Lima Bee Ice Cream Recipes

LIMA BEE ICE CREAM

Steps:

• In a large pot, bring lima beans to a boil for 10 minutes to soften them. Remove the skins from the beans by hand or by pressing the beans through a colander or ricer.
• Puree bean pulp with half the milk in a blender until smooth.
• In the top half of a double boiler, combine the eggs, remaining milk and sugar. Heat, stirring, until steam rises. Do not boil. Remove from heat and stir in bean puree and honey.
• Strain mixture through a fine sieve. Cool thoroughly. Freeze in an ice-cream maker, following manufacturer's instructions.

BAKED FRESH LIMA BEANS WITH SOUR CREAM

Steps:

• Cook lima beans in 1/2 cup water.
• Salt and pepper and butter to taste.
• Cook for 10 to 20 minutes until tender.
• Meanwhile, heat up 1 tablespoon butter; saute onion until transparent.
• Stir in tender lima beans. I think you could use canned butter beans here.( i used the dried limas cooked in crockpot and divided into4 different dishes and frozen for later this one must eat 1st cause of the sour cream ).
• Add ketchup, pickle relish, salt and pepper to taste, sour cream, and a tiny pinch of basil.
• Turn mixture into a casserole.
• Bake at 350 degrees Fahrenheit until heated though, 15 minutes.
• Libby used oven as warmer because everyone was outside working.

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.

EASY LIMA BEANS

Steps:

• Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

CREAMED LIMA BEANS

Steps:

• Cook lima beans according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Total amount of milk depends on how thick you prefer the sauce to be.
• Stir in sugar, salt and pepper.
• Add cooked, drained lima beans.

BABY LIMA BEANS AND CORN IN CHIVE CREAM

Steps:

• Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
• Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.

LIMA BEAN PURéE

Steps:

• Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS

Steps:

• Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
• Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
• Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
• Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.