Best Dragos Creamy Lima Beans Recipes

CREAMED LIMA BEANS

Creamed Lima Beans image

When my DH and I got married he requested Creamed Lima Beans. I had heard of Creamed Corn before but never limas. I soon found out it was a dish his great aunt prepared for him regularly so I dutifully learned to fix it too. She also used this sauce for creamed peas or carrots.

Provided by Marg CaymanDesigns

Categories Beans

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen lima beans, cooked
water, for cooking lima beans
3 tablespoons butter
3 tablespoons flour
1 1/2-2 cups milk
1 teaspoon sugar
salt and pepper

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.

SIMPLY DELIGHTFUL AND EASY LIMA BEANS

Simply Delightful and Easy Lima Beans image

I love lima beans and wanted to make a simple recipe that was tasteful but quick and easy to make. I had made something similar years back but changed it to suit my taste.

Provided by ForeverMama

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen lima beans
2 1/2 cups water
4 garlic cloves, crushed
3 fresh thyme sprigs (leaves only, refer to Note below. Use fresh thyme only, not dried)
1 bay leaf
2 -3 tablespoons extra virgin olive oil (good quality brand, or else it won't taste the same)
1/2 teaspoon sea salt (more or less to taste)
1/4 teaspoon fresh ground black pepper

Steps:

Place frozen lima beans in a saucepan. Cover with the water.
Add garlic, thyme and bay leaf and stir. Bring to a boil. Cover, reduce heat, and simmer 15 - 20 minutes or until tender.
Into a sieve that is place over a bowl, pour off broth. Pour approximately 1/2 - 1 cup of broth back into saucepan with lima beans. Shake any garlic or thyme that sticks to sieve back into the lima bean mixture. Discard bay leaf. Stir in salt and pepper to taste. Evenly pour olive oil over all and stir. Check for seasoning and adjust with salt, pepper, olive oil, if necessary. Serve hot.
NOTE: to remove leaves from stem, turn stem upside down and run both index finger and thumb down main stem. This will remove outer stems and leaves. Add outer stems and leaves to dish. Do not chop.

Nutrition Facts : Calories 144.6, Fat 7, SaturatedFat 1, Sodium 349.4, Carbohydrate 16.1, Fiber 4.6, Sugar 1.1, Protein 4.9

CREAMY BAKED LIMA BEANS

Creamy Baked Lima Beans image

Make and share this Creamy Baked Lima Beans recipe from Food.com.

Provided by jmsmith7405

Categories Beans

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb dried lima beans
3 teaspoons salt
3/4 cup butter (Butter is best, but often I use half butter and half oleo) or 3/4 cup oleo (Butter is best, but often I use half butter and half oleo)
1/2 cup dark brown sugar
1 teaspoon dry mustard
1 tablespoon molasses
1 cup sour cream

Steps:

Soak Beans overnight, with plenty of water above the beans. They soak it up!
In the morning, drain the beans, cover with water, add 1 tsp salt and cook until slightly tender -- 20-30 minutes. However, you must watch these babies, because they have a big tendency to boil over!Just bring them to a boil (watching them), then lower the heat --- and still watch them!
After the beans are cooked, drain again and rinse them under hot water, and place them in a lightly sprayed or greased (oleo) casserole dish.
Dab Butter over beans; mix "lightly"! or they get squishy.
Stir in Molasses.
Finally, pour in sour cream and mix "tenderly".
Bake at 350 for one hour. (again, keep an eye on them, I don't think I usually bake them for and entire hour).

Nutrition Facts : Calories 622.6, Fat 31.7, SaturatedFat 19.7, Cholesterol 77.9, Sodium 1368.5, Carbohydrate 70.1, Fiber 14.5, Sugar 26, Protein 17.8

LIMA BEAN SOUP

Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

Ingredients

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

BETTY CROCKER 1950S SAVORY LIMA BEANS

Betty Crocker 1950s Savory Lima Beans image

Make and share this Betty Crocker 1950s Savory Lima Beans recipe from Food.com.

Provided by carrie sheridan

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 1/2 ounce) package frozen lima beans
1 teaspoon dry mustard
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons kerry irish gold unsalted butter, melted
1 teaspoon lemon juice

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.