Savory Limas Food

SAVORY LIMAS

Steps:

• Melt butter in a medium-size heavy saucepan; add frozen lima beans, sugar, salt and pepper; add water and stir, cover.
• Cook slowly for 5 minutes; stir with a fork to mix with seasonings; cover again. Cook 15 minutes longer, or until tender. Add a little more water, if necessary.
• Sprinkle parsley and lemon juice over; toss lightly to mix.

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.

HAM & LIMA SOUP

Steps:

• 1. Soak beans overnight however you like, I prefer the stove top/oven method (see Soaked and Cooked Tender Beans). Drain and put aside. Now if you are in a hurry, 4 -15 ounce cans will do, just be sure to rinse well.
• 2. In a large stockpot, simmer the ham bone in the stock along with the bay leaves, thyme and oregano for at least a couple of hours, the longer the better. It is ready when the meat falls off. Remove bone and ham from the pot and place on a platter discarding the bone. When cool to touch, shred or tear the ham into bite size pieces. Put aside.
• 3. In a skillet, fry the bacon until fully cooked. Remove bacon with a slotted spoon and set aside. Add onion, celery, garlic and carrots to bacon grease and sauté over medium heat until onions are translucent. Remove vegetables with the slotted spoon and add to the stockpot.
• 4. Add the limas, ham to the pot and bring to a boil. Add the potatoes, bacon, salt and pepper to taste, and bring back to a boil. Skim off any foam that rises to the top. Reduce to a slow simmer; cover and cook on low for about 45 minutes or until beans are tender and begin to break down.
• 5. I serve it with cornbread...mmmm!
• 6. Soak and cook beans: I prepare dried beans two ways. When I think ahead I cook them in a slow cooker overnight with seasonings, on a warm setting and then a few hours the next day on low. Or if I forget, I use the stove-top/oven method that does the same in a couple of hours. The oven seems to work better than using just the stove, making a faster, tender pot of beans. Here's how: cover the washed beans with about 2-inches of water in a dutch oven with a tight fitting lid. Preheat oven to 325 degrees F. Add your seasonings and heat on the stove over high heat until the water just starts to simmer. Place in the oven and cook for 90 minutes. Stir and check the tenderness of the beans. If needed, cook another 15 minutes or until beans are tender for your recipe. Drain and you're ready to go.

SAVORY MASHED LIMAS

Steps:

• Cook lima beans according to package instructions. While beans are cooking, mince garlic and in a small saucepan cook in butter over moderately low heat, stirring, until pale golden.
• Drain beans in a large sieve and transfer to a food processor. Add garlic mixture, milk, nutmeg, and salt and pepper to taste and purée until smooth.

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!

SAVORY LEMON LIMAS

Steps:

• In a small saucepan, bring water to a boil. Add lima beans; return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Combine the butter, lemon juice, sugar, mustard and salt; pour over beans and toss to coat.

SAVORY MASHED LIMAS

Steps:

• Cook lima beans according to package instructions. While beans are cooking, mince garlic and in a small saucepan cook in butter over moderately low heat, stirring, until pale golden.
• Drain beans in a large sieve and transfer to a food processor. Add garlic mixture, milk, nutmeg, and salt and pepper to taste and purée until smooth.

SAVORY LEMON LIMAS

Steps:

• In a small saucepan, bring water to a boil. Add lima beans; return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Combine the butter, lemon juice, sugar, mustard and salt; pour over beans and toss to coat.