mall sauce pan heat the lima beans, chicken broth, rosemary, salt
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.
Soak beans overnight; drain.
Cover with boiling salted water and boil slowly 1 to 2 hours until tender.
Drain, reserving bean water.
Lightly brown meat and onion in oil, stirring to break into bits.
Add tomato sauce, bean water, salt, sugar and poultry seasoning.
Place beans in casserole.
Cover with sauce.
Bake in moderate oven at 350\u00b0 for 20 to 35 minutes.
Serves 5 or 6.
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.
epper mixture.
Add baby lima beans next.
Place this
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.
ver high heat. Add the lima beans and cover.
Peel
inutes for frozen.
Canned Lima beans just heat& drain throughly
In a medium-size bowl combine the garbanzo, kidney, and lima beans with the onion, green pepper, and kalamata olives. Set aside.
To your blender container add the lemon juice, and Dijon mustard; blend to combine. SLOWLY add the olive oil while blending. Add the salt, pepper, oregano, and celery seed; give a good stir.
Pour the dressing over the vegetables; refrigerate over night - stirring occasionally.
Served drained 3-bean salad on lettuce leaves. Sprinkle with feta cheese and parsley just before serving.
Heat 1 tbsp the oil in a large saucepan on medium heat. Cook onion, carrots and celery, stirring, for 5 mins, or until softened. Add garlic; cook, stirring, until fragrant.
Add tomatoes, stock and 1 cup water; bring to a boil. Add beans. Reduce heat to low; simmer, covered, for 10 mins. Add zucchini; simmer, uncovered, for 5 mins, or until tender. Stir in lemon peel; season with salt and black pepper.
Ladle soup into serving bowls. Top with olives, feta and dill. Drizzle with remaining 1 tbsp oil. Accompany with warm pita or crusty ...
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.
he cooker.
Test a lima bean - they should be creamy with
Place onion and garlic in a food processor and process until finely chopped. Add 1 can of lima beans, lemon juice and 4 tbsp of the olive oil. Season with salt and pepper. Process until smooth, adding remaining 2 tbsp oil if needed. Spoon into a serving bowl.
Mix remaining lima beans, tomatoes, cucumber and parsley. Spoon over dip. Sprinkle with freshly ground black pepper and drizzle with additional oil. Serve with pita bread.
br>COOKING INSTRUCTIONS:
This recipe is based on using a
Cook lima beans until tender and mash.
Add rest of ingredients and mix well.
Form the mixture into a loaf and bake 1/2 hour at 350\u00b0.
This recipe makes 6 servings.
Place All Ingredients In Crockpot And Stir Well. Cook On Low 7-10 Hours (4-5 On High). Serve With Wedges Of Cornbread. Recipe May Be Doubled For 4-1/2 Quart Pot Or Larger.Enjoy!
For the Creamy Greek Dressing: Stir together yogurt, sour
In a large bowl, combine ground sausage, fennel, pancetta, mint, breadcrumbs, green onion and garlic. Season. Form into 8 sausage links then coat in breadcrumbs.
Add enough oil to shallow-fry in a large frying pan. Place over high heat. Cook sausages for 8-10 mins, turning occasionally, until browned and cooked through. Drain on paper towels.
Meanwhile, in a large bowl, combine lima beans, tomatoes, red onion, 2 tbsp olive oil, vinegar and reserved fennel fronds. Season to taste. Serve with sausages.
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.
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.