Creamy Baby Green Limas Recipes

CREAMY BABY GREEN LIMAS

Steps:

• 1. Cut sausage into half circles. In a large stock pot, brown smoke sausage. Chop onion while sausage is cooking.
• 2. Add onion to pot, sprinkle with salt and cook until onions are wilted.
• 3. Add lima beans to pot and add enough water to cover beans at least 2 inches above the beans.
• 4. Bring to a boil, then lower heat. Allow beans to cook for about 90 minutes. Add salt and pepper.
• 5. As beans begin to soften, stir beans and with the back of the spoon mash beans against the side of the pot. Do this frequently, creating the creaminess you want in this dish.
• 6. After mashing beans several times and about two hours has passed, this time will depend on the beans, your beans should be soft and creamy. Serve over white rice and with a wedge of cornbread.

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.

CREAMY CORN AND BABY LIMAS

Steps:

• Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add garlic, stirring frequently for 1 minute.
• Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
• Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
• Stir in herbs and salt to taste.
• Serve sprinkled with bacon.

GREEN BABY LIMA BEANS

Steps:

• Pour the beans into a non-reactive bowl. Sort through and remove any debris such as rocks, dirt and imperfect beans. Add enough lukewarm water to completely cover the beans. At room temperature, soak the beans for about 4-6 hours. Drain beans, discarding water, then give one more rinse.
• Place the beans into a 5-6 quart Dutch oven. Add remaining ingredients, exluding the salt. (Sauting the veggies isn't necessary and adding salt at the beginning may toughen the beans.).
• Bring to a boil, cover then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and liquid creamy, approximately an additional 3/4 hour. Note: When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
• Serve over fluffy white rice. Freezes well.

A WHOLE NEW WAY TO ENJOY LIMA BEANS

Steps:

• Cook the lima beans in boiling salted water as directed on the package. If using canned lima beans, you will not need to add salt.
• Add sugar (if using) to the cooking water.
• Drain the beans well. At this point, the beans are still hot.
• Add the cream and butter to the hot beans. Taste and add salt and pepper as desired.
• Serve beans warm.

BABY LIMA BEANS AND CORN IN CHIVE CREAM

Steps:

• Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
• Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.

CREAMED LIMA BEANS

Steps:

• Cook lima beans according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Total amount of milk depends on how thick you prefer the sauce to be.
• Stir in sugar, salt and pepper.
• Add cooked, drained lima beans.

LIMA BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.