Featured Recipe
Lima Beans Green Coconut Sauce
By Kate
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Hearty lima beans simmered in a vibrant green sauce blending zucchini, basil, and spinach with creamy coconut milk. Subtle zing from lime juice lightens the richness. Simple, plant-based, allergy-friendly meal with layers of texture and fresh vegetal aroma. Easy one-pan technique emphasizing timing and sight cues to avoid overcooking veggies or breaking beans. Versatile: swap zucchini for yellow squash, basil for cilantro, lime juice for lemon. Coconut milk offers luscious mouthfeel without dairy. Ideal for quick weeknight dinner or batch-cooked lunches. Rustic, no-nonsense approach; no fancy gadgets needed. Gluten-free, vegan, nut-free, no added sugars or preservatives.
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Prep:
25 min
Cook:
45 min
Total:
70 min
Serves:
6 servings
vegan
gluten-free
quick meal
one-pan
Introduction
Starting with simple basics here—onions and garlic sautéed slowly build the foundation. You don’t want burned garlic lurking, and translucent onions mean natural sweetness extracted, no bitter edge. Zucchini adds body but watch its texture; too soft makes sauce mushy, too raw throws off balance. Spinach splits time—most cooked into sauce for creaminess and nutrients, some last added quick for freshness and texture. Basil swapped out here for cilantro or parsley—both bring bright herbal notes but cilantro adds a bit more citrusy snap that pairs with lime juice. Coconut milk instead of plain cream or yogurt; fat richness tames acidity and carries earthy beans smoothly. Lima beans are hearty but gentle—no mashing or drying, just warmed through to keep integrity. Practical, fuss-free, and allergy-friendly means you can swap ingredients easily. Focus on smell and look of vegetables to time everything—don’t rely on clocks alone.
Ingredients
About the ingredients
Onions and garlic are your flavor base—use white, yellow, or mild red; avoid raw pungent bits undercooked. Garlic’s nuance intensifies if cooked low and slow. For veggies, slicing zucchini thin ensures even, quick cooking—you want tender but holding shape, no limp mush. Baby spinach pre-washed and tender works best; regular spinach tougher—use sparingly. Herbs can be switched for parsley or cilantro—basil is more subtle but hard to find fresh year-round. Coconut milk full fat adds creaminess you can’t mimic with water or broth; light versions thin sauce too much. Beans canned for convenience. Rinse well to cut canning liquid’s metallic taste. Lime juice is sharper alternative to lemon; adjust to your acidity tolerance. Oil may be neutral (canola, grapeseed). Avoid olive oil topping smoke point. Keep seasoning light till final—coconut milk can mute saltiness if added too early.
Method
Technique Tips
Sauté onions and garlic first—medium heat crucial here. Too hot burns garlic fast, spoiling dish with bitterness; too low and onions sweat unevenly leaving raw flavor. Speaking of timing, watch onions turn translucent and glossy, not brown or dry. Adding zucchini in stages helps keep texture consistent; flag when translucent edges appear, small shriveling but still slight bite. Spinach wilts rapidly—so timing split into two parts avoids overcooking all at once, preventing that slimy feel. Blending temperature too hot can stress blender—cool mix slightly if steam rises. Coconut milk must be full fat for body; low fat results in thin watery sauce needing thickening with starches or reductions. Adding beans last avoids mushiness; they reheat gently in sauce, not boil hard enough to break skins. Addition of lime last brightens flavors—titrate by spoonful to keep control. Stir gently throughout to avoid mashing beans or bruising herbs. Watch for sauce thickness—should coat spoon, not drip too fast, indicating balanced liquid. Serve immediately; cooling toughens coconut fat and dulls brightness.
Chef's Notes
- 💡 Use fresh herbs; cilantro offers bright notes, but parsley works too. Watch for wilting; hard to recover flavors once overcooked.
- 💡 Slice zucchini thin; maintains texture better. Look for translucent edges. Too thick, they take longer; too thin danger of mush.
- 💡 If lime juice overwhelms; start with a bit. Taste, mix, then adjust. Can use lemon or vinegar too—variety matters.
- 💡 Don’t rush the sauté. Listen for sounds; gentle sizzle means sweet onions and fragrant garlic. Avoid burnt bits ruining dish.
- 💡 Adding beans last helps keep whole. Stir gently; no mashing. They warm through sauce, maintain creamy body. Check doneness frequently.
