LIMA BEANS WITH PORK SAUSAGE
This is a delicious dish to bring to a pot-luck or church supper. It it is so easy to put together and you will be returning home with an empty dish.-Ruby Wood, Sugar Land, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring beans, water and salt to a boil. Remove from the heat; cover and let stand for 1 hour (or soak beans overnight). Do not drain. Bring beans to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. , Meanwhile, shape sausage into 3/4-in. balls; brown in a large skillet or until a thermometer reads 160°. Drain fat. Stir in the tomato juice, chili powder, pepper and basil. , Drain beans; add sausage mixture. Simmer for 10 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 531mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 13g protein.
LIMA BEANS W/JOWLS OR SALT PORK (SALLYE)
This a a southern comfort food which my family loves. I usually only make these on the weekends, so they can cook slow and long at a very low temperature. Note: This ain't your diet food, but it is so worth the calories you ingest. LOL
Provided by sallye bates
Categories Vegetables
Time 8h5m
Number Of Ingredients 6
Steps:
- 1. Wash beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods) Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. Turn crockpot on to high
- 2. Sear hog jowls in heavy skillet, then transfer to crockpot with beans Add stick of butter
- 3. Continue cooking on high for approximately one hour, checking to make sure beans are still completely covered by water Dried beans will absorb a lot of water while cooking At this time, add salt and pepper and stir well to blend
- 4. Turn crockpot to medium or low and cook for 6-8 hours until beans are tender and thickened into a sort of soup.
- 5. Good served with cornbread and fresh green or sliced onions.
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.
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.
LIMA BEANS AND PORK CHOPS
Steps:
- Preheat the oven to 350 degrees F.
- Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.
- Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.
- Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
- Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.
SUNDAY STARTUP PORK AND BEANS
Steps:
- Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
- Serve with Corn Bread (recipe follows)
- Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.
WHITE BEANS WITH SALT PORK
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
- If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
- Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
- Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
- Drizzle with olive oil and season with salt; serve with bread.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
WINTER NAVY BEAN SOUP
Make and share this Winter Navy Bean Soup recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place navy beans in large saucepan, add enough water to cover beans.
- Bring to boil, reduce heat and simmer 2 minutes.
- Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
- Drain beans and return to saucepan.
- Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
- Bring to a boil, reduce heat.
- Cover and simmer 2 to 2 1/2 hours or until beans are tender.
- (If necessary, add more water during cooking).
- Add milk and butter, stirring until mixture is heated through and butter is melted.
- Season with additinal salt and pepper.
- I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
- Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
- Discard bone.
Nutrition Facts : Calories 353.8, Fat 19.9, SaturatedFat 8.1, Cholesterol 28.1, Sodium 438.2, Carbohydrate 31.2, Fiber 10.8, Sugar 6.1, Protein 13.6
NECK BONES AND LIMA BEANS
Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice.
Provided by CRB
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
- Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
- Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
- After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 34 g, Cholesterol 110.4 mg, Fat 18 g, Fiber 9.7 g, Protein 49.4 g, SaturatedFat 5.3 g, Sodium 1017.4 mg, Sugar 6.3 g
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