No Cook Lima Beans Food

COUNTRY-STYLE BABY LIMA BEANS

Steps:

• Fry bacon with onion until crisp in medium sauce pan with lid.
• Add beans and then broth to cover beans a little less than an inch.
• Cook over medium heat until just boiling, then reduce heat to low, cover, and simmer for 30 minutes.
• Add salt, then cook for another 30 minutes or until beans are very tender. Taste for salt and add more, if desired. (I add black pepper here, too.)
• Turn off heat, uncover pan, and let beans rest for 15 minutes before serving.

CHINESE SESAME LIMAS

Steps:

• Remove limas from package and let defrost a little and separate them with your fingers.
• Heat a skillet over high heat until hot; add the peanut oil, swirl, heat for 30 seconds.
• Scatter in the beans; stir-fry briskly for 30 seconds until the color turns icy green.
• Sprinkle in the salt and sugar and stir rapidly for another 30 seconds to season them evenly.
• Add the stock or water, even out the beans, turn heat to medium-low to maintain a strong simmer.
• Cover (but leave the cover ajar so the liquid will concentrate) and simmer for about 5 minutes.
• Uncover, turn heat high and stir rapidly until the remaining liquid has evaporated.
• Add the sesame oil, stir to distribute evenly and pour into serving dish.

SOUTHERN LIMA BEANS WITH RICE

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

CHEF JOEY Z'S SLOW COOKER LIMAS (VEGAN)

Steps:

• Make sure the Lima beans have been cleaned, rinsed and drained.
• Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot. Stir all together. Add in the Lima beans and stir again to coat.
• Cover and cook for 8 hours on low or 6 hours on high.
• Stir the beans often during the cooking process. After 8 hours on low check the beans to make sure they are soft. Stir in the sour cream and serve.
• Bon Appetit!

NOT YO MAMA'S LIMA BEANS!

Steps:

• CROCK POT: Put all ingredients into a large crock pot and cook for 5-6 hours until beans are soft.
• OVEN: Mix together all ingredients and bake covered at 325 degrees until beans are soft.
• STOVE TOP: Put all ingredients into a dutch oven or stock pot and cook on low for 3-4 hours or until beans are soft. If there is too much liquid, cook uncovered for about another hour to evaporate the liquid.
• **Water should be enough to almost cover the neckbones, but not completely submerge them.
• **Adjust seasonings to taste!

NO-COOK LIMA BEANS

Steps:

• Place lima beans in a colander, and hold under cold running water until thawed. Drain; toss with 1 tablespoon olive oil; season with salt and pepper, and serve.