DRY BABY LIMA BEANS RECIPES

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SLOW COOKER SOUTHERN LIMA BEANS AND HAM RECIPE | ALLRECI…



Slow Cooker Southern Lima Beans and Ham Recipe | Allreci… image

I searched your website for the simple lima bean recipe that my mom used to make and the one that is served by many restaurants here in the south as a side dish. I couldn't find one, so I submitted my own. This is an easy, basic lima bean dish with ham, onion, and seasonings. Served over Mexican cornbread, it makes a delicious hearty meal. You can also do this on the stovetop. Just follow the directions on the back of the lima bean bag and add the seasonings. Slow cooker time is about 7 hours. Add a side salad for a complete meal.

Provided by mammak

Categories     Ham Recipes

Total Time 15 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

1 pound dried baby lima beans
2 quarts water
2 onions, coarsely chopped
1 meaty ham bone
1 cup leftover ham meat from bone, chopped
3 cups water, or as needed to cover
1 teaspoon Cajun seasoning
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic salt, or to taste
1 pinch cayenne pepper

Steps:

  • Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
  • Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

Nutrition Facts : Calories 133.2 calories, CarbohydrateContent 17.8 g, CholesterolContent 9.4 mg, FatContent 3.4 g, FiberContent 5.1 g, ProteinContent 8.4 g, SaturatedFatContent 1.2 g, SodiumContent 345.8 mg, SugarContent 4.1 g

LIMA BEAN SOUP RECIPE - HOME COOKING MEMORIES



Lima Bean Soup Recipe - Home Cooking Memories image

Provided by brandie

Number Of Ingredients 9

1 pound dry large lima beans
8 cups water
2 tablespoons olive oil
4 carrots (chopped)
2 leeks (white bulb only, chopped)
2 tablespoons minced shallots
2 stalks celery (chopped)
8 cups chicken broth (two 32 ounce cartons)
Salt & pepper (to taste)

Steps:

  • Bring 8 cups of water to a boil. Add lima beans and boil for 5 – 10 minutes. Remove from heat, cover. Let beans soak for 2 – 2.5 hours. Drain and rinse beans; return to pot.
  • In a large pan, heat olive oil and saute all the vegetables until carrots and celery are tender-crisp.
  • Add 8 cups of chicken broth to the beans in the pot. Add the vegetables. Stir to combine and simmer on low for 1.5 hours; stirring frequently. Season with salt and pepper as desired.

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