Tarragon Lima Beans with Stewed Tomatoes
Frozen lima beans simmered with pancetta, stewed tomatoes, and fresh tarragon in a simple stovetop braise. Yellow onion and garlic build a savory base while extra virgin olive oil and ground black pepper finish the dish. A light, herbaceous side that pairs well with roasted meats or grilled fish.
Ingredients
- 16 oz frozen lima beans, thawed
- ¼ cup pancetta, minced
- 14 ½ oz canned stewed tomatoes, undrainedSan Marzano canned tomatoes1:1tomatocanned
slightly different flavor profile
- ⅓ cup yellow onion, minced
- 1 teaspoon fresh tarragon, minced
- 2 tablespoons extra virgin olive oil, divided
- ⅛ teaspoon ground black pepper
- 1 teaspoon garlic, minced
Instructions
- 1
Heat oil in a medium saucepan over medium heat until hot.
- 2
Add pancetta and cook until lightly browned and slightly crisp.
- 3
Add onion and cook until golden brown and softened.
- 4
Add garlic and cook until aromatic.
- 5
Add undrained tomatoes and simmer, stirring occasionally.
- 6
Stir in lima beans and simmer until hot.
- 7
Stir in remaining oil, tarragon, and pepper.
Tips
Stir occasionally during the tomato simmer to prevent sticking and ensure even cooking.
Add tarragon at the end to preserve its delicate flavor and aroma.
Good to Know
Refrigerate in an airtight container for up to 4 days.
Prepare through step 5; reheat gently before serving.
Serve warm as a side dish alongside roasted poultry or grilled fish.
Common Mistakes
Do not skip the initial pancetta browning to avoid a bland, flat flavor base.
Do not add tarragon early to avoid bitter, diminished herbal notes.
Do not skip the final oil and pepper to avoid a dull, one-dimensional finish.
Substitutions
slightly different flavor profile