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
SOUTHERN LIMA BEANS WITH RICE
I was born and raised in the south, and we eat a lot of beans. Here is a easy and basic lima bean recipe. We've been doing it this way for years. You can use ham hocks, hambones, smoked bacon or smoked sausage for the pork flavor in this dish. Also fresh, frozen or even canned beans can be used--they just won't have to cook as long.
Provided by southern chef in lo
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 62.5, Fat 1.9, SaturatedFat 0.3, Sodium 143.8, Carbohydrate 9.3, Fiber 2.4, Sugar 0.6, Protein 2.5
SWEET PLANTAINS
Steps:
- To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
- Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
- Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
SOUTHERN PLANTATION LIMA BEANS
Make and share this Southern Plantation Lima Beans recipe from Food.com.
Provided by Chief Jack
Categories Beans
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Sift through the beans for Foreign Bodies and rinse.
- In a stock pot, cover the beans with 2 inches of water and soak for 4-5 hours.
- Chop the baked ham rind to about 1/4 inch squares.
- If you use bacon, cook it off about three quarters of the way to render out some of the fat and drain well before chopping.
- (Reserve the fat for the roux later, at your option!) Drain the soaking water, add the meat to the beans and cover with water by about 2 inches.
- Bring the beans to a slow boil, add the Liquid Smoke, salt and pepper, cover and reduce the heat to a low simmer until tender.
- (From 45 minutes to 2 hours, depending on the beans and the heat so check them often.) When the beans are nearly tender, in a small sauce pan, mix the flour and oil (you can use the leftover bacon fat) and heat, mixing until bubbling.
- Because of the variable of how much water is left in the beans, Ive found its better to thicken the sauce backwards.
- Start spooning bean water into the roux to thicken it to a paste (like thin mashed potatoes) then adding the paste back into the beans a tablespoon at a time, and stirring to the desired thickness.
- Keep in mind it wont fully thicken until it comes to a boil and it may take a few tries to get it how you want it.
- Serve in a large bowl topped with the chopped Pecans.
- Any leftovers will freeze.
Nutrition Facts : Calories 312.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 14.7, Sodium 440.1, Carbohydrate 38.7, Fiber 11.2, Sugar 5, Protein 19.1
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.
SOUTHERN STYLE LIMA BEANS
Make and share this Southern Style Lima Beans recipe from Food.com.
Provided by lazyme
Categories Ham
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Simmer beans in one to two quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly.
- Drain and put them into the crockpot.
- Add remaining ingredients.
- Cook four to eight hours on "auto-shift" or "low" heat.
- At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat to return to crockpot.
- When done, this dish should resemble a stew with a thick broth. The beans should be soft, but not quite falling apart. If you cook it too long, it will be tasty but will resemble split pea soup.
- Serve with biscuits or cornbread.
Nutrition Facts : Calories 420.2, Fat 1, SaturatedFat 0.2, Sodium 24.7, Carbohydrate 80.3, Fiber 23.2, Sugar 13.2, Protein 25.4
CANDIED LIMA BEANS
A homestyle restaraunt called The Ingelnuk served these. They would come out with a big bowl of them and pile them on your plate. They sound odd, but are actually my favorite way to eat Lima Beans!
Provided by Kimberly S
Categories Beans
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cover beans with cold water.
- Soak for 4 hours, Drain.
- Place beans in a 3/4 quart saucepan.
- Cover with cold water.
- Add salt.
- Cook over medium heat for 1-1/4 hours, or until tender.
- Remove from heat and drain.
- Place drained beans in a mixing bowl.
- Add brown sugar and butter stiring until well blended.
- Put beans in a 9x13 pan.
- Bake at 325 for 1 hour.
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- Add the beans to a large pot or dutch oven. Add the ham hock, water, and salt. Bring to a boil, reduce the heat to a low boil, and cook for about 20 minutes. Reduce the heat to a simmer, cover tightly and cook for 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep the beans just covered. Stir less frequently to allow the beans to stay intact, or stir more often to create a thick, rich broth. Be sure to see the blog post for details. Add the pepper and additional salt to taste. If desired, remove the hock, shred the meat, and return it to the pot.
- Place beans, water, ham hock, salt and pepper in a 6 quart slow cooker and cover. Cook on high for 5 hours (or low for 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat, and return it to the slow cooker.
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