Lima Beans With Cheese Recipes

Steps:

• In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.

Steps:

• Bring about 3 1/2 cups water to a boil in a small saucepan.
• Heat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.

Steps:

• Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
• Photograph By Antonis Achilleos

Steps:

• Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
• Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

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.

Steps:

• Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain.
• Or, cook frozen beans as directed on the label;drain.
• Mix beans with remaining ingredients.
• Put in 1-quart casserole and bake in preheated moderate oven (350°F) for 15 minutes, or until thoroughly heated.
• Makes 4 servings.

Steps:

• Combine the lima beans, celery, and onion in amedium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes or until tender. Drain well.
• Return bean mixture to the stove and stir in sour cream and cheese. Cook over medium-low heat, stirring frequently until the cheese melts (do not boil). Stir in the pimento. Sprinkle with the bacon. Serve immediately.

Steps:

• In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.

Steps:

• Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
• Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
• Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

Steps:

• Bring a large saucepan of salted water to a boil. Add lima beans and cook, stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.
• Transfer lima beans to a bowl. Stir in oil, lemon zest, and lemon juice; season with salt and pepper. Divide among four serving plates, and sprinkle with Parmesan.

Steps:

• In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.

Steps:

• Spray a casserole pan with olive oil.
• Preheat oven to 350 degrees.
• Saute pepperoni garlic and onions till translucent add sugar till melt.
• Add beans and cheese mix together.
• season with hot sauce, salt and pepper.
• Toss into prepared dish.
• Dot with butter, cover and bake 30 minutes.

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.

Steps:

• Heat oil in skillet over medium-high heat; cook onions until soft, 3- 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in spices, tomatoes, and lima beans and cook for 10- 15 minutes, stirring occasionally.