Delicious Dishes You Can Make With Frozen Vegetables

Lima Beans Sweet and Sour (CAWCOM) (1) The name of the game these days seems to be fresh.  Fresh everything.  However, I’m sure a Bostonian digging out of 7 feet of snow is not thinking fresh.  They’re probably thinking “what can I make that’s in the freezer since I can’t get the car out of the snow bank.”  One of the two vegetables I buy in frozen bags are peas and lima beans.  Lima beans are a New World bean and they are often overlooked in the contemporary kitchen and they shouldn’t be as they are delicious as you will shortly discover in this extraordinarily flavorful dish enhanced by a good-quality white wine vinegar, which is the scapece (the Italian word for something marinated with vinegar or a ceviche) part of the dish, melded with the flavors of sweet onions, ripe tomatoes, pine nuts, and currants and basil. The dish can be served either a side dish or as an antipasto.

Yield: Makes 4 servings
Preparation Time: 35 minutes

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons sugar

1/4 cup white wine vinegar

1 1/2 cups crushed tomatoes, preferably fresh

10 ounces frozen lima beans

1 tablespoon currants, soaked in tepid water 15 minutes and drained

1 tablespoon pine nuts

Freshly ground black pepper to taste

2 teaspoons finely chopped fresh basil

1. In a skillet or an earthenware casserole, preferably, heat the olive oil over medium heat, then cook the onions and garlic until translucent, stirring occasionally so the garlic doesn’t burn, about 8 minutes.

2. Dissolve the sugar in the vinegar. Pour the vinegar and tomatoes into the skillet or casserole and cook 5 minutes so the vinegar evaporates a bit. Reduce the heat to medium-low and add the frozen lima beans, currants, pine nuts, and black pepper. Cook 15 minutes, stirring occasionally. Stir in the basil and after 1 minute transfer to a serving platter or bowl to let the preparation come to room temperature before serving.

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