BAKED LIMA BEAN RECIPE (GIGANTES PLAKI)
This traditional Greek baked lima bean recipe with added veggies is a one stop meal. Gigantes plaki is loaded with protein, perfect for all ages and so flavorful!
Provided by Sophia DeSantis
Categories Main Course Side Dish
Time 1h40m
Number Of Ingredients 11
Steps:
- Wash and soak the beans in a pot overnight.
- The next day, drain the beans and add enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain, and save the broth.
- Preheat oven to 350°F/180°C
- In a large pot sauté the onions in veggie broth or olive oil for 2-3 minutes until they begins to get translucent.
- Add the garlic, carrots, celery, spinach and/or Swiss chard and sauté for a couple more minutes.
- Add beans and mix well.
- Add tomatoes, salt and pepper and sauté for another minute. Then add parsley and mix well.
- Add enough reserved broth from the beans to barely cover them. If you don't have enough reserved broth, then use water for the rest (you can also use extra veggie broth).
- Cook over medium heat for 15 minutes stirring, occasionally. Add more broth if needed. You don't want it to get too dry.
- Transfer to a 9 x 12 glass baking dish, cover with tin foil and bake for 30 minutes, or until beans are tender and liquid has evaporated.
- Uncover and bake for an additional 10 minutes.
- Serve hot!
Nutrition Facts : Calories 101 kcal, Carbohydrate 19 g, Protein 6 g, Sodium 267 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
LIMA BEAN CASSEROLE
When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!-Tickle Ragland, Hodgenville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.
Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
FIVE BEAN CASSEROLE
This is a sweet and sour casserole with bacon and beans.
Provided by Joan
Categories Side Dish Casseroles
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
- In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 45.9 g, Cholesterol 6.9 mg, Fat 3.4 g, Fiber 9.1 g, Protein 12.2 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15.6 g
LIMA BEAN CASSEROLE
My kids hated this dish when they were small but now they request it. Try it!
Provided by E R
Categories Vegetables
Time 55m
Number Of Ingredients 7
Steps:
- 1. Saute the onion and pepper in the butter or olive oil just until tender. Mix well with the beans and soup.
- 2. Pour mixture into a 2 to 3-quart baking dish. Top with the bread crumbs and grated cheese.
- 3. Bake in a preheated oven at 350 degrees for 30 to 40 minutes.
BAKED LIMA BEANS
Provided by Donna St. George
Categories easy, casseroles, side dish
Time 3h15m
Yield 8 cups, about 10 to 12 servings
Number Of Ingredients 6
Steps:
- Soak beans in water overnight. Drain. Add fresh water, just enough to cover the beans, and salt. Cook until tender, about 30 minutes.
- Preheat oven to 300 degrees. If necessary, pour off some water from the beans so that they are very moist but not swimming in liquid. Add ketchup, brown sugar and mustard to the beans and water. Pour into a large (about 9 by 12 by 3) flat baking pan. Lay strips of bacon on top of the bean mixture.
- Bake for 2 1/2 hours. If the bacon starts browning too fast, reduce heat to 225 degrees and extend the baking time by 1 hour.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 57 grams, Fat 16 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 13 grams, TransFat 0 grams
BAKED LIMA BEANS
I got this recipe from the Mount Joy Mennonite Church cookbook. Very good! Mount Joy is in Lancaster County, PA. Prep time does not include overnight soaking of beans. Cook time is approximate.
Provided by keen5
Categories Beans
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Soak beans overnight.
- Cook in water until just about half tender; drain.
- Add other ingredients.
- Bake in oven until tender, 2 to 3 hours at 350 degrees.
Nutrition Facts : Calories 681.6, Fat 26.1, SaturatedFat 8.6, Cholesterol 38.6, Sodium 1457.6, Carbohydrate 103.4, Fiber 4.5, Sugar 80.8, Protein 12.4
LIMA BEAN CASSEROLE
This is a good side dish for BBQ's. I like to spice it up with a couple of jalapenos or hotsauce, It's up to your personal taste
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If you are using fresh or frozen cover the beans with water and bring to a boil, skim the surface& simmer untiltender about 25 minutes for fresh, 6 minutes for frozen.
- Canned Lima beans just heat& drain throughly.
- Grease an oven proof pan (Deep Casserole).
- Fry the bacon until translucent,m add onions& pepper saute for about 6 minutes Add beans and cook until hot, stirring frequently About 5 minutes.
- Add tomatoe sauce& stewed tomatoes.
- Cover and simmer for 10 minutes.
- Uncover and simmer until most of the juice has evaporated about 20 minutes.
- Pour into the casserole dish.
- You can do the recipe up to here the day ahead, refrigerate. Bring to room temperature before putting in the oven) Heat oven to 450 degrees F.
