FRESH LIMA BEAN RECIPES

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HAM AND LIMA BEAN SOUP RECIPE: HOW TO MAKE IT



Ham and Lima Bean Soup Recipe: How to Make It image

Pam Felstein trimmed down her hearty bean soup with savory results. The Owings Mills, Maryland cook suggests adding some instant potato flakes after the soup boils for a thicker version.

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 5 servings.

Number Of Ingredients 10

8 ounces dried baby lima beans
2 cups chopped onions
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-1/2 cups cubed fully cooked lean ham
1 cup sliced fresh carrots (1/4-inch slices)
1/2 cup water
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh parsley
1/2 teaspoon pepper

Steps:

  • Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.

Nutrition Facts : Calories 263 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 932mg sodium, CarbohydrateContent 39g carbohydrate (11g sugars, FiberContent 12g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

CLASSIC THREE BEAN SALAD - THE PIONEER WOMAN – RECIPES ...



Classic Three Bean Salad - The Pioneer Woman – Recipes ... image

We love the use of fresh green beans in this three bean salad. It adds texture and flavor to the classic side dish—perfect for summer picnics, BBQs, and more.

Provided by THEPIONEERWOMAN.COM

Categories     salad    side dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Kosher salt

1 lb.

fresh green beans, trimmed

1

15-ounce can cannellini or other white beans, drained and rinsed

1

15-ounce can red kidney beans, drained and rinsed

1/2 c.

chopped celery

1/2 c.

chopped red onion

2 tbsp.

chopped parsley

1/3 c.

olive oil

1/4 c.

red wine vinegar

Juice of 1 lemon

1 1/2 tsp.

kosher salt

1/2 tsp.

ground black pepper

Steps:

  • For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool.  Chop into 1-inch pieces. For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.  Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve. 

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