Skillet Lima Beans Recipes

LEMON-GARLIC LIMA BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

SUCCOTASH

Steps:

• Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
• Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
• Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
• Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.

SAUTEED LIMA BEANS WITH BACON

Steps:

• Cook 3 strips bacon in a large skillet over medium heat until crisp, 10 minutes; drain on paper towels and crumble. Cook 1 chopped small shallot in the drippings, 1 minute. Add 1/2 cup water, two 10-ounce boxes thawed frozen lima beans and 1/4 teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.

ITALIAN-STYLE LIMA BEANS

Steps:

• In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.

13 WAYS TO USE FRESH LIMA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lima bean recipe in 30 minutes or less!

SKILLET LIMA BEANS

Steps:

• Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
• Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
• Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

SKILLET GREEN BEANS

Steps:

• Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes.
• Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.