Let's face it, we can all do the big entrees in our sleep. However, one thing I think we all struggle with are side dishes. I know this is going to blow some of your minds, but this kitchen wife CANNOT live on mashed potatoes alone. One of my favorite quick and easy go-to's are my Weeknight Lima Beans. The reason I call them weeknight lima beans is because I use frozen beans. I know, I know, it isn't "from scratch", but I am just bypassing the long soak and cook, and they are MUCH better for you than the mushy canned ones. Not to mention I pack them full of flavor.
Let me show you how I do it!
Weeknight Lima Beans:
*Prep Time: 2 min *Cook Time: 10 min *Difficulty: Easy *Servings: 4-6
Ingredients:
- 1 12 oz. Bag of Lima Beans, Frozen
- 1/2 c. of Chicken Stock
- 2 tbsp. Butter
- 1/2 tsp. Seasoning Salt
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
To a medium sized sauce pan, pour in your lima beans (yes, mine were thoroughly frozen) and add the butter and seasoning salt.
Next pour in your chicken stock.
Place over a medium/high heat and bring to a boil.
Lower to a simmer, cover, and let cook for 10 minutes.
Taste for seasoning and add any salt and pepper you feel it needs.
And there you have it!
A perfect weeknight side dish that will go with just about anything! So give these underused veggies a try tonight!
And as always,
Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~
Weeknight Lima Beans:
*Prep Time: 2 min *Cook Time: 10 min *Difficulty: Easy *Servings: 4-6
PRINTABLE RECIPE
Ingredients:
- 1 12 oz. Bag of Lima Beans, Frozen
- 1/2 c. of Chicken Stock
- 2 tbsp. Butter
- 1/2 tsp. Seasoning Salt
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
Directions:
- To a medium sized sauce pan, pour in your lima beans and add the butter and seasoning salt.
- Next pour in your chicken stock.
- Place over a medium/high heat and bring to a boil. Lower to a simmer, cover, and let cook for 10 minutes.
- Taste for seasoning and add any salt and pepper you feel it needs.
- Serve and Enjoy!
0 comments:
Post a Comment