This unlikely recipe is worth trying; it gives a whole new taste to lima beans. It's fast to fix, too, and nutritious.
1 Tbsp olive oil
Heat oil and butter in a large skillet or chicken fryer over medium heat. Add chopped onion, green pepper and celery and sauté until onion starts to brown. Add garlic and sauté a minute longer.
Add white wine and drained limas and bring to a boil. Turn heat low and simmer for about 10 minutes, or until wine is mostly reduced.
Add tomatoes and seasonings. Simmer another ten minutes.
Serve as a side dish, or-- believe it or not-- over spaghetti. Cook 1/2 lb. spaghetti. Add a Tbsp of olive oil and 1/4 cup of grated cheese to the drained pasta. Place on a plate and add limas. Extra grated cheese is good, too.
Note #1: If you're concerned about fats and cholesterol, omit the butter. Use all olive oil, or reduce the olive oil to only 2 teaspoons or so.
Note #2: You may substitute liquid from beans, chicken broth or just water.
Note #3: Stewed tomatoes or tomato sauce can be used, or even spaghetti sauce.
Note #4: Taste! You may need more or less sugar, depending on the acidity of the tomatoes.