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.
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.
CREOLE CHICKEN STEW WITH BABY LIMA BEANS
In less than an hour, you can have this comforting chicken stew, made with baby lima beans, on your table. Boneless, skinless chicken thighs cut down on the cooking time, and they stay nice and tender while the stew simmers. Season to your family's tastes with Creole seasoning, adding as much or as little as you like. Served with cooked white rice, it was made even more "down home" with a hot, crunchy biscuit!
Provided by Bibi
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
- Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
- Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
- Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
- Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 442.4 calories, Carbohydrate 36.1 g, Cholesterol 91.5 mg, Fat 20.1 g, Fiber 7 g, Protein 29.7 g, SaturatedFat 5.8 g, Sodium 845.7 mg, Sugar 1.7 g
CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS
In memory of my Cajun Mama and Daddy who taught me how to cook this recipe. Friends and family always knew if they stopped by for a visit at meal time,they would be invited to sit and eat at my parents table. My picky husband, our children and friends and whoever shared this dish with us, ask for it time and again. I have never...
Provided by Rita Henry, Morris
Categories Steaks and Chops
Time 2h
Number Of Ingredients 8
Steps:
- 1. Cut a slight slit on the curved sides of the pork chops, for them not to curl up while browning them.Season the pork chops on both sides with salt and pepper. Add olive oil, just to cover the bottom of a large skillet. Heat oil on high, fit the four pork chops flat in the skillet. Brown the chops on both sides, as much as you can, on high heat, but not burnt. Transfer the chops from the skillet and place them in the bottom of the crock-pot.
- 2. Add the chopped onions to the skillet and sauté until softened, about a minute. Add 2 cups of hot water to the skillet and the baby lima beans. Stir to scrap up all the tasty bits, from the browned pork chops. Transfer ingredients from the skillet to the crock-pot, on top of the pork chops. DO NOT stir. Cover and DO NOT uncover, unless to add more hot water to cover the top of the beans.
- 3. Cook on high for 2 hours. Check the beans by taste, to see if they are tender and the pork chops at the bottom should be tender, also. Don't let the water get below your beans.
- 4. Measure one tablespoon of flour, add the 1/4 cup of cool water. Stir to dissolve, without lumps. Add slowly to the crock-pot and stir gently, to thicken for a sauce texture. Taste sauce for seasoning and add some Tony Cachere's seasoning or whatever seasoning to your taste (celery salt).
- 5. Serve over, a serving of cooked rice.
BABY LIMA BEANS AND CORN IN CHIVE CREAM
Categories Milk/Cream Side Quick & Easy Bacon Corn Lima Bean Winter Chive Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 side-dish servings
Number Of Ingredients 11
Steps:
- Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
- Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.
GREEN BABY LIMA BEANS
I've never eaten a pinto, like black beans well enough, garbanzos are great in hummus, and split peas are fine, but I have 2 favorites: red beans & green baby limas. Not together, but separately..and not regular limas. It's got to be green baby. These pale green, plump-bodied legumes have a slight kidney-shape curve with a buttery flavor and creamy texture. Good for OAMC. Are you excited?
Provided by gailanng
Categories One Dish Meal
Time 5h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour the beans into a non-reactive bowl. Sort through and remove any debris such as rocks, dirt and imperfect beans. Add enough lukewarm water to completely cover the beans. At room temperature, soak the beans for about 4-6 hours. Drain beans, discarding water, then give one more rinse.
- Place the beans into a 5-6 quart Dutch oven. Add remaining ingredients, exluding the salt. (Sauting the veggies isn't necessary and adding salt at the beginning may toughen the beans.).
- Bring to a boil, cover then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and liquid creamy, approximately an additional 3/4 hour. Note: When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
- Serve over fluffy white rice. Freezes well.
Nutrition Facts : Calories 289.9, Fat 13.3, SaturatedFat 4.4, Cholesterol 42.8, Sodium 941.9, Carbohydrate 23.2, Fiber 5.5, Sugar 2.1, Protein 19.4
BABY LIMA BEANS AND CORN IN CHIVE CREAM
Make and share this Baby Lima Beans and Corn in Chive Cream recipe from Food.com.
