Lima Bean Casserole with Green Coconut Sauce
This fresh and creamy meal is a satisfying weekday dinner. The green sauce consists of affordable seasonal ingredients like onions, zucchini and spinach, as well as coconut milk and garden basil. Purée these and you’ve got a creamy texture that’s perfect for dipping bread. All the ingredients, including the lima beans, cook in the same […]
Ingredients
- 2 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 2 zucchini, cut into rounds
- 6 cups (140 g) baby spinach
- 1 cup (30 g) basil leaves
- 1 can (160 ml) coconut milk
- 2 cans (14 oz/398 ml each) lima beans, rinsed and drained
- 1 tsp (5 ml) lemon juice
Instructions
- In a large, deep skillet over medium heat, soften the onions and garlic in the oil for 3 minutes. Add the zucchini and 4 ½ cups (115 g) of the spinach. Season with salt and pepper. Continue to cook for 5 minutes or until the zucchini are tender, stirring a few times. Remove from the heat.
- In a blender, purée the vegetable mixture with the basil and coconut milk until smooth. Pour the purée back into the same skillet. Add the lima beans.
- Bring to a boil over medium-low heat to warm the lima beans. Add the remaining spinach and continue to cook for 2 minutes while stirring. Add the lemon juice. Adjust the seasoning. Serve in bowls with slices of toasted country bread, if desired.
This fresh and creamy meal is a satisfying weekday dinner. The green sauce consists of affordable seasonal ingredients like onions, zucchini and spinach, as well as coconut milk and garden basil. Purée these and you’ve got a creamy texture that’s perfect for dipping bread. All the ingredients, including the lima beans, cook in the same pot, making the process all the more convenient. The whole family will be satiated, and you’ll be happy about the money you saved.