Lima Beans With Aji Chiles

This vibrant side dish celebrates the natural sweetness of baby lima beans, enhanced by the gentle heat of fresh aji chiles and the earthy aroma of sautÃÂ©ed leeks. The beans are simmered until tender, then tossed in a rich compound butter infused with lemon zest, salt, and freshly ground pepper. The result is a harmonious blend of textures and flavors, offering a creamy mouthfeel with a bright, citrusy finish. Perfect as a healthy accompaniment to grilled meats or fish, this vegan-friendly recipe brings a fresh, garden-to-table elegance to your dinner table. ItÃ¢ÂÂs quick to prepare, making it an ideal choice for weeknight meals or summer gatherings where simple, wholesome ingredients shine.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 15.2

Dietary: Gluten-free, Vegetarian

Description

This vibrant side dish celebrates the natural sweetness of baby lima beans, enhanced by the gentle heat of fresh aji chiles and the earthy aroma of sautÃÂ©ed leeks. The beans are simmered until tender, then tossed in a rich compound butter infused with lemon zest, salt, and freshly ground pepper. The result is a harmonious blend of textures and flavors, offering a creamy mouthfeel with a bright, citrusy finish. Perfect as a healthy accompaniment to grilled meats or fish, this vegan-friendly recipe brings a fresh, garden-to-table elegance to your dinner table. ItÃ¢ÂÂs quick to prepare, making it an ideal choice for weeknight meals or summer gatherings where simple, wholesome ingredients shine.

Ingredients

1 Leek; white part only
2 Aji chiles; fresh, stems and seeds removed, minced (Serrano chiles can be substituted)
2 tb Butter
1 tb Olive Oil
1 lb Lima Beans; baby fresh, or frozen (thawed). Do not use dried beans.
0.5 c Water
1 tb Lemon Juice; fresh squeezed
1 ts Lemon or Lime zest
0.25 ts Salt
0.25 ts Black Pepper; freshly ground

Directions

1
Finely chop the white part of the leek and mince the aji chiles, removing stems and seeds.
2
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium heat.
3
Add the chopped leek and aji chiles to the skillet and sautÃÂ© for about 30 seconds until fragrant.
4
Add the lima beans, water, and lemon juice to the skillet.
5
Bring the mixture to a boil, then reduce the heat to low.
6
Cover the skillet and simmer for 8 to 10 minutes, or until the beans are tender.
7
Meanwhile, in a small bowl, mix the remaining 1 tablespoon of butter with the lemon zest, salt, and black pepper until combined.
8
Drain any excess liquid from the beans in the skillet.
9
Add the butter mixture to the beans and simmer for one more minute, stirring gently to coat the beans evenly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Substitution: If fresh aji chiles are unavailable, you can substitute them with minced Serrano chiles for a similar heat level and flavor profile.

Bean Selection: Use baby fresh lima beans or thawed frozen limas for the best texture. Do not use dried beans as they require significantly longer cooking times and will not achieve the same tender result.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to prevent drying out.

Tip: For a richer flavor, you can increase the amount of water to 1 cup if your beans are particularly dry or if you prefer a saucier consistency.

Keywords: lima beans, aji chiles, leek, lemon zest, butter sauce, vegan, side dish, fresh vegetables, healthy dinner, quick recipe, baby limas, citrus butter, sautÃÂ©ed beans, summer sides

Read it online: https://www.chefs-mate.com/recipe/lima-beans-with-aji-chiles/