SOUTHERN STYLE BABY LIMA BEANS
Southern Style Baby Lima Beans are cooked low and slow with bacon and seasoned to perfection. This country delicacy is melt in your mouth deliciousness!
Provided by Nikki Lee - Soulfully Made
Categories Sides
Time 1h5m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 1 serving, Calories 100 kcal, Carbohydrate 16 g, Protein 6 g, Fat 2 g, Cholesterol 5 mg, Sodium 347 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1 g
BABY LIMA BEANS
"My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They've become the Brooks family tradition," says Trisha.
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 4
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.
BABY LIMA BEANS (BUTTERBEANS)
Steps:
- Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.
SOUTHERN-STYLE BABY LIMA BEANS RECIPE - (4.7/5)
Provided by á-3711
Number Of Ingredients 5
Steps:
- Place water, bouillon cubes and butter in a 4-quart pot with lid. Cover, place over high heat and bring liquid to a boil. Remove lid and add frozen lima beans. Re-cover and bring back to a boil, about 5 minutes. Uncover pot, reduce heat to medium high and maintain a moderate boil for 20 minutes, until beans are tender and most of liquid has evaporated, Stir frequently. If liquid evaporates too quickly, add additional water, 1/2 cup at a time, until the full 20 minutes has elapsed. Maintain water level just below beans' surface so beans don't burn. Season with the black pepper, and serve.
SOUTHERN STYLE LIMA BEANS
Make and share this Southern Style Lima Beans recipe from Food.com.
Provided by lazyme
Categories Ham
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Simmer beans in one to two quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly.
- Drain and put them into the crockpot.
- Add remaining ingredients.
- Cook four to eight hours on "auto-shift" or "low" heat.
- At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat to return to crockpot.
- When done, this dish should resemble a stew with a thick broth. The beans should be soft, but not quite falling apart. If you cook it too long, it will be tasty but will resemble split pea soup.
- Serve with biscuits or cornbread.
Nutrition Facts : Calories 420.2, Fat 1, SaturatedFat 0.2, Sodium 24.7, Carbohydrate 80.3, Fiber 23.2, Sugar 13.2, Protein 25.4
EASY LIMA BEANS
Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.
Provided by SharonB13
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 15.9 g, Fiber 4.1 g, Protein 4.1 g, Sodium 132.3 mg, Sugar 1.4 g
SOUTHERN PLANTATION LIMA BEANS
Make and share this Southern Plantation Lima Beans recipe from Food.com.
Provided by Chief Jack
Categories Beans
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Sift through the beans for Foreign Bodies and rinse.
- In a stock pot, cover the beans with 2 inches of water and soak for 4-5 hours.
- Chop the baked ham rind to about 1/4 inch squares.
- If you use bacon, cook it off about three quarters of the way to render out some of the fat and drain well before chopping.
- (Reserve the fat for the roux later, at your option!) Drain the soaking water, add the meat to the beans and cover with water by about 2 inches.
- Bring the beans to a slow boil, add the Liquid Smoke, salt and pepper, cover and reduce the heat to a low simmer until tender.
- (From 45 minutes to 2 hours, depending on the beans and the heat so check them often.) When the beans are nearly tender, in a small sauce pan, mix the flour and oil (you can use the leftover bacon fat) and heat, mixing until bubbling.
- Because of the variable of how much water is left in the beans, Ive found its better to thicken the sauce backwards.
- Start spooning bean water into the roux to thicken it to a paste (like thin mashed potatoes) then adding the paste back into the beans a tablespoon at a time, and stirring to the desired thickness.
- Keep in mind it wont fully thicken until it comes to a boil and it may take a few tries to get it how you want it.
- Serve in a large bowl topped with the chopped Pecans.
- Any leftovers will freeze.
Nutrition Facts : Calories 312.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 14.7, Sodium 440.1, Carbohydrate 38.7, Fiber 11.2, Sugar 5, Protein 19.1
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