Ingredients:

  • 2 cups Hanover baby lima beans (dry) or 4 cups cooked beans
  • 4 cups vegetable or chicken broth (950 ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon dried thyme (5 g)
  • Salt and pepper to taste
  • 1 cup heavy cream (240 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • Chopped fresh parsley for garnish

Instructions:

  1. If using dry beans, soak them overnight in water. Drain and rinse before cooking. In a large pot, combine soaked beans and broth. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes.
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and dried thyme; cook for another 1-2 minutes until fragrant.
  3. Stir in heavy cream, Dijon mustard, and lemon juice to the skillet. Simmer for 5 minutes, allowing the sauce to thicken slightly.
  4. Once the beans are tender, drain them and add to the cream sauce. Stir to coat the beans evenly; season with salt and pepper to taste.
  5. Transfer to a serving dish and garnish with chopped parsley.