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Rachael Ray's 30-Minute Healthy Recipes

Baby Lima and Tomato Skillet


* 1 (10 oz.) package frozen baby lima beans
* 1/4 C. chopped onion
* 1 clove garlic, crushed
* 1 TBSP margarine
* 1 C. canned tomatoes, diced with juice
* 1/4 teaspoon dried mint leaves, crushed


1. Place the margarine in a large skillet over medium heat until melted.
2. Add the onion and garlic and cook about 3 minutes or until tender.
3. Cook the lima beans as directed on the package.
4. Stir the tomatoes with the juice into the skillet mixture.
5. Stir in the cooked lima beans.
6. Add the mint leaves.
7. Cook 10 minutes or until completely heated through.


Lima beans are funny. A lot of people say they don't like them, but when served in certain recipes, the same people say they love them. Go figure! I think cooking the lima beans correctly is the first step. Then creating a good lima bean and tomato skillet will kind of ease the hesitant lima bean eater into a lima bean lover. Experiment and enjoy!

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