Cook beans; drain and reserve liquid.
Combine onions, red pepper, soup and water in pan; heat through.
Blend sour cream and curry powder into soup mixture.
Stir in lima beans.
Turn mixture into a 6-cup casserole.
Combine bread crumbs with melted butter. Stir in bacon crumbles.
Sprinkle over lima bean mixture.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Place the frozen lima beans in a pot and cover with water. Bring to a boil. Boil 3 minutes then reduce heat, cover and simmer 20 minutes.
Drain.
In a medium-sized non-reactive bowl combine the lima beans with the red peppers and onions.
In a separate small measuring cup, whisk together the dressing ingredients.
Pour dressing over lima beans and toss to coat.
Cover and refrigerate for at least 4 hours to allow the salad to marinate.
ou are using fresh or frozen cover the beans with water
he cooker.
Test a lima bean - they should be creamy with
Cook lima beans according to package directions. Drain. Rinse with cold water; drain again.
In a mixing bowl combine beans, mushrooms, onion, ham, olives, parsley, and pimiento.
For dressing, in a screw-top jar combine vinegar, oil, garlic, sugar, salt, lemon juice and pepper. Cover, shake to combine. Pour over bean mixture. Toss to coat. Cover; chill 3 to 24 hours before serving, stirring once or twice.
Place potatoes in a medium saucepan of salted water. Bring to boil on high. Reduce heat to medium and simmer 10-12 mins, until just tender. Drain well. Transfer to a bowl. Add lima beans, mint, mayonnaise and vinegar. Toss well and season to taste. Fold in the chicken and serve.
nd pepper.
Stir the lima beans; cook until they are
ooking spray.
Layer drained lima beans over the bottom of
ver high heat. Add the lima beans and cover.
Peel
epper mixture.
Add baby lima beans next.
Place this
Place frozen lima beans in a saucepan. Cover
Cook broccoli and lima beans as package calls for.
Cool.
Mix all together.
ater to a boil; add lima beans and garlic salt. Cook
o a boil; add the lima beans and cook until tender
Cook lima beans and drain.
Add onion, pimento, bell pepper and mushroom soup.
Cook until all is tender.
Stir in cheese. Add salt and pepper to taste.
Pour into casserole dish.
Melt butter and add bread crumbs.
Place on top of bean mixture.
Put into 400\u00b0 oven for 25 minutes or until top is brown.
Bring 3/4 cup water and 1/2 teaspoons.
salt to a boil in medium saucepan; add couscous, remove from heat, cover, and let stand 5 minutes.
Fluff with a fork and transfer to a shallow dish to cool.
Cook lima beans in boiling water until crisp-tender, 3 minutes; drain, plunge into ice water, and drain again.
Set aside.
Whisk together vinegar, pepper, and remaining salt in a large bowl; slowly whisk in olive oil.
Stir in couscous, then stir in lima beans, tomatoes, basil, and scallions; sprinkle with feta.
In a saucepan cook the frozen lima beans and black-eyed peas in 1 cup water according to package directions, except add the chicken bouillon granules and basil.
Drain; set aside to cool. When cool combine lima beans, black-eyed peas, kidney beans, garbanzo beans, sweet red pepper, celery, green onions and parsley; toss.
Cook lima beans in a microsafe dish, covered, with 1/2 cup water on High power for about 4 minutes.
Drain.
Reserve liquid. In another microsafe dish, combine red onion, red pepper, green onion and reserved liquid from lima beans.
Cover and microwave on High power for 2 minutes.
Add lima beans.
Follow directions on lima bean package, except cook only 10
Cook and drain lima beans and broccoli; set aside.
Mix soup, water chestnuts, sour cream and onion soup.
Mix soup mixture with vegetables; put in casserole dish.