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, I’ve found it’s 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 won’t 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
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