LIMA BEANS AND SAUSAGE
My husbands favorite dish, I make this often for Sunday dinner and we serve it often as a side dish with roast and gravy. We eat it over white steamed rice. My mother in law made this often so it is a cajun comfort food to us. Low in calories but high in protien and good for you. I also cook dry navy beans this same way. ...
Provided by Kathy Sterling
Categories Vegetables
Time 2h
Number Of Ingredients 6
Steps:
- 1. In a medium sauce pan put beans and baking soda and cover with water.
- 2. Bring to a rapid boil then remove from the stove and rinse beans in cold water, removing all baking soda. This step eliminates having to soak the beans overnight.
- 3. Put beans, onions, garlic and salt & pepper in a medium sauce pan and cover with water.
- 4. Cut sausage into 2" pieces and add to pot. Bring water to a boil and then reduce heat to a simmer. Continue to simmer until beans are cooked, adding water as needed to keep the beans from sticking.
- 5. Watch beans closely as the water will cook down quickly and you will need to replenish it often. Beans should be soupy when finished.
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