oup pot. NOTE: I use frozen baby lima beans, and measure them in an
Cook rice, baby lima beans and dill in water until rice is done.
o 6 minutes.
Add lima beans, corn, water, salt, and pepper
In a large, heavy-bottomed frying pan, combine garlic, oil and sage; cook over low heat, stirring frequently, for 5 to 7 minutes or until the garlic begins to turn golden.
Add the lima beans and tomatoes or tomato sauce.
Bring to a boil.
Simmer for 20 minutes or until the lima beans have absorbed most of the liquid.
Season with pepper.
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!
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.
Cook baby limas as directed on package.<
Separate the garlic into individual cloves; peel and slice them.
In a large heavy-botomed frying pan, combine the garlic, oil and sage.
Cook over low heat, stirring frequently, for 5 minutes, or until the garlic begins to turn golden.
Don't let the garlic burn or turn brown.
Add the beans, tomatoes and water.
Bring to a boil over medium heat.
Simmer for 20 minutes, or until thick.
Season with the pepper.
Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.
Cook frozen baby lima beans as directed; drain.
Diagonally slice outer edge of fat on ham slice at 1 inch intervals to prevent curling.
Place ham on rack in broiler pan.
Bring a large saucepan of salted water to a boil. Add lima beans and cook; stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water, then drain again, and pat dry with paper towels.
Transfer lima beans to a bowl.
Stir in oil, lemon zest and lemon juice; season with salt and pepper.
Divide among four serving plates and sprinkle with Parmesan.
Heat oil in skillet over medium-high heat; cook onions until soft, 3- 5 minutes.
Add garlic and cook for 1 minute.
Stir in spices, tomatoes, and lima beans and cook for 10- 15 minutes, stirring occasionally.
Combine liquid from mushrooms, plus enough water to cook lima beans.
Add beans, onion, sugar and salt.
Cook until beans are tender.
Stir in mushrooms and cream; heat thoroughly, but do not boil.
Makes 4 servings.
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil.
Makes 4 servings.
In a large skillet, melt the butter.
Add chestnuts and saute 5 minutes.
Add the lima beans and rosemary and continue to saute another 5 minutes.
Serve immediately.
Makes 8 servings. Preparation time:
5 minutes; cooking time:
10 minutes.
Fry bacon until crisp, drain and crumble.
Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Cook lima beans in 3/4 cup water for 5 minutes, then drain. Slice onions and mushrooms, then saute them in margarine and salt. Add mushroom soup when onions are cooked.
Combine lima beans with soup mixture and put it in a buttered 3-quart casserole.
Sprinkle top with Parmesan cheese and pour heavy cream over the top.
Serves 8 to 10.
Bake at 350\u00b0 for 30 to 40 minutes.
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.
Prepare broccoli and lima beans following package directions. Drain and mix together gently.
Place in bottom of 2-quart casserole.
Layer mushroom soup, sour cream, onion soup mix and water chestnuts on top of vegetables.
Melt oleo and mix with Rice Krispies.
Place on top of casserole.
Bake, covered, 30 minutes at 350\u00b0.
Serves 6.
Drain dry lima beans, green baby lima beans and kidney beans. Add to baked beans.
Remove fried bacon and add onion to bacon drippings, saute.
Add brown sugar, vinegar, dry mustard, salt and garlic powder.
Mix all together well.
Add to bean mixture in large pan.
Bake in a 350\u00b0 oven for about 1 hour.
Makes about 3 1/2 quarts.