Best Creamy Baby Green Limas Recipes

CREAMED LIMA BEANS

Steps:

• Cook the frozen lima beans according to package directions, drain well and set aside.
• Using a medium size saucepan, place the butter and onions in the saucepan and cook until onions are tender. Add the four and salt and pepper to the pan, mix until well blended.
• Slowly add the milk and brown sugar to the pan,stirring until well incorporated and the mixture heats up to bubbly. Stir in the sour cream and drained lima beans, continue to cook until limas are heated through. Add the garlic powder to your taste. Serve immediately.

CREAMED LIMA BEANS

Steps:

• Cook lima beans according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Total amount of milk depends on how thick you prefer the sauce to be.
• Stir in sugar, salt and pepper.
• Add cooked, drained lima beans.

GREEN BABY LIMA BEANS

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.

CREAMY BABY GREEN LIMAS

Steps:

• 1. Cut sausage into half circles. In a large stock pot, brown smoke sausage. Chop onion while sausage is cooking.
• 2. Add onion to pot, sprinkle with salt and cook until onions are wilted.
• 3. Add lima beans to pot and add enough water to cover beans at least 2 inches above the beans.
• 4. Bring to a boil, then lower heat. Allow beans to cook for about 90 minutes. Add salt and pepper.
• 5. As beans begin to soften, stir beans and with the back of the spoon mash beans against the side of the pot. Do this frequently, creating the creaminess you want in this dish.
• 6. After mashing beans several times and about two hours has passed, this time will depend on the beans, your beans should be soft and creamy. Serve over white rice and with a wedge of cornbread.