Country Style Baby Lima Beans Recipes

SOUTHERN STYLE BABY LIMA BEANS

Steps:

• In a large pot, slightly saute bacon about 1 to 2 minutes.
• Add remaining ingredients and stir. Cover pot and bring to a boil. Reduce heat to simmer.
• Cook for 30 minutes, stirring periodically. If needed add water. You do not need a lot of liquid, but you don't want them to burn. So add if necessary. Season with salt if desired.
• Cook for another 30 minutes until buttery tender and enjoy.

BABY LIMA BEANS (BUTTERBEANS)

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.

BABY LIMA BEANS

Steps:

• Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
• Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.

COUNTRY LIMA BEANS

Steps:

• Sort and wash the beans; place in a large Dutch oven.
• Add water to cover 2 inches above beans; cover and let stand 8 hours or overnight.
• Drain beans; return beans to the pot; stir in salt and pepper.
• Preheat oven to 300°.
• Fry bacon in a large skillet until crisp; remove bacon from pan using a slotted spoon; set bacon aside.
• Add onion and carrot to drippings in pan; saute 5 minutes or until golden.
• Add onion mixture, bacon, 2 cups water, and butter to bean mixture; stir well.
• Cover and bake for 2 1/2 hours or until beans are very tender, stirring every hour.

COUNTRY-STYLE BABY LIMA BEANS

Steps:

• Fry bacon with onion until crisp in medium sauce pan with lid.
• Add beans and then broth to cover beans a little less than an inch.
• Cook over medium heat until just boiling, then reduce heat to low, cover, and simmer for 30 minutes.
• Add salt, then cook for another 30 minutes or until beans are very tender. Taste for salt and add more, if desired. (I add black pepper here, too.)
• Turn off heat, uncover pan, and let beans rest for 15 minutes before serving.