and creamy dressing with yogurt and basil is incredibly versatile - here we like it with some fresh lima beans and tomatoes. Try this as a cooling side with a spicy main dish.
2 tablespoons olive oil
1 small onion, minced
4 plum tomatoes, chopped
1 clove garlic, minced
2 cups lima beans, rinsed and drained
1/4 cup chopped fresh basil
1 cup plain yogurt
prep: 10 minutes
total: 30 minutes
colander
medium sauté pan
small bowl
1. Prep all the ingredients. Heat the olive oil in a medium sauté pan over medium heat. When the oil is hot and shimmering, stir in the onion and cook until it softens, 4-6 minutes.
2. Add the tomatoes and garlic and cook until they soften, 3-5 minutes. Add the beans and stir. Simmer until the beans are tender and the tomatoes begin to fall apart, about 10 minutes.
3. Meanwhile, mix together the basil and yogurt. When the beans are tender, stir in the yogurt and turn off the heat under the pan. Cook just until the yogurt is heated through, 1-2 minutes, but don't let the yogurt simmer or it may curdle. Season to taste with salt and pepper.
2. Add the tomatoes and garlic and cook until they soften, 3-5 minutes. Add the beans and stir. Simmer until the beans are tender and the tomatoes begin to fall apart, about 10 minutes.
3. Meanwhile, mix together the basil and yogurt. When the beans are tender, stir in the yogurt and turn off the heat under the pan. Cook just until the yogurt is heated through, 1-2 minutes, but don't let the yogurt simmer or it may curdle. Season to taste with salt and pepper.
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