Cook baby limas as directed on package.<
mall sauce pan heat the lima beans, chicken broth, rosemary, salt
ver high heat. Add the lima beans and cover.
Peel
Cook rice, baby lima beans and dill in water until rice is done.
se frozen baby lima beans, and measure them in an empty bean can
Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.
Pour stock into crock pot, set on high.
Add beans.
Heat a heavy frying pan over medium-high heat.
Add Oil.
Add Onions, Garlic, Bell Peppers, Celery, Red Potatoes, and Baby Carrots.
Saute (Stir fry)'til Onions are translucent.
Add crushed Red Chiles and Tomato paste, mix well.
Add vegetables to crock pot.
Reduce heat to low, cook 3 hours.
Add Sausage, cook 3/4 hour.
Add enough Potato Flakes to thicken as desired.
Cook 15 minutes more.
Serve with a Peasant Loaf or maybe Cornbread or Cornsticks.
br>Place half of the bean mixture in a blender.
In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!
Cook lima beans as directed.
Drain reserving liquid as part of the 1/2 cup water to the soup.
Combine onion, red pepper, soup and water in a saucepan.
Heat through.
Remove from heat.
Blend sour cream and curry powder into soup mixture.
Stir in lima beans.
Put mixture into a 6-cup casserole.
Combine bread crumbs with melted butter.
Stir in bacon crumbles.
Sprinkle over lima mixture.
Bake uncovered at 350\u00b0 for 25 minutes until
crumb topping is browned.
Break cauliflower in small flowerets.
Add to Fruit Fresh, ice cubes and enough water to cover for about 2 hours.
Drain. Cook lima beans.
Drain.
Mix mayonnaise and dressing mix.
Blend with vegetables.
Refrigerate.
Better if made at least 12 hours before serving.
Soak beans overnight; drain.
Put in clean water; boil 5 minutes with 1 tablespoon baking soda.
(Watch - don't boil over.) Drain.
Rinse in clear water; drain.
Place in large casserole. Add the rest of the ingredients.
Mix thoroughly.
Cover.
Bake at 350\u00b0 for 2 hours.
Stir 3 times while baking.
Cook lima beans using package directions; drain.
Combine lima beans, soup, pimentos and melted butter in 2-quart casserole; mix well.
Sprinkle with cracker crumbs.
Bake at 350\u00b0 for 35 minutes. Yield:
6 servings.
In a large pot throw in;.
Washed beans, and the rest of the ingredients, except for the salt.
Put enough water or stock to completely cover all ingredients.
Cook for around 3 to 3/12 hours, taste and add the salt if needed.
( depends on the ham )
I put some mozzarella cheese in the bottom of the bowl -- and put the
soup on top. It melts and gives the soup even more flavor.( as if it
needed it.lol ).
Combine lima beans and enough cold water
o 6 minutes.
Add lima beans, corn, water, salt, and
Drain baby lima beans and add to crockery-cooker along with remaining ingredients.
Stir together well. Cover and cook on LO heat for 7-10 hours (or HI heat for 4-5 hours).
Serve with weges of hot cornbread.
Rinse lima beans; turn into large saucepan.
Add water; cover and soak for several hours or overnight.
When ready to cook, add onion.
Bring to boil and boil 5 minutes, uncovered.
Turn into a 3-quart casserole dish without draining.
Add remaining ingredients and cover.
Bake in a 350\u00b0 oven for 3 hours until beans are tender.
Makes 8 servings.
Cook broccoli and lima beans according to directions on packages; drain well.
Mix vegetables with soup and cheese. Pour into 9 x 13 well greased casserole dish. Cover with crushed Fritos. Bake at 350\u00b0 until bubbly.
In a bowl, combine lima beans, soup, celery and milk.
Pour in a greased 11 x 7 x 2-inch baking dish.
Sprinkle with cheese and bread crumbs.
Cover and bake at 350\u00b0 for 25 minutes.
Uncover and bake 10 minutes longer or until the bread crumbs are lightly browned.
Yields 6 to 8 servings.