- Sprinkle with the cheese, bake until hot with the cheese is melted and lightly browned Apprx 20-25 minutes.
- If you are going from start to finish with this recipe without refrigerating you will only want to have it in the oven for apprx 15 minutes just to get the lovely color to the cheese and have it bubbly
- Serve immediately - hot
Nutrition Facts : Calories 265.7, Fat 10.4, SaturatedFat 4.3, Cholesterol 19.1, Sodium 1008.1, Carbohydrate 32.3, Fiber 7.9, Sugar 5.7, Protein 12.6
CLASSIC LIMA BEAN CASSEROLE
An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.
Nutrition Facts :
LIMA BEAN AND CORN CASSEROLE
Make and share this Lima Bean and Corn Casserole recipe from Food.com.
Provided by Gwanny Hill
Categories Corn
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook lima beans and corn together, following package directions.
- Drain.
- Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
- Blend in the flour, milk, salt and one cup of grated cheese.
- Cook until the sauce begins to thicken; add pimento and water chestnuts.
- Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
- Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
- Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.
Nutrition Facts : Calories 312.3, Fat 15.1, SaturatedFat 9.3, Cholesterol 43.9, Sodium 608.9, Carbohydrate 32.5, Fiber 6.8, Sugar 2.2, Protein 13.8
LIMA BEAN CASSEROLE
This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then heat oven to 350°F. Place in preheated oven for approx 20 minutes, take out of the oven & sprinkle on the cheese, crumbs & butter return to oven. Place it approx 6 inches below broiler and broil for approx 10 minutes or until the crumb mixture is golden and the casserole is heated through.
Provided by Bergy
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the lima beans until tender 8-10 minutes.
- Melt 2 tbsp of butter (margarine) in a saucepan and add celery and onion.
- Cook for about 4 minutes.
- Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans.
- Transfer to an oven proof dish.
- Combine remaining cheese, butter and bread crumbs.
- Sprinkle over the beans.
- Broil 2-3 minutes until cheese has melted and the top is golden.
More about "lima bean bake recipes"
LIMA BEAN CASSEROLE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.4/5 (9)Total Time 45 minsCategory CasseroleCalories 232 per serving
- In a large bowl, combine lima beans, soup, milk, onion, Worcestershire sauce, pimentos, black pepper and 1 cup cheddar cheese.
THE BEST MEDITERRANEAN-STYLE BAKED LIMA BEAN RECIPE
From thismessisours.com
5/5 (1)Estimated Reading Time 6 mins
- Sort through the dried lima beans and place in a large bowl, cover with water by at least 3-4 inches and soak for 8-12 hours. Check on them periodically as they absorb water and you may need to cover with more. As the beans are soaking the skins will appear cracked and shriveled, don’t worry, this is normal.
- When the beans have finished soaking drain and rinse them well then place in a large pot and cover with the quart of water. *If you need to add more water to cover the beans it’s OK to do so. Add the bay leaf to the pot with the water and the beans then bring to a boil over high heat. Once the water boils, place a lid on the pot and reduce the heat to medium. Simmer the beans for about 20-30 minutes until the beans are tender but not fully cooked through. *In my experience I have found that the longer I soak the beans the shorter amount of time I have to cook them, keep a close eye on them when you get to 20 minutes so that they don’t over cook during this process and turn to mush in the oven when you bake them. When the beans are done with the first cooking period skim off any foam that is on the top and drain the cooking liquid. Reserve the bay leaf with the beans.
- Meanwhile, as the beans are cooking, preheat the oven to 375°F. Lightly rub olive oil on the inside walls of a 4 quart dutch oven. *You can use a casserole dish for baking if you do not have a dutch oven, but you will have to start the tomato sauce in a skillet on the stove. Place the 1/8 cup of olive oil and the minced garlic in the dutch oven and heat over medium heat until the garlic starts to sizzle. Add the onion and cook for about 3-4 minutes until translucent, stirring frequently. When onion is translucent add the shredded carrots and cook for another minute to soften. Then add the tomatoes, vegetable stock, red wine vinegar, tomato paste, agave, thyme, oregano, salt and freshly grated nutmeg. Bring this mixture to a boil stirring frequently, when it reaches the boiling point reduce the temperature to low and simmer for 10 minutes so that the sauce can reduce slightly and the flavors intensify. Taste and adjust seasoning by adding more salt and pepper then stir in the parsley an
- Place a lid on the dish and bake the beans for 30 minutes, stirring occasionally. Taste the beans and if they are tender and creamy it is time to remove the lid and bake for an additional 10 minutes to reduce the sauce just a little bit more. Remove from the oven and discards the bay leaf. Allow the beans to cool for 10 minutes before serving.
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