Sublime Limas

This entry is a little distraction from Italian cuisine, but I had to share it because it is so delicious and wonderful for pairing with grilled summer meats. The following recipe was adapted and modified from www.culinate.com by substituting lima beans for fava beans (very easy since limas can be purchased frozen), and adding some chopped red onion to the hot pancetta. 

Sublime Limas

3-4 Tbsp olive oil

3 oz. pancetta, chopped into small bits

1/2 cup red onion, sliced or chopped

3 cups lima beans

Handful of mint, chopped

Salt to taste

Heat oil in a large skillet over low-medium heat. Add pancetta and let it cook until it starts to get a little bit crispy. Add the red onion and let these ingredients sizzle another 10 minutes, stirring occasionally. Add lima beans and cook another 10 minutes, or until beans are heated thoroughly and so that the skins start to caramelize slightly (light brown color). Turn off the heat! Add mint and salt to taste and serve immediately with grilled seafood, pork or lamb and sourdough bread (or at least that is my personal opinion). Leftovers, even cold, make for an easy lunch the next day.

This was my first time cooking with Pancetta and
before I started to chop, I had a moment of admiration
of its delicate rolled layers of fat and muscle. Pancetta is known
as Italian bacon- salt cured and lightly spiced. 

Pancetta and onions unite! There is something so comforting
about the smells and sounds of sizzling onions in meat fat.

The final ingredients have jumped into the pot. Just stir and serve! 

I was a bit nervous about the taste of this dish since we added
mint to an entourage of salty-savory ones. But the result was fantastic.
Next time you buy mint for mojitos, be sure to pick up some
lima beans too!