Provided by Bev I Am
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp.
- Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
- Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
- Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
- Stir in herbs and salt to taste.
- Serve sprinkled with bacon.
BABY LIMA BEANS AND SAUSAGE
Okay, so, when my husband and I got married everyone thought it'd be hilarious to get us a pig (think Varsity Blues), only instead of getting us a cute little potbelly pig, these guys went out to the country and bought a butcherin' hog. First few months, this pig was soooooo cute, it ate out of my hand, played with the dogs, we even took it to the dog park a time or two. However, six months into it, the pig was still growing... and growing... and growing. Bacon (that's what we named her) finally started tearing up our backyard, destroyed our air conditioning unit trying to get to the roots under it, pushed the dogs around so they didn't get any food (these are Great Danes, big dogs, by the way), tipped over the water basin daily and generally outgrew her surroundings. One day, I get home and... well, long story short, my husband had made a trip to Marvin's Meats and brought home about 300 lbs. worth of pork and there was no piggie to be found in my backyard. I wouldn't touch that meat for six months until our freezer got so bare there wasn't anything but the piggie meat. So, I tried not to think of my little pickle-eater while I cooked up ribs (so good!), butt roast (the best I've ever had) and pork chops (Marvin cut 'em real thick). And this recipe is what came of the last of the sausage and some dried beans in the cabinet.
Provided by OneFootInThePoorHou
Categories One Dish Meal
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place 2 lbs. Lima's in 12 cups water. Bring to a soft boil and maintain for approximately 1 hour or until beans are mostly done but still a little crunchy. Throughout the cooking, add hot tap water to keep the beans covered and strain off any foam that appears.
- Fry bacon chunks until crispy and add bacon and grease to beans with boullion cubes.
- Cook beans the rest of the way.
- Cook sausage in a large skillet and add Frank's hot sauce and ground sage.
- Combine all ingredients and enjoy!
Nutrition Facts : Calories 1089.5, Fat 84.1, SaturatedFat 27.6, Cholesterol 202.5, Sodium 2227.4, Carbohydrate 29.2, Fiber 6.9, Sugar 0.2, Protein 51.5
BABY LIMA BEANS BRAISED IN LEMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering. Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add a little more hot water. When the beans are tender, stir in the green onions and remove from the heat. Stir in the lemon butter and the mint, taste for seasoning, and serve immediately.
SOUTHERN-STYLE BABY LIMA BEANS RECIPE - (4.7/5)
Provided by á-3711
Number Of Ingredients 5
Steps:
- Place water, bouillon cubes and butter in a 4-quart pot with lid. Cover, place over high heat and bring liquid to a boil. Remove lid and add frozen lima beans. Re-cover and bring back to a boil, about 5 minutes. Uncover pot, reduce heat to medium high and maintain a moderate boil for 20 minutes, until beans are tender and most of liquid has evaporated, Stir frequently. If liquid evaporates too quickly, add additional water, 1/2 cup at a time, until the full 20 minutes has elapsed. Maintain water level just below beans' surface so beans don't burn. Season with the black pepper, and serve.
BABY LIMA BEANS WITH TOMATOES AND SAGE
Baby lima beans are a super source of fiber. In this recipe from Philadelphia chef Aliza Green, they're cooked with lots of garlic. Taken from the "Quick and Healthy Low Fat Cooking" cookbook.
Provided by jonesies
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Separate the garlic into individual cloves; peel and slice them.
- In a large heavy-botomed frying pan, combine the garlic, oil and sage.
- Cook over low heat, stirring frequently, for 5 minutes, or until the garlic begins to turn golden.
- Don't let the garlic burn or turn brown.
- Add the beans, tomatoes and water.
- Bring to a boil over medium heat.
- Simmer for 20 minutes, or until thick.
- Season with the pepper.
Nutrition Facts : Calories 142.6, Fat 3.9, SaturatedFat 0.6, Sodium 40.3, Carbohydrate 22, Fiber 5, Sugar 1, Protein 6.2
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