Dinner ideas

Baked lima beans

baked lima beans
1H 50M



1.Place beans in medium bowl, cover with water; soak overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, 15 minutes or until beans are just tender. Drain.
2.Preheat oven to 200°C/180°C fan-forced. Oil 19cm-square loaf pan; line base with baking paper.
3.Bring stock to the boil in medium saucepan. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, 10 minutes or until polenta thickens. Stir in mustard, cheese and parsley. Spread polenta into pan; cover, refrigerate about 3 hours or until firm.
4.Heat oil in large flameproof dish; cook onion and garlic, stirring, until onion softens. Add beans, undrained tomatoes, paste, sugar and extra stock; bring to the boil. Cook, uncovered, in oven about 40 minutes or until sauce thickens.
5.Preheat grill.
6.Turn polenta onto board; trim edges. Cut into four squares, cut each square into two triangles. Grill polenta until browned both sides. Serve polenta with bean mixture.

Also known as butter beans, lima beans are small and pale green if picked young or large, flat and white if picked when fully grown. The baked beans are even better if made a day in advance, as this allows the flavours to develop.


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