HOW TO COOK SPECKLED BUTTER BEANS RECIPES

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COUNTRY-STYLE BABY LIMA BEANS - SOUTH YOUR MOUTH



Country-Style Baby Lima Beans - South Your Mouth image

A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 4

4 slices bacon
1 lb. fresh or fresh-frozen baby lima beans
4 cups chicken broth or water
1/2 teaspoon salt (plus more to taste)

Steps:

  • Cut bacon into small pieces then cook until crisp in a large saucepan.
  • Add beans then add enough broth or water to cover the beans by a little less than an inch of liquid (you may not need all 4 cups).
  • Cook over medium heat until just boiling then reduce heat to low, cover and simmer beans for 30 minutes.
  • Add 1/2 teaspoon salt then continue cooking for 30 minutes or until beans are very tender (sometimes frozen beans take longer to get tender).
  • Taste for salt then add more if desired.
  • Turn off heat, uncover pan, then let beans rest for 15 minutes before serving.

VEGETABLE BEEF SOUP – INSTANT POT RECIPES



Vegetable Beef Soup – Instant Pot Recipes image

Learn how to make vegetable beef soup with our Instant Pot® Vegetable Beef Soup recipe, which makes preparing a savory, comforting soup faster and easier than ever. This flavorful soup has tender beef, vegetables and pasta that cook all together in the Instant Pot®, so prep and cleanup are easy. Beef broth provides the rich base while tomato paste, thyme and parsley round out the complex flavors of this delicious and hearty soup.

Provided by Campbell's®

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

1/2 lbs boneless beef chuck roast or stew beef (cut into bite-sized pieces)
1 tbsp vegetable oil
2 tbsp tomato paste
4 cups Swanson® Beef Broth
2 carrots (peeled and diced (about1 cup))
1 Yukon gold potato (unpeeled, cut into cubes (about 1 cup), 6 ounces)
4 oz green beans (trimmed and cut into 1/2 inchpieces (about 1 cup))
1/2 cup uncooked ditalini pasta (small tube shaped)
1 tbsp chopped fresh thyme leaves
1 cup frozen peas (thawed)
2 tbsp chopped fresh parsley

Steps:

  • Season the beef with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
  • Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Stir in the peas. Season to taste and sprinkle with the parsley before serving.

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