Country Style Baby Lima Beans Recipes

SOUTHERN STYLE BABY LIMA BEANS

Steps:

• In a large pot, slightly saute bacon about 1 to 2 minutes.
• Add remaining ingredients and stir. Cover pot and bring to a boil. Reduce heat to simmer.
• Cook for 30 minutes, stirring periodically. If needed add water. You do not need a lot of liquid, but you don't want them to burn. So add if necessary. Season with salt if desired.
• Cook for another 30 minutes until buttery tender and enjoy.

BABY LIMA BEANS

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.

COUNTRY-STYLE BABY LIMA BEANS

Steps:

• Fry bacon with onion until crisp in medium sauce pan with lid.
• Add beans and then broth to cover beans a little less than an inch.
• Cook over medium heat until just boiling, then reduce heat to low, cover, and simmer for 30 minutes.
• Add salt, then cook for another 30 minutes or until beans are very tender. Taste for salt and add more, if desired. (I add black pepper here, too.)
• Turn off heat, uncover pan, and let beans rest for 15 minutes before serving.

BABY LIMA BEANS AND SAUSAGE

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!

COUNTRY LIMA BEANS

Steps:

• Sort and wash the beans; place in a large Dutch oven.
• Add water to cover 2 inches above beans; cover and let stand 8 hours or overnight.
• Drain beans; return beans to the pot; stir in salt and pepper.
• Preheat oven to 300°.
• Fry bacon in a large skillet until crisp; remove bacon from pan using a slotted spoon; set bacon aside.
• Add onion and carrot to drippings in pan; saute 5 minutes or until golden.
• Add onion mixture, bacon, 2 cups water, and butter to bean mixture; stir well.
• Cover and bake for 2 1/2 hours or until beans are very tender, stirring every hour.

COUNTRY LIMA BEANS WITH SMOKED PORK HOCKS

Steps:

• Rinse beans; put into a large pot with 2 quarts cold water.
• Heat to the boil; simmer two minutes.
• Remove from heat; cover and let stand for one hour.
• Add salt.
• Reheat to boil, reduce heat and simmer, covered, until beans are tender (about an hour).
• Drain and reserve liquid.
• Combine molasses, sugar, mustard and tomato sauce.
• Stir in 2 cups reserved cooking liquid; add to beans.
• Stir in smoked pork hocks and onion.
• Turn ingredients into a 2 1/2 quart casserole or a bean pot; bake at 300F for 3.5 to 4 hours.
• Add more cooking liquid if needed.
• Stir halfway through cooking.

BABY LIMA BEANS WITH TOMATOES AND SAGE

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.