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.
mall sauce pan heat the lima beans, chicken broth, rosemary, salt
Combine lima beans and enough cold water
Cook baby limas as directed on package.<
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.
ver high heat. Add the lima beans and cover.
Peel
Cook rice, baby lima beans and dill in water until rice is done.
Soak dried baby lima beans overnight.
Next day, drain and recover with water and add chopped onion.
Boil until tender. Drain and then combine with sugars and ketchup.
Place in baking dish and bake at 350\u00b0 for 45 to 60 minutes.
ed, white, pinto, kidney, cranberry, lima beans, and black-eyed peas
(For the bean mix you can add to
Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
Stir mixture.
Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.
Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
Simmer until beans are tender.
Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
You may add ham, or smoked sausage or any other meat you like as an option.
se frozen baby lima beans, and measure them in an empty bean can
n the next 8 ingredients (lima beans through red pepper flakes
dd tomatoes, beef stock and lima beans.
Simmer another 30
Rinse and pick over beans and place in a large stock pot. Cover with cold water; bring to a boil.
Remove from heat; cover and let sit one hour.
Drain beans.
Replace beans in stock pot along with the ham stock, vegetables and spices.
Simmer 1 hour or until vegetables are fully cooked.
Add ham.
Freezes well.
Cover and soak beans in water overnight.
Pour out that water. Rinse and cover with cold water and 1 teaspoon salt.
Boil about 30 minutes.
Pour off water.
Rinse under hot water and put in casserole.
Mix together and add the remaining ingredients.
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.
Soak beans overnight; add soup, onion, liquid smoke and water. Cook until beans are tender.
Add brown sugar.
Place in casserole and warm 1/2 hour before serving.