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.
SWEET FRESH LIMA BEANS
Steps:
- Bring about 3 1/2 cups water to a boil in a small saucepan.
- Heat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.
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.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
FRESH LIMA BEANS, SWISS CHARD AND HAM HOCK
I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps even kale. Personally, I'd stick with fresh beans. This tastes like a whole different vegetable than the one I remember from my childhood.
Provided by Diann is Cooking
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
- Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
- Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
Nutrition Facts : Calories 98.1, Fat 0.5, SaturatedFat 0.1, Sodium 441.1, Carbohydrate 18.6, Fiber 5.3, Sugar 2.2, Protein 5.8
FRESH LIMA BEANS
Make and share this Fresh Lima Beans recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the 2 cups lima beans in simmering water for 20 minutes or until tender.
- Rinse with cold water, and drain.
- Combine the olive oil, red wine vinegar, and salt.
- Add beans, grape tomatoes, olives, and chopped parsley, and toss well.
Nutrition Facts : Calories 132.1, Fat 4.7, SaturatedFat 0.7, Sodium 449.1, Carbohydrate 17.9, Fiber 5, Sugar 0.5, Protein 5.3
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