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.
ver high heat. Add the lima beans and cover.
Peel
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
In Dutch oven, in hot oil, brown beef well.
Push to one side. Add onions and garlic.
Cook, stirring occasionally, 5 minutes. Add salt, oregano, pepper, bay leaf, 3 cups water, tomatoes and celery.
Bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours or until meat is almost tender.
Add more water, if necessary.
Add lima beans.
Cover and simmer 15 minutes or until all is tender.
Remove meat; cut into 3/4-inch cubes.
Add to soup with any bone marrow.
Discard bay leaf.
Makes 4 servings.
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.
Place rinsed lima beans and 2 quartered onions
1. Rinse lima beans and place in water
Cook corn and lima beans as directed on package; drain.
Make 2 cups White Sauce.
Add Cheddar cheese to sauce.
Cut up green onions.
Cut up pimento.
Mix all together.
Put in buttered casserole.
Cover with croutons.
Make croutons of dry toast, cut in small squares and browned in small amount of oleo.
Bake about 1 hour at 350\u00b0 or until thoroughly heated.
Can make ahead of time.
Refrigerate until time to heat.
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.
he soup, heat oil in large heavy-based saucepan over medium
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.
(For the bean mix you can add to
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.
In a large pot, place the ham hocks
BEAN-BARLEY SOUP MIX: In a
Boil, steam or microwave squash until just tender; drain.
Heat oil in large saucepan on medium heat. Cook onion, stirring, until soft. Add curry paste; cook, stirring, until fragrant. Add coconut cream and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until slightly thickened.
Add squash, beans, spinach and cilantro; stir on low heat until vegetables are heated through.