SWEET FRESH LIMA BEANS
Steps:
- Bring about 3 1/2 cups water to a boil in a small saucepan.
- Heat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.
LIMA BEAN AND SWEET PEPPER GRATIN RECIPE - (4/5)
Provided by á-174535
Number Of Ingredients 17
Steps:
- Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Add the lima beans, stock, bay leaf, 1 cup of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the beans are tender, 30 minutes; drain, reserving 1 cup of the cooking liquid. Discard the bay leaf. Preheat the oven to 375°. In a large, deep skillet, heat the oil. Add the onion and bacon and cook over moderately high heat, stirring occasionally, until the onion is lightly caramelized, 10 minutes. Stir in the garlic, roasted peppers, parsley, thyme and lima beans; remove the skillet from the heat. Stir in the reserved 1 cup of cooking liquid and half of the cheese and season with salt and pepper. Transfer the lima beans to the prepared baking dish. Sprinkle on the basil, followed by the remaining cheese and the bread crumbs. Dot with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 25 minutes, until golden brown. Let the gratin stand for 10 minutes; serve. *MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight in the baking dish. Bring to room temperature before proceeding.
GREEN BEAN GRATIN
This green bean casserole makes a wonderful French side dish - made using green beans, Progresso® bread crumbs and chicken broth.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook green beans as directed on bag; set aside.
- Meanwhile, in 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Reduce heat to medium. Sprinkle onion with flour; cook 3 minutes longer, stirring constantly. Stir in broth. Heat to boiling. Remove from heat. Stir in black pepper, salt, red pepper and sour cream with wire whisk until blended. Stir in green beans. Spoon mixture into baking dish.
- In medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High until melted. Add bread crumbs and cheese; mix until blended. Sprinkle evenly over green bean mixture.
- Bake uncovered 20 to 23 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg
WHITE BEAN, SWEET POTATO & PEPPER RAGOUT
"I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite." Heather Savage - Corydon, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.
Nutrition Facts : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.
BARBECUED LIMA BEANS
Surprise! This lively lima bean dish has the great flavor of old-fashioned baked beans. Sweet and savory, they're a crowd-pleasing addition to picnics and barbecues, say Lois Johnson of South Hill, Virginia.
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
Nutrition Facts : Calories 163 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 480mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LIMA BEAN CASSEROLE
This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then heat oven to 350°F. Place in preheated oven for approx 20 minutes, take out of the oven & sprinkle on the cheese, crumbs & butter return to oven. Place it approx 6 inches below broiler and broil for approx 10 minutes or until the crumb mixture is golden and the casserole is heated through.
Provided by Bergy
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the lima beans until tender 8-10 minutes.
- Melt 2 tbsp of butter (margarine) in a saucepan and add celery and onion.
- Cook for about 4 minutes.
- Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans.
- Transfer to an oven proof dish.
- Combine remaining cheese, butter and bread crumbs.
- Sprinkle over the beans.
- Broil 2-3 minutes until cheese has melted and the top is golden.
BOSTON BAKED BEAN GRATIN
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a 7- to 8-inch flameproof skillet cook bacon over moderate heat until crisp and spoon off all but 1 tablespoon fat. Add onion and cook, stirring, until softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper flakes, beans, and salt to taste and simmer until liquid is thickened, about 5 minutes.
- Preheat broiler.
- In a small bowl stir together oil and mustard and add crumbs, tossing to combine ingredients well. Sprinkle crumbs over beans and broil about 4 inches from heat until topping is crisp and golden, 1 to 2 minutes.
PINTO BEAN, SAUSAGE, AND FENNEL GRATIN
Categories Bean Onion Pork Side Casserole/Gratin Artichoke Fennel Bell Pepper Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a kettle combine the beans with enough cold water to cover them by 2 inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet add the oil and in the fat cook the onion, the fennel, the bell pepper, the basil, the thyme, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes, or until the vegetables are tender. In a blender or food processor purée 1 1/2 cups of the cooked beans with 1 cup of the reserved cooking liquid. Add the purée to the vegetable mixture with the remaining cooked beans, the sausage, the artichoke hearts, the parsley, and salt and pepper to taste and transfer the mixture to a buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir together the bread crumbs and the Parmesan and sprinkle the mixture evenly over the gratin. Dot the gratin with the butter and bake it in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
- To quick-soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, for 1 hour.
LIMA BEAN DIP RECIPE - (4.2/5)
Provided by á-10360
Number Of Ingredients 7
Steps:
- Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot). Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks. Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.
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FRESH LIMA BEAN GRATINS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 6Total Time 2 hrs
- Preheat the oven to 425°. In a large, deep ovenproof skillet, melt 3 tablespoons of the butter in the oil. Add the shallots and thyme, season with salt and pepper and cook over high heat for 1 minute. Cover tightly and roast for about 30 minutes, until very tender.
- Meanwhile, in a large saucepan of salted water, cook the limas until just tender, 5 minutes. Drain and cool under running water. Spread on paper towels and pat dry.
- Transfer the shallots and thyme to a plate; leave as much fat in the pan as possible. Lower the oven to 375°. Strip the thyme leaves from the sprigs and return to the shallots. Add the flour to the skillet and cook over moderately high heat, whisking, for 1 minute. Add the half-and-half and simmer until thickened, 5 minutes. Remove from the heat. Stir in the limas, shallots, thyme and tomatoes; season with salt and pepper. Spoon into six 1 1/2-cup ramekins and set on a baking sheet.
- In a bowl, toss the panko and parsley with the 1 tablespoon of melted butter; sprinkle over the gratins. Bake for 30 minutes, until bubbling. Turn on the broiler and broil for 2 minutes, just until browned. Let the gratins rest for 10 minutes before serving.
LIMA BEAN AND SWEET PEPPER GRATIN RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category Lima BeanServings 8Total Time 1 hr 30 mins
- Butter a 9-by-13-inch baking dish. In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Add the lima beans, stock, bay leaf, 1 cup of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the beans are tender, 30 minutes; drain, reserving 1 cup of the cooking liquid. Discard the bay leaf.
- Preheat the oven to 375°. In a large, deep skillet, heat the oil. Add the onion and bacon and cook over moderately high heat, stirring occasionally, until the onion is lightly caramelized, 10 minutes. Stir in the garlic, roasted peppers, parsley, thyme and lima beans; remove the skillet from the heat. Stir in the reserved 1 cup of cooking liquid and half of the cheese and season with salt and pepper.
- Transfer the lima beans to the prepared baking dish. Sprinkle on the basil, followed by the remaining cheese and the bread crumbs. Dot with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 25 minutes, until golden brown. Let the gratin stand for 10 minutes; serve.
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