Grilled Lima Beans

I love the idea of Edamame.  Nothing is better than the salty crunchy satisfaction of a healthy snack.  Unfortunately I have a soy sensitivity and stay away from all soy products, including Edamame.  For a while now I have been searching for an alternative and have finally found it…the elusive Lima Bean. 

I stumbled upon these mysterious beans during my last trip to the farmers market.   Hiding behind the rows of heirloom apples and squash was a case of beans that on a regular basis cause small children to cry at dinner tables across the country.  What I had planned for these little guys was not your mom’s succotash, but a delightful snack, seasoned with mint, garlic and rock salt.

Grilled Lima Beans

1 lb of podded Lima Beans

2 minced garlic cloves

2 tablespoons chopped mint

1 teaspoon red pepper flakes

olive oil

Combine garlic, chopped mint, red pepper flakes with a tablespoon of olive oil.  Toss with the podded Lima Beans. 

Allow the Lima Beans to marinate for about an hour before grilling.  Spray the grill with a nonstick cooking spray.  Heat the grill to 550 or “sear” setting.  Grill the lima beans for about 15 minutes, remember to save the marinate.  

 They should have a nice charred pod and be soft on the inside.  Toss the Lima Beans back into the marinate and add a pinch of rock salt or kosher salt to season.  Serve hot as you would regular Edamame or toss them into a salad as I did.