BABY LIMA BEAN SOUP
I had a meaty ham bone...and wanted a hearty stick to your ribs kind of meal. And this is what I came up with. It turned out so tasty...I have to share it. The baby lima beans cook up fast, I didn't even pre-soak them. But if you want...sure go ahead. Total time was 3 1/2 hours...and wow...its even better the next day. All the flavors blend in that time. I hope you give it a try, if your a bean soup person...this is a must.
Provided by Kari-girl
Categories Beans
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot throw in;.
- Washed beans, and the rest of the ingredients, except for the salt.
- Put enough water or stock to completely cover all ingredients.
- Cook for around 3 to 3/12 hours, taste and add the salt if needed.
- ( depends on the ham )
- I put some mozzarella cheese in the bottom of the bowl -- and put the
- soup on top. It melts and gives the soup even more flavor.( as if it
- needed it.lol ).
SOUTHERN STYLE BABY LIMA BEANS
Southern Style Baby Lima Beans are cooked low and slow with bacon and seasoned to perfection. This country delicacy is melt in your mouth deliciousness!
Provided by Nikki Lee - Soulfully Made
Categories Sides
Time 1h5m
Number Of Ingredients 9
Steps:
- In a large pot, slightly saute bacon about 1 to 2 minutes.
- Add remaining ingredients and stir. Cover pot and bring to a boil. Reduce heat to simmer.
- Cook for 30 minutes, stirring periodically. If needed add water. You do not need a lot of liquid, but you don't want them to burn. So add if necessary. Season with salt if desired.
- Cook for another 30 minutes until buttery tender and enjoy.
Nutrition Facts : ServingSize 1 1 serving, Calories 100 kcal, Carbohydrate 16 g, Protein 6 g, Fat 2 g, Cholesterol 5 mg, Sodium 347 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1 g
GREEN BABY LIMA BEANS
I've never eaten a pinto, like black beans well enough, garbanzos are great in hummus, and split peas are fine, but I have 2 favorites: red beans & green baby limas. Not together, but separately..and not regular limas. It's got to be green baby. These pale green, plump-bodied legumes have a slight kidney-shape curve with a buttery flavor and creamy texture. Good for OAMC. Are you excited?
Provided by gailanng
Categories One Dish Meal
Time 5h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour the beans into a non-reactive bowl. Sort through and remove any debris such as rocks, dirt and imperfect beans. Add enough lukewarm water to completely cover the beans. At room temperature, soak the beans for about 4-6 hours. Drain beans, discarding water, then give one more rinse.
- Place the beans into a 5-6 quart Dutch oven. Add remaining ingredients, exluding the salt. (Sauting the veggies isn't necessary and adding salt at the beginning may toughen the beans.).
- Bring to a boil, cover then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and liquid creamy, approximately an additional 3/4 hour. Note: When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
- Serve over fluffy white rice. Freezes well.
Nutrition Facts : Calories 289.9, Fat 13.3, SaturatedFat 4.4, Cholesterol 42.8, Sodium 941.9, Carbohydrate 23.2, Fiber 5.5, Sugar 2.1, Protein 19.4
BABY LIMA BEANS (BUTTERBEANS)
Steps:
- Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.
BABY LIMA BEANS
"My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They've become the Brooks family tradition," says Trisha.
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
- Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.
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