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 IN GREEN SALSA WITH CHICKEN
This creamy main dish is a quick saute of chicken, green tomatillos, chiles and frozen lima beans. A smaller serving size makes a great side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Make lima beans as directed on box.
- In 3-quart saucepan, heat water and tomatillos to boiling over medium-high heat. Cook 5 to 7 minutes or until tomatillos change color and are soft, but not mushy. Remove from water.
- In blender, place cooked tomatillos, 1/2 cup chicken broth, poblano chiles, onion, garlic, bouillon and 1/4 cup of the lima beans. Cover; blend on medium speed 30 to 45 seconds or until smooth.
- Into 4-quart saucepan, pour tomatillo mixture. Cook uncovered over medium heat about 10 minutes or until thickened. Stir in sour cream and remaining lima beans. In small bowl, stir together 1/4 cup chicken broth and the cornstarch until cornstarch is dissolved; stir into tomatillo mixture. Cook over medium-low heat 5 to 8 minutes, stirring frequently, until thickened. Stir in chicken; heat until hot. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 5 g, TransFat 0 g
GREEN BABY LIMA BEANS
I've never eaten a pinto, like black beans well enough, garbanzos are great in hummus, and split peas are fine, but I have 2 favorites: red beans & green baby limas. Not together, but separately..and not regular limas. It's got to be green baby. These pale green, plump-bodied legumes have a slight kidney-shape curve with a buttery flavor and creamy texture. Good for OAMC. Are you excited?
Provided by gailanng
Categories One Dish Meal
Time 5h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour the beans into a non-reactive bowl. Sort through and remove any debris such as rocks, dirt and imperfect beans. Add enough lukewarm water to completely cover the beans. At room temperature, soak the beans for about 4-6 hours. Drain beans, discarding water, then give one more rinse.
- Place the beans into a 5-6 quart Dutch oven. Add remaining ingredients, exluding the salt. (Sauting the veggies isn't necessary and adding salt at the beginning may toughen the beans.).
- Bring to a boil, cover then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and liquid creamy, approximately an additional 3/4 hour. Note: When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
- Serve over fluffy white rice. Freezes well.
Nutrition Facts : Calories 289.9, Fat 13.3, SaturatedFat 4.4, Cholesterol 42.8, Sodium 941.9, Carbohydrate 23.2, Fiber 5.5, Sugar 2.1, Protein 19.4
CREAMY BABY GREEN LIMAS
In New Orleans it is tradition that you have red beans on a Monday; however these are not my favorite. I love baby green lima beans instead. This recipe can be applied to red beans, large lima beans, great northerner white beans, black eyed peas. Always creamy and always delicious over rice and served with corn bread.
Provided by Stacey Lawson
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Cut sausage into half circles. In a large stock pot, brown smoke sausage. Chop onion while sausage is cooking.
- 2. Add onion to pot, sprinkle with salt and cook until onions are wilted.
- 3. Add lima beans to pot and add enough water to cover beans at least 2 inches above the beans.
- 4. Bring to a boil, then lower heat. Allow beans to cook for about 90 minutes. Add salt and pepper.
- 5. As beans begin to soften, stir beans and with the back of the spoon mash beans against the side of the pot. Do this frequently, creating the creaminess you want in this dish.
- 6. After mashing beans several times and about two hours has passed, this time will depend on the beans, your beans should be soft and creamy. Serve over white rice and with a wedge of cornbread.
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.
BABY LIMA BEANS AND CORN IN CHIVE CREAM
Categories Milk/Cream Side Quick & Easy Bacon Corn Lima Bean Winter Chive Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 side-dish servings
Number Of Ingredients 11
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.
CREAMED LIMA BEANS
When my DH and I got married he requested Creamed Lima Beans. I had heard of Creamed Corn before but never limas. I soon found out it was a dish his great aunt prepared for him regularly so I dutifully learned to fix it too. She also used this sauce for creamed peas or carrots.
Provided by Marg CaymanDesigns
Categories Beans
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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