HAM HOCKS AND LIMA BEANS RECIPE - SOUL.FOOD.COM
Make and share this Ham Hocks and Lima Beans recipe from Food.com.
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Yield 1 kettle of beans, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
Nutrition Facts : Calories 537.5, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 428.6, CarbohydrateContent 101.9, FiberContent 29.5, SugarContent 16.8, ProteinContent 33
SOUTH YOUR MOUTH: COUNTRY-STYLE BABY LIMA BEANS
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
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.
More about "lima beans dried recipes"
HAM HOCKS AND LIMA BEANS RECIPE - SOUL.FOOD.COM
From food.com
Reviews 4.0
Total Time 3 hours
Calories 537.5 per serving
- Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
SOUTH YOUR MOUTH: COUNTRY-STYLE BABY LIMA BEANS
From southyourmouth.com
Total Time 1 hours 15 minutes
Cuisine american, southern
- Turn off heat, uncover pan, then let beans rest for 15 minutes before serving.
PRESSURE COOKER QUICK DRIED BEANS - MEALTHY.COM
Do you avoid buying dried beans because it takes too long to cook them? Enter the electric pressure cooker and the technique you've been waiting for! The best part? It's fast and easy! This technique consists of two parts: an initial short "pre-soak" and then actual cooking. The result? Creamy, delicious beans in less than an hour. And it's foolproof.
From mealthy.com
Reviews 4.0
Total Time 30 minutes
- Pour beans into the steel inner pot of a pressure cooker and cover with cold water by about 1 inch. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 1 minute on High Pressure. Set steam vent handle to Venting to quick-release pressure. Pour beans into a colander and rinse under cold water. Discard the cooking liquid and rinse out the steel pot. Pour the soaked beans back into the same pot and add 6 cups water. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 15 minutes on High Pressure. Let pressure release naturally.
HEARTY LIMA BEAN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 10 minutes
Category Lunch
Calories 172 calories per serving
- Place beans in a Dutch oven; 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 discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.
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