Candied Lima Beans Recipes
CANDIED LIMA BEANS
A homestyle restaraunt called The Ingelnuk served these. They would come out with a big bowl of them and pile them on your plate. They sound odd, but are actually my favorite way to eat Lima Beans!
Provided by Kimberly S
Categories Beans
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cover beans with cold water.
- Soak for 4 hours, Drain.
- Place beans in a 3/4 quart saucepan.
- Cover with cold water.
- Add salt.
- Cook over medium heat for 1-1/4 hours, or until tender.
- Remove from heat and drain.
- Place drained beans in a mixing bowl.
- Add brown sugar and butter stiring until well blended.
- Put beans in a 9x13 pan.
- Bake at 325 for 1 hour.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
BETTY CROCKER 1950S SAVORY LIMA BEANS
Make and share this Betty Crocker 1950s Savory Lima Beans recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
- Drain.
- Mix in butter and lemon juice.
- Serve immediately, garnished with a half-slice of lemon.
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- Sort through the dried lima beans and place in a large bowl, cover with water by at least 3-4 inches and soak for 8-12 hours. Check on them periodically as they absorb water and you may need to cover with more. As the beans are soaking the skins will appear cracked and shriveled, don’t worry, this is normal.
- When the beans have finished soaking drain and rinse them well then place in a large pot and cover with the quart of water. *If you need to add more water to cover the beans it’s OK to do so. Add the bay leaf to the pot with the water and the beans then bring to a boil over high heat. Once the water boils, place a lid on the pot and reduce the heat to medium. Simmer the beans for about 20-30 minutes until the beans are tender but not fully cooked through. *In my experience I have found that the longer I soak the beans the shorter amount of time I have to cook them, keep a close eye on them when you get to 20 minutes so that they don’t over cook during this process and turn to mush in the oven when you bake them. When the beans are done with the first cooking period skim off any foam that is on the top and drain the cooking liquid. Reserve the bay leaf with the beans.
- Meanwhile, as the beans are cooking, preheat the oven to 375°F. Lightly rub olive oil on the inside walls of a 4 quart dutch oven. *You can use a casserole dish for baking if you do not have a dutch oven, but you will have to start the tomato sauce in a skillet on the stove. Place the 1/8 cup of olive oil and the minced garlic in the dutch oven and heat over medium heat until the garlic starts to sizzle. Add the onion and cook for about 3-4 minutes until translucent, stirring frequently. When onion is translucent add the shredded carrots and cook for another minute to soften. Then add the tomatoes, vegetable stock, red wine vinegar, tomato paste, agave, thyme, oregano, salt and freshly grated nutmeg. Bring this mixture to a boil stirring frequently, when it reaches the boiling point reduce the temperature to low and simmer for 10 minutes so that the sauce can reduce slightly and the flavors intensify. Taste and adjust seasoning by adding more salt and pepper then stir in the parsley an
- Place a lid on the dish and bake the beans for 30 minutes, stirring occasionally. Taste the beans and if they are tender and creamy it is time to remove the lid and bake for an additional 10 minutes to reduce the sauce just a little bit more. Remove from the oven and discards the bay leaf. Allow the beans to cool for 10 minutes before serving.
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