Lima Beans And Mushrooms Recipes

MUSHROOM AND LIMA BEAN STEW

Steps:

• Soak beans overnight in water. Drain.
• Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl.
• Turn heat to medium high. Working in batches, add mushrooms; cook until golden brown. Transfer to bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions to pot and add squash, beans, bay leaf, and stock. Season with pepper. Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 to 60 minutes. Stir in kale and cook until tender, about 5 minutes more. Season with salt.

LIMA BEANS AND MUSHROOMS

Steps:

• Cook limas and drain.
• Keep warm.
• Meanwhile, in a skillet cook garlic, chives and basil in butter for 30 seconds over medium heat.
• Add mushrooms and cook 3-4 minutes or until tender.
• Stir into limas.
• Season to taste.

LIMA BEANS WITH MUSHROOMS

Steps:

• Blanch the beans in salted water for 6-8 minutes, rinse and drain (remove the skins).
• Wipe the chanterelles with paper towels and depending on the size, leave whole or cut into pieces. Peel the onion and garlic and finely chop both. Sauté onion and garlic in hot oil until translucent. Add the mushrooms and sauté until golden brown. Mix in the beans and heat. Add the butter with the parsley, lemon juice and season with salt, pepper and coriander. Season to taste and serve.

REALLY DELICIOUS LIMA BEANS

Steps:

• In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Steps:

• PREPARATION:.
• Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
• Clean the white button mushrooms and slice into big pieces, set aside.
• Clean the carrot and then cut into diagonal slices, set aside.
• Cut into thin slices the swiss cheese and set aside.
• COOKING INSTRUCTIONS:.
• This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
• Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
• Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
• Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
• Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
• Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
• Enjoy!
• NOTES:.
• You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
• This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

LIMA BEANS WITH WILD MUSHROOMS AND CHARD

Steps:

• Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.
• Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan.
• Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD: Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing.
• Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.

LIMA BEAN CASSEROLE

Steps:

• In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.

QUICK LIMA BEAN CASSEROLE

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towel; drain, reserving 1 tablespoon of the drippings. Saute onion in drippings until tender. Stir in soup, cheese, beans and bacon. Cover and simmer over low heat for 5 minutes or until the cheese melts. Spoon into an ungreased 1-1/2-qt. casserole. , Cover and bake at 350° for 20-30 minutes or until casserole is bubbly and beans are tender. Garnish with additional cheese if desired.

PORK LOIN WITH LIMA BEANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place the pork roast in a 9x11 inch roasting pan and bake in preheated oven for 3 hours (25 minutes per pound).
• In a bowl, combine lima beans, onions, potatoes (including all the liquid) and molasses. One hour before roast is done, pour mixture into pan and continue cooking one more hour, until internal temperature has reached 145 degrees F (63 degrees C).

LIMA BEAN AND PORCINI SOUP

Steps:

• In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add lima beans, barley, 8 cups water, bones, porcini, thyme and bay leaf, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 1 1/2 hours.
• Discard thyme sprigs and bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with pepper. Garnish with shallot and parsley, and serve.