LEMON-GARLIC LIMA BEANS
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.
Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.
COUNTRY LIMA BEANS WITH SMOKED PORK HOCKS
Country comfort food! Long, slow cooking yields the most tender meat and the highest flavor. From an old newspaper clipping.
Provided by Molly53
Categories Pork
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse beans; put into a large pot with 2 quarts cold water.
- Heat to the boil; simmer two minutes.
- Remove from heat; cover and let stand for one hour.
- Add salt.
- Reheat to boil, reduce heat and simmer, covered, until beans are tender (about an hour).
- Drain and reserve liquid.
- Combine molasses, sugar, mustard and tomato sauce.
- Stir in 2 cups reserved cooking liquid; add to beans.
- Stir in smoked pork hocks and onion.
- Turn ingredients into a 2 1/2 quart casserole or a bean pot; bake at 300F for 3.5 to 4 hours.
- Add more cooking liquid if needed.
- Stir halfway through cooking.
Nutrition Facts : Calories 431.8, Fat 0.8, SaturatedFat 0.2, Sodium 674.2, Carbohydrate 92.1, Fiber 15.7, Sugar 42.6, Protein 17.4
COUNTRY LIMA BEANS
From Cooking Light. Per 1 cup serving: 248 calories, 7.2 gfat, 11.8 g protein, 35.4 g carb, 11.2 g fiber, 13 mg cholesterol.
Provided by ratherbeswimmin
Categories Beans
Time 3h
Yield 8 cups
Number Of Ingredients 8
Steps:
- Sort and wash the beans; place in a large Dutch oven.
- Add water to cover 2 inches above beans; cover and let stand 8 hours or overnight.
- Drain beans; return beans to the pot; stir in salt and pepper.
- Preheat oven to 300°.
- Fry bacon in a large skillet until crisp; remove bacon from pan using a slotted spoon; set bacon aside.
- Add onion and carrot to drippings in pan; saute 5 minutes or until golden.
- Add onion mixture, bacon, 2 cups water, and butter to bean mixture; stir well.
- Cover and bake for 2 1/2 hours or until beans are very tender, stirring every hour.
Nutrition Facts : Calories 229.2, Fat 7.1, SaturatedFat 3.2, Cholesterol 13.4, Sodium 401.3, Carbohydrate 31.7, Fiber 9.2, Sugar 5.3, Protein 10.9
COUNTRY-STYLE BABY LIMA BEANS
These are so easy and so good with so many entrees, especially fried chicken with mashed potatoes. I've been making these for a long time, and they are one of my favorite sides. I am asked to bring them to barbeques, too. Comfort food! And so easy using frozen baby limas. From SouthYourMouth.com. Check out her recipes, she is a genius and cooks like my Grama did.
Provided by Chef PotPie
Categories Low Cholesterol
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon with onion until crisp in medium sauce pan with lid.
- Add beans and then broth to cover beans a little less than an inch.
- Cook over medium heat until just boiling, then reduce heat to low, cover, and simmer for 30 minutes.
- Add salt, then cook for another 30 minutes or until beans are very tender. Taste for salt and add more, if desired. (I add black pepper here, too.)
- Turn off heat, uncover pan, and let beans rest for 15 minutes before serving.
Nutrition Facts : Calories 249.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 4.5, Sodium 701.3, Carbohydrate 38.5, Fiber 9.1, Sugar 0.3, Protein 14.7
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5/5 (7)Total Time 2 hrs 20 minsCategory Dinner, Lunch, Side DishCalories 285 per serving
- In a large Dutch oven, heat olive oil over medium-high heat. Add onion and celery; cook, stirring frequently, until soft, about 5-8 minutes. Add garlic and cook for 1 more minute, stirring constantly.
- Add the rinsed beans, ham hock, bay leaf, water, salt and pepper. Bring to a boil; reduce heat slightly just so that it’s at a low boil, and cook for 20 minutes. Reduce heat again just so that the liquid is simmering. Cover and cook for about 1 ½ hours, or until beans are tender. Check the beans after 1 hour, because they may be soft enough at that point if you like your beans a bit more firm. If you prefer the beans really soft and broken down, you may prefer to extend the cooking time to 2 hours. While the beans are cooking, check to occasionally make sure that the beans are covered with water (adding more water, if necessary). Discard bay leaf, remove ham hock from the pot, and shred or chop the meat. Return chopped meat to the pot with the beans. Taste and season with additional salt and pepper, if necessary. Garnish individual servings with hot sauce and herbs; serve with cornbread.
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