SOUTHERN LIMA BEANS WITH HAM
Steps:
- Rinse and sort the beans. Set aside.
- In a large Dutch oven, heat olive oil over medium-high heat. Add onion and celery; cook, stirring frequently, until soft, about 5-8 minutes. Add garlic and cook for 1 more minute, stirring constantly.
- Add the rinsed beans, ham hock, bay leaf, water, salt and pepper. Bring to a boil; reduce heat slightly just so that it's at a low boil, and cook for 20 minutes. Reduce heat again just so that the liquid is simmering. Cover and cook for about 1 ½ hours, or until beans are tender. Check the beans after 1 hour, because they may be soft enough at that point if you like your beans a bit more firm. If you prefer the beans really soft and broken down, you may prefer to extend the cooking time to 2 hours. While the beans are cooking, check to occasionally make sure that the beans are covered with water (adding more water, if necessary). Discard bay leaf, remove ham hock from the pot, and shred or chop the meat. Return chopped meat to the pot with the beans. Taste and season with additional salt and pepper, if necessary. Garnish individual servings with hot sauce and herbs; serve with cornbread.
Nutrition Facts : ServingSize 1 cup, Calories 285 kcal, Carbohydrate 39 g, Protein 17 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 210 mg, Fiber 11 g, Sugar 6 g
LIMA BEAN SOUP WITH HAM
Steps:
- Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 21 g, Cholesterol 42 mg, Fiber 5 g, Protein 12 g, SaturatedFat 5 g, Sodium 773 mg, Sugar 5 g, Fat 10 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
Steps:
- Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
LIMA BEAN AND CORN SUCCOTASH
Succotash is a simple-and simply delicious-Thanksgiving side, as well as a true Southern staple.
Categories American Southern Thanksgiving side dish vegetarian パン
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring beans and 8 cups water to a boil in a large pot. Season with salt. Reduce to a simmer and cook until tender, 20 to 25 minutes. Add corn and cook just until tender, 4 to 6 minutes. Drain any excess liquid and return beans to pot. Add cream and cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in butter. Season with salt and pepper.
LIMA BEANS, CORN AND HAM
A great way to use some leftover ham. Comfort food for sure. Serve over mashed potatoes. Sorry amounts are so vague. Use what you have.
Provided by charlie 5
Categories Ham
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute the beans and corn in butter until just beginning to caramelize. Salt and pepper to taste. Toss in left-over ham and heat through.
Nutrition Facts : Calories 927.9, Fat 7.4, SaturatedFat 1.2, Sodium 113.1, Carbohydrate 213.2, Fiber 29, Sugar 1.7, Protein 35
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.
HAM HOCKS AND LIMA BEANS
Make and share this Ham Hocks and Lima Beans recipe from Food.com.
Provided by CJAY8248
Categories Beans
Time 3h
Yield 1 kettle of beans, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
BABY LIMA BEANS AND CORN
A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!
Provided by Seasoned Cook
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size saucepan bring water to a boil.
- Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
- Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
- Serve and enjoy!
Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4
LIMA BEANS AND HAM SOUP
Make and share this Lima Beans and Ham Soup recipe from Food.com.
Provided by good2bdunn
Categories Low Cholesterol
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes.
- Set aside to soak for 1 hour.
- While beans are soaking, melt butter in large soup pot.
- Saute onions, carrots, and celery for 3-5 minutes.
- Add 8 cups water, bay leaf, salt and dash of pepper.
- Add halved potatoes.
- Drain lima beans and add to pot.
- Bring to a boil and then cover and reduce heat to medium low.
- Simmer for 1 1/2 to 2 hours or until beans are tender.
- Add cubed ham during last half hour.
- Mash the potato halves to thicken the stock.
- Salt and pepper to taste.
Nutrition Facts : Calories 487.4, Fat 7.7, SaturatedFat 3.7, Cholesterol 44.3, Sodium 1425.8, Carbohydrate 71.9, Fiber 17.7, Sugar 8.6, Protein 33.9
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
Provided by Amelia Saltsman
Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Stir in basil and serve.
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