Candied Lima Beans Food

13 WAYS TO USE FRESH LIMA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lima bean recipe in 30 minutes or less!

SWEET HEAT BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a large ovenproof saucepan or Dutch oven until the fat is rendered and the bacon is crisp, about 7 minutes, then set aside to drain on a paper towel. Add the onion to the pan and cook until softened, 8 to 10 minutes.
• Add the beans, molasses, tomato sauce, brown sugar, mustard, garlic powder, 1/4 cup water and salt and pepper to taste and stir to combine well. Let the mixture simmer for a minute or so. Transfer the pan to the oven and bake, uncovered, until the beans are very tender and dark and the sauce is thick, 1 1 /2 to 2 hours.
• Transfer to a serving dish and top with Candied Jalapenos and bits of bacon.
• Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Thinly slice the jalapenos and place in a single layer on the prepared baking sheets.
• Combine the brown sugar, granulated garlic, mustard, cayenne pepper and salt in a small bowl. Brush the slices of jalapeno with the olive oil. Sprinkle the sugar and spice mixture over the top. Bake until the jalapenos are crispy, 20 to 25 minutes. Set aside to cool.

CANDIED LIMA BEANS

Steps:

• Cover beans with cold water.
• Soak for 4 hours, Drain.
• Place beans in a 3/4 quart saucepan.
• Cover with cold water.
• Add salt.
• Cook over medium heat for 1-1/4 hours, or until tender.
• Remove from heat and drain.
• Place drained beans in a mixing bowl.
• Add brown sugar and butter stiring until well blended.
• Put beans in a 9x13 pan.
• Bake at 325 for 1 hour.

BETTY CROCKER 1950S SAVORY LIMA BEANS

Steps:

• Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
• Drain.
• Mix in butter and lemon juice.
• Serve immediately, garnished with a half-slice of lemon.

ROASTED LIMA BEANS

Steps:

• Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.
• Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.

SOUTHERN STYLE LIMA BEANS

Steps:

• Simmer beans in one to two quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly.
• Drain and put them into the crockpot.
• Add remaining ingredients.
• Cook four to eight hours on "auto-shift" or "low" heat.
• At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat to return to crockpot.
• When done, this dish should resemble a stew with a thick broth. The beans should be soft, but not quite falling apart. If you cook it too long, it will be tasty but will resemble split pea soup.
• Serve with biscuits or cornbread.

LINDA'S PRESSURE COOKER LIMA BEANS

Steps:

• Put the hocks and water into your pressure cooker and set for one hour on high pressure.
• When done, remove to a bowl while the rest of the ingredients cook.
• Add all the veggies and seasonings to the liquid in the pressure cooker and set to high pressure for one hour.
• Meanwhile, pick the meat out of the hocks and dice.
• When the time is up on the pressure cooker let it cool down naturally and then add the meat back to the cooker.
• Test a lima bean - they should be creamy with no grainy texture at all. If they are grainy turn the pressure cooker on for about 15 more minutes.
• Serve it up with Yankee corn bread!
• This recipe is for frozen lima beans, not dried or canned.