BEST LIMA BEANS YOU'LL EVER EAT!
I got this recipe yrs ago from a friend who served this dish at a dinner party & it got rave reviews. When you want to impress or convince a lima bean non-believer, this is the recipe for you. There are only a few lima bean recipes at this site compared to other veggies. This 1 is an easy to prepare stovetop-to-table dish & spectacular with any meat or chicken entree not combined with a cream sauce. Enjoy!
Provided by twissis
Categories Beans
Time 25m
Yield 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook frozen lima beans per pkg directions while following remaining steps & set aside.
- Roughly dice the medium onion & set aside.
- Cut each large mushroom in half from top down through any stem. Put the cut edge down on your cutting board & slice each half in approx 1/3 inch slices & set aside.
- Cut bacon slices in 1/2 inch segments & fry in a non-stick skillet until crisp. If you have more than 2 tbsp of rendered bacon fat grease, remove the excess of that amount.
- Add diced onion & sliced mushrooms to skillet & saute until onion is translucent. Do not overcook to carmelized state.
- Add 1 tsp curry powder + low-fat sour cream & combine well.
- Taste & add additional curry powder or seasoning salt to your preferences.
- Remove skillet from heat, add cooked lima beans, mix well & serve immediately.
- Note: My advice is to plan for 2nd helpings. You'll need them!
Nutrition Facts : Calories 181.1, Fat 10.4, SaturatedFat 4.1, Cholesterol 19.4, Sodium 195.3, Carbohydrate 15.4, Fiber 4.2, Sugar 1.8, Protein 7.1
LIMA BEANS WITH WILD MUSHROOMS AND CHARD
Provided by Jeanne Thiel Kelley
Categories Mushroom Side Sauté Low Fat Vegetarian High Fiber Lima Bean Healthy Low Cholesterol Vegan Swiss Cheese Simmer Boil Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.
- Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan.
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD: Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing.
- Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.
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.
LIMA BEANS AND MUSHROOMS
Make and share this Lima Beans and Mushrooms recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook limas and drain.
- Keep warm.
- Meanwhile, in a skillet cook garlic, chives and basil in butter for 30 seconds over medium heat.
- Add mushrooms and cook 3-4 minutes or until tender.
- Stir into limas.
- Season to taste.
MUSHROOM AND LIMA BEAN STEW
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes 10 cups
Number Of Ingredients 12
Steps:
- Soak beans overnight in water. Drain.
- Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl.
- Turn heat to medium high. Working in batches, add mushrooms; cook until golden brown. Transfer to bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions to pot and add squash, beans, bay leaf, and stock. Season with pepper. Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 to 60 minutes. Stir in kale and cook until tender, about 5 minutes more. Season with salt.
Nutrition Facts : Calories 302 g, Protein 17 g, Sodium 138 g
HERBED GREEN BEANS AND MUSHROOMS
Make and share this Herbed Green Beans and Mushrooms recipe from Food.com.
Provided by School Chef
Categories Beans
Time 30m
Yield 8 1/2 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring salted water to boil.
- Add trimmed green beans cook until tender but still crisp.
- Drain, chill in ice water- set aside- drain again after chilled.
- In saute pan heat oil and butter, add mushroom and garlic.
- Sautee' til tender.
- Add beans to mushrooms.
- Heat through.
- Add thyme leaves, almonds and season to taste with salt and pepper.
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