Lima Beans. You either love them or loathe them. When I was a child I was not overly fond of them. My mother used to buy a frozen mixed vegetable mix. There was always lima beans in the mix. We would of course not be allowed to leave the table until we had cleaned our plates. I used to eat the lima beans first to get them out of the way so I could enjoy the rest of my meal. Interestingly enough I ended up loving Lima Beans! Funny how that goes! Perhaps this was the method to my mother’s madness!
This recipe for Lima Beans I am sharing with you today, Baked Honey and Mustard Lima Beans is one of my favourite ways of preparing them. Its quick and simple to make and uses things you probably already have. I think it is one way of changing the minds of any dedicated Lima Bean haters in your house! If you are thinking this does not look exactly like Lima Beans, you would be right.
These are Butter Beans. You cannot get Lima Beans here in the UK. You can get Butter Beans which these are as well as Broad Beans, which are green in colour like Lima Beans. (They are also known as Fava Beans.) Because of the Corona Virus (at the time of this writing), I was unable to get either Lima or Broad Beans. Butter Beans make a very find substitute however!
In this delicious casserole the rich spicy flavours and textures of two different mustards are combined with some honey, thyme, and the beans. This is a dish that is sure to please everyone around your dining room table!
WHAT DO YOU NEED TO MAKE BAKED HONEY AND MUSTARD LIMA BEANS
The ingredients list for this quick and simple casserole is actually not exceedingly long. It uses things most people have in their cupboards and refrigerators all the time.
|1 (14-oz) tin of lima beans, drained well and rinsed|
|1 TBS liquid honey|
|1 TBS Dijon mustard|
|1 TBS grainy mustard|
|1 TBS olive oil|
|Salt and pepper to taste|
|A few sprigs of fresh thyme|
If you cannot get fresh thyme, feel free to use dried thyme, about ½ tsp will do it. It may not be as pretty, but you will still get the herby flavour of the fresh thyme.
HINTS AND TIPS TO MAKE THE BEST HONEY AND MUSTARD LIMA BEANS
If you follow these hints and tips I can assure you great success in making this recipe!
- Read through the recipe thoroughly before beginning. This will familiarise you with any ingredients, methods or equipment needed.
- Preheat your oven and assemble everything needed prior to starting. This will help to prevent you from making any errors or leaving out anything which is integral to the recipe.
- Always drain your beans in a colander and rinse them well under cold running water, then drain them again. This helps to get rid of any “tin-can” flavours that the beans might remain from the can.
- If you do not have tinned beans (or you do not like tinned beans) you can use the equivalent in frozen beans, thawed and drained. You may also cook your own dry beans, according to the package instructions. You will need approximately two cups of cooked beans.
- Do not substitute any other mustard for Dijon. Dijon has a very distinct flavour. Normal mustard would not taste the same. Use a good whole grain mustard.
- If you do not have liquid honey, feel free to use the equivalent amount of creamed honey. Pure clover honey is the best to use as its flavour is quite mild and pure. Some honeys are extraordinarily strong flavoured and can easily dominate the flavours of this simple dish.
- Fresh thyme sprigs are recommended, but if you do not have any, feel free to use dried thyme. I would recommend about ½ tsp maximum.
HOW TO MAKE BAKED HONEY AND MUSTARD LIMA BEANS
Preheat your oven to 375*F. Have ready a small 2 ½ cup casserole dish. I have a small square one that I like to use. You will not need a lid. You can butter the dish or not as you desire. It is not really necessary.
Drain your beans into a colander and then rinse them under running cold water. Drain them again, giving them a good shake over the sink. Pour the drained beans into a small bowl.
Add both mustards and the honey to the bowl along with the olive oil.
Give everything a good stir together and then season to taste with some salt and black pepper.
Pour the Lima Bean, Honey and Mustard mixture into your casserole dish, spreading them out evenly.
Strip the leaves from the sprigs of thyme and scatter them over top of the casserole dish.
Bake, uncovered, in the preheated oven for approximately ½ hour until golden coloured and bubbling.
SUGGESTIONS FOR SERVING BAKED HONEY AND MUSTARD LIMA BEANS
This makes a lovely side dish for any meal. You want to think about flavours and textures that will compliment this dish when deciding what to serve it with. This goes wonderfully with anything that has a smoky flavour, such as ham, ham steaks, or smoked sausages. This also includes bacon joints, bacon chops and smoked pork chops.
This tasty casserole makes a lovely side dish for four people. It also makes a fabulous main dish for vegetarians; in which case it will feed two people. If you are serving it as a main dish for two vegetarians I would add some rice and perhaps a salad and some kind of a bread or biscuit to serve alongside.
You can double the quantities if you are feeding more people but do be sure to bake it in a shallow casserole dish, and adjust the baking time accordingly.
As you can see this is a really quick and easy recipe to make. I can almost guarantee that it is destined become a new family favourite! With its sweet and spicy flavours it is a real winner of a simple dish!
- 1 (14-oz) tin of lima beans, drained well and rinsed
- 1 TBS liquid honey
- 1 TBS Dijon mustard
- 1 TBS grainy mustard
- 1 TBS olive oil
- Salt and pepper to taste
- A few sprigs of fresh thyme
- Preheat the oven to 375*F. You will need a small glass casserole dish large enough to hold 2 ½ cups. You can butter it if you like, but it is not really necessary.
- Put the drained beans into a bowl along with the honey, both mustards and olive oil. Season with some salt and pepper to taste. Toss all gently together.
- Pour the bean mixture into the prepared casserole dish. Strip the leaves from the thyme and sprinkle evenly over top.
- Bake for about 30 minutes, uncovered, or until turning golden.
- Serve hot.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.