Southern Plantation Lima Beans Recipes

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.

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

Steps:

• Sift through the beans for “Foreign Bodies” and rinse.
• In a stock pot, cover the beans with 2 inches of water and soak for 4-5 hours.
• Chop the baked ham rind to about 1/4 inch squares.
• If you use bacon, cook it off about three quarters of the way to render out some of the fat and drain well before chopping.
• (Reserve the fat for the roux later, at your option!) Drain the soaking water, add the meat to the beans and cover with water by about 2 inches.
• Bring the beans to a slow boil, add the Liquid Smoke, salt and pepper, cover and reduce the heat to a low simmer until tender.
• (From 45 minutes to 2 hours, depending on the beans and the heat so check them often.) When the beans are nearly tender, in a small sauce pan, mix the flour and oil (you can use the leftover bacon fat) and heat, mixing until bubbling.
• Because of the variable of how much water is left in the beans, I’ve found it’s better to thicken the sauce backwards.
• Start spooning bean water into the roux to thicken it to a paste (like thin mashed potatoes) then adding the paste back into the beans a tablespoon at a time, and stirring to the desired thickness.
• Keep in mind it won’t fully thicken until it comes to a boil and it may take a few tries to get it how you want it.
• Serve in a large bowl topped with the chopped Pecans.
• Any leftovers will freeze.