Lima Beans With Pork Sausage Recipes

Steps:

• In a large nonstick skillet, saute the onion, green pepper and garlic in oil for 1 minute. Add sausage; cook and stir 4-5 minutes longer or until sausage is lightly browned. Stir in the tomatoes, brown sugar, vinegar, mustard, chili powder, ginger, salt and pepper. Bring to a boil. Stir in lima beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over rice.

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

Steps:

• In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.

Steps:

• 1. Wash beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods) Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. Turn crockpot on to high
• 2. Sear hog jowls in heavy skillet, then transfer to crockpot with beans Add stick of butter
• 3. Continue cooking on high for approximately one hour, checking to make sure beans are still completely covered by water Dried beans will absorb a lot of water while cooking At this time, add salt and pepper and stir well to blend
• 4. Turn crockpot to medium or low and cook for 6-8 hours until beans are tender and thickened into a sort of soup.
• 5. Good served with cornbread and fresh green or sliced onions.

Steps:

• 1. Soak the beans over night (or several hours). Pour off soaking water, discard, and add fresh water to cover. Simmer 1/2 hour. Drain, reserve cokking water.
• 2. Dissolve the salt, sugar, syrup and vinegar in some of the cooking water. Put it into roaster with the beans. Add enough reserved water to cover. Bake 1 hour at 350 degrees, covered. (Watch...if it begins to dry out add a bit more of the reserved bean liquid).
• 3. After 1 hour, add the cream and bake in oven 1 more hour. Add polish sausages about 1/2 hour after you add the cream.

Steps:

• 1. In a medium sauce pan put beans and baking soda and cover with water.
• 2. Bring to a rapid boil then remove from the stove and rinse beans in cold water, removing all baking soda. This step eliminates having to soak the beans overnight.
• 3. Put beans, onions, garlic and salt & pepper in a medium sauce pan and cover with water.
• 4. Cut sausage into 2" pieces and add to pot. Bring water to a boil and then reduce heat to a simmer. Continue to simmer until beans are cooked, adding water as needed to keep the beans from sticking.
• 5. Watch beans closely as the water will cook down quickly and you will need to replenish it often. Beans should be soupy when finished.

Steps:

• Preheat the oven to 350 degrees F.
• Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.
• Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.
• Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
• Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook sausage into the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a roasting dish. Saute onions and celery in the hot skillet until onions are translucent, about 5 minutes. Drain and discard excess grease; transfer vegetables to the roasting dish.
• Combine tomato soup, sugar, mustard, and chili powder in a bowl. Stir into the sausage mixture. Add lima beans, baked beans with pork, kidney beans, and wax beans to sausage. Mix to combine. Spread tomato paste over casserole. Top with bacon strips.
• Bake in the preheated oven until bacon is browned and casserole is heated through, about 1 hour.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes.
• Stir cooked hamburger and bacon, baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the bottom of your slow cooker.
• Cook on Low until hot and thickened, at least 3 hours.

Steps:

• Place 2 lbs. Lima's in 12 cups water. Bring to a soft boil and maintain for approximately 1 hour or until beans are mostly done but still a little crunchy. Throughout the cooking, add hot tap water to keep the beans covered and strain off any foam that appears.
• Fry bacon chunks until crispy and add bacon and grease to beans with boullion cubes.
• Cook beans the rest of the way.
• Cook sausage in a large skillet and add Frank's hot sauce and ground sage.
• Combine all ingredients and enjoy!

Steps:

• Soak the beans in lots of water overnight, then drain, rinse, and pick out any bad ones.
• In a large pot, cover with cold water and add salt. Simmer covered over medium heat for 35 to 45 min until tender (make sure they don't get mushy). The amount of time it takes will depend on how large the beans are.
• Preheat oven to 350 degrees F.
• Drain and pour the cooked beans into a well-oiled baking dish.
• In a bowl, combine the remaining ingredients and stir to combine well. Add to the beans and fold it all together.
• Bake in a 350 degree F oven for 1 hour.
• Note: onions would also go well in this recipe.