LIMA BEANS WITH HAM
Slow simmered lima beans that are buttery and creamy just like you get at Cracker Barrel or other southern country restaurants. Homestyle with ham or bacon.
Provided by Steve Cylka
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a pot of dutch oven.
- Add the garlic and ham. Sauté for 5 minutes.
- Add the rest of the ingredients. Bring to a boil and then lower the heat to a simmer.
- Continue to let simmer with it just barley boiling for about 75 minutes or until the beans are soft and most of the water is absorbed into beans or evaporated. There should only be 1-2 cups water left and it should have thickened somewhat.
- Serve
Nutrition Facts : Calories 242 kcal, Carbohydrate 29 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 557 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
HABAS CON JAMóN (BROAD BEANS WITH HAM) - SPAIN
This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. I'm guessing at times. Posted for Zaar World Tour III
Provided by Annacia
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- First, heat the oil in a frying pan and then add the chopped onion and garlic.
- Fry gently until soft and then add the ham and fry for another 5 minutes.
- Add the broad beans and stir-fry for another couple of minutes.
- Cover the frying pan and turn the heat down very low.
- Cook on a low heat until the beans are soft (add a little water if necessary).
- Season with salt.
Nutrition Facts : Calories 185.6, Fat 0.6, SaturatedFat 0.1, Sodium 1133.3, Carbohydrate 32.9, Fiber 9.6, Sugar 0.8, Protein 13.9
SAUTEED LIMA BEANS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 strips bacon in a large skillet over medium heat until crisp, 10 minutes; drain on paper towels and crumble. Cook 1 chopped small shallot in the drippings, 1 minute. Add 1/2 cup water, two 10-ounce boxes thawed frozen lima beans and 1/4 teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.
LIMA BEANS WITH HAM
Categories Tomato Side Sauté Thanksgiving Ham Lima Bean Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.
- Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
Steps:
- Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
LIMA BEANS AND HAM HOCKS
Make and share this Lima Beans and Ham Hocks recipe from Food.com.
Provided by ratherbeswimmin
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add beans to slow cooker.
- In a saute pan over med-high heat, add vegetable oil.
- Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
- Transfer mixture to the slow cooker and add in chicken stock and ham hock.
- Cover and cook on low for 5-7 hours.
- Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
- If needed, season to taste with salt and pepper.
- Serve hot, garnished with parsley.
Nutrition Facts : Calories 612.3, Fat 10.1, SaturatedFat 2.2, Cholesterol 14.4, Sodium 743.3, Carbohydrate 94.7, Fiber 23.2, Sugar 20, Protein 37.2
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Estimated Reading Time 5 mins
- If you are using fresh broad beans: cook them first in some boiling salted water for 5 minutes (don’t peel them yet) and refresh them under cold running tap water. Let the beans cool. If you are using frozen ones: let the broad beans thaw in cold water for an hour.
- Peel the beans one by one. The skins can be quite chewy, especially the ones from the larger beans. So that’s why I pick those out by hand and peel them. The smaller ones I just keep like that since those got thinner skins. You choose whether you want to peel them all or not.
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- Place the pan over medium heat and gently fry the garlic for 5 minutes. Then add the broad beans and the freshly chopped parsley.
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