Put lima beans, water and tomatoes in a saucepan, cover and cook until beans are soft.
Press the mixture through a sieve. Melt butter in saucepan and add flour, mixing well.
Add milk and cook for 5 minutes, stirring constantly.
Add slowly to the lima bean mixture and season with salt and pepper to taste.
Serves 6.
Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.
mall sauce pan heat the lima beans, chicken broth, rosemary, salt
n.
Wash the dry lima beans and place them in
Soak lima beans overnight.
Cook until just tender.
Place drained pears in buttered 9 x 13-inch dish.
Cover with drained lima beans.
Sprinkle with onion salt.
Pour over enough reserved pear juice to cover. Bake, uncovered, at 325\u00b0 for 1 hour.
Baste every 15 minutes with melted butter.
Cover with bacon crumbs before serving.
Add cooked ham bone meat, lima beans, and diced ham. Reduce
Place lima beans in a large bowl
Add salt
to
beans and cook until tender.
Drain.
Fry sausage
until
brown.
Mix
all
ingredients
except sausage. Place half of bean mixture in 1 1/2 quart size casserole dish. Cover with\thalf
of sausages.
Add remaining bean mixture and sausages.
Bake in hot 400\u00b0 oven for 15 minutes.
Rinse dried lima beans in a colander and remove any stones or other fishy looking, non-bean type matter.
In a Dutch oven, bring beans, ham and enough water to fill the pan 3/4 full to a boil. Reduce heat to medium-low and add the chopped onion, salt, pepper and a generous sprinkle of dried red pepper (like you put on pizza) to taste.
Cook over low heat, stirring occasionally, until beans are tender (may take from 1 to 3 hours, depending on personal taste).
Add additional water as needed to prevent mixture from sticking to pan.
Soak dried beans overnight.
Wash thoroughly and put in pot of boiling water.
Add chopped onion and cubed potatoes.
Add seasonings to taste.
Bring to a boil, then cook on low until beans are done and soup is thick.
Mash beans with wooden spoon while in the pot.
Remove hot pepper.
Add olive oil and sherry and simmer another 15 minutes.
If sausage is added, omit olive oil and add sausage along with potatoes and onion, but boil sausage separately first to remove fat.
Rinse lima beans.
Cover with water and soak overnight.
Drain beans and add 3 1/2 quarts boiling water.
Add remaining ingredients.
Simmer slowly until beans are tender and soup has thickened.
Serve as main dish with crusty bread.
Cook lima beans according to package directions. Drain. Mix remaining ingredients and combine with beans in a 1 1/2-quart casserole. Bake 1 hour at 350\u00b0.
cook beans for 1 hr beginning with cold water. Add salt in last 1/2 hours drain and reserve 1 to 2 cups liquid.
melt butter in skillet and brown beef, onion, garlic and pepper.
add tomatoes, chili powder, lima beans and cheese.
Put in greased casserole dish. add enough of the reserved liquid to barely cover beans.
bake @ 350 degrees F for 1 hours.
Soak dried lima beans for a few hours or overnight.
Drain and add 2 quarts of water in a heavy saucepan.
Add neck bones, onion, parsley, dill weed, barley, salt, pepper and bay leaves.
Bring to a boil and then turn the heat low and simmer for 2 hours or until beans and meat are tender.
Remove bones and cut up chunks of meat.
Return meat to the soup.
Remove bay leaves.
Chill and remove solidified fat.
Reheat when ready to serve.
Makes 10 servings.
Soak beans overnight in cold water.
Next day, add pinch of baking soda; bring to boil.
Skim off foam.
Lower heat; cover partially and cook over low heat for 30 to 45 minutes, until beans are tender.
Preheat oven to 250\u00b0.
(Cooking time will vary; you do not want mushy beans.) Drain and transfer beans to oiled 2-quart flat baking dish.
In same kettle, melt butter.
Add brown sugar and molasses; cook over low heat for about 2 minutes, until sugar is dissolved.
Remove from heat; let cool slightly. Stir in sour cream, ...
Wash lima beans.
Place in large kettle.
Add water and ham bone, onions and bay leaf.
Cover and simmer over low heat until the beans are tender.
Cook lima beans in 2-quart saucepan.
Sear the bacon and cook green pepper (sliced) and onions until soft.
In greased casserole, place a layer of beans sprinkled with onions, small pieces of bacon and sparingly with salt and pepper.
Repeat until all is used.
Over this pour the milk and bake in preheated casserole over medium heat for 1/2 hour.
Place lima beans in a saucepan and cover with water.
Soak overnight.
Add onion and bring to boil.
Cook over low heat until tender and drain.
Add soup, 1/2 cup water and butter and pour into greased casserole.
Sprinkle with crumbs.
Bake at 400\u00b0 for 30 minutes.
Cook and drain pork sausage.
Cook and drain lima beans. Combine all ingredients in large casserole dish.
Heat in 350\u00b0 oven until bubbly.
Soak lima beans overnight.
The next day, cook until beans are tender.
Drain and reserve approximately 1/2 condensed soup can of lima bean broth.
Put in baking dish and add remaining ingredients.
Cook for 2 hours in 350\u00b0 oven, uncovered, for 15 minutes if runny.
If in a hurry, substitute 3 cans of lima beans for dry ones.