Barbecued Lima Beans Food

BARBECUED SMOKED SAUSAGE AND LIMA BEANS

Steps:

• In a large nonstick skillet, saute the onion, green pepper and garlic in oil for 1 minute. Add sausage; cook and stir 4-5 minutes longer or until sausage is lightly browned. Stir in the tomatoes, brown sugar, vinegar, mustard, chili powder, ginger, salt and pepper. Bring to a boil. Stir in lima beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over rice.

BARBECUED LIMA BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

BARBECUED LIMA BEANS

Steps:

• Wash beans; sort.
• Soak beans in water to cover in a large bowl 8-12 hours.
• Transfer beans and soaking water to a large saucepan.
• Heat to boil over medium-high heat.
• Reduce heat to medium-low; simmer 1 hour.
• Drain.
• Heat oven to 350°F.
• Combine beans, bacon, tomato soup, onion, bell pepper, brown sugar, ketchup, mustard, and Worcestershire saucen a large bowl; mix well.
• Transfer mixture to a 13" x 9" baking pan.
• Bake until hot and bubbly, about 1 hour.

SLOW COOKER BARBECUED LIMA BEANS

Steps:

• Rinse the beans then combine them with the cold water in a large saucepan. Let the beans soak overnight. Do not drain the beans after soaking. Place the pan over medium-high heat. Add the chopped onion and bring the liquid to a boil. Reduce the heat to a simmer and let cook for 30-60 minutes or until the beans are tender. Drain the beans, reserving the liquid. Transfer the beans to the crock pot. Add the brown sugar, ketchup, Tabasco, corn syrup, salt, and bacon. Mix well. Add enough of the cooking liquid to just barely cover the beans. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours. Stir the beans occasionally. Serve warm.

BARBECUE BEANS

Steps:

• In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
• Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
• Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
• Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

BACON LIMA BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. In a 3-qt. slow cooker, combine beans and remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

BBQ BUTTER BEANS

Steps:

• Mix all except for bacon in bowl and put in greased dish. Sprinkle with bacon and bake,
• uncovered, at 350 for 1 ½ hours.

BARBECUED LIMA BEANS AND HAM

Steps:

• Heat beans, salt, and water to boiling; Cover; simmer 1 hour.
• Drain; reserve liquid.
• Heat oven to 350 degrees F.
• Layer beans, ham and onion in 2 quart baking dish.
• Stir remaining ingredients and 1/2 cup reserved liquid.
• Pour over beans.
• Cover and bake 1 hour, or until beans are tender, adding liquid as needed.

BARBECUED LIMA BEANS BAKED

Steps:

• In a casserole dish (I use cast iron pot) brown bacon till crisp.
• Set bacon aside.
• Add oil to bacon fat and fry onions and garlic about 5 minutes.
• Crumble bacon.
• Add all the rest of the ingredients to pot.
• Bake at 350°F for 2 hours.

BBQ LIMA BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 inches
• Bring to a boil; boil for 2 minutes.
• Remove from the heat; cover and let stand for 1 hour.
• Drain and rinse beans, discarding water.
• Return beans to the saucepan.
• Add 6 cups water, onions and salt; mix well.
• Bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
• Drain and discard liquid.
• Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake 30 minutes longer or until bubbly.