Rinse and sort beans before adding to a pot of water and bringing to
Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.
Place the lima beans into a large container and cover with several inches of
epper flakes, parsley, onion, lima beans and prosciutto or ham.
Reduce the heat
Place the lima beans in a large pot, and pour in the water. Bring to a boil, reduce heat to medium, and cook 15 minutes. Mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes.
In a small bowl, dissolve the cornstarch in the milk. Stir into the pot, and mix in the ham. Continue cooking until heated through. Season to taste with salt and pepper and sprinkle with parsley before serving.
Add beans to slow cooker.
In a saute pan over med-high heat, add vegetable oil.
Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
Transfer mixture to the slow cooker and add in chicken stock and ham hock.
Cover and cook on low for 5-7 hours.
Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
If needed, season to taste with salt and pepper.
Serve hot, garnished with parsley.
Cook lima beans in small amount of water until tender.
Drain excess water.
Mix cornstarch and water.
Add to tomatoes (may cut into smaller pieces).
Cook cornstarch and tomatoes until juice is thick.
Add cooked lima beans and seasoning and heat.
Heat beans, salt, and water to boiling; Cover; simmer 1 hour.
Drain; reserve liquid.
Heat oven to 350 degrees F.
Layer beans, ham and onion in 2 quart baking dish.
Stir remaining ingredients and 1/2 cup reserved liquid.
Pour over beans.
Cover and bake 1 hour, or until beans are tender, adding liquid as needed.
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.
Place lima beans in a large bowl.
After washing beans well, cover with
arge pot, place the ham hocks and cover with 2 inches of
he ground chicken, diced onion, and pepper together until the chicken
Cook beans in boiling water until tender;
Drain and set aside.
Slice mushrooms and mince onions. Saute in 1/4 cup butter until lightly browned.
Warm milk.
Add 1/4 cup butter to mushroom/onion mixture. Melt and add flour. Cook for 3-4 minutes.
Gradually add warm milk. Stir until sauce develops and thickens.
Mix in lima beans and 1 1/2 cup cheese.
Pour mixture into 2 quart casserole.
Sprinkle top with almonds and remaining cheese.
Bake at 350 for 30 minutes.
Wash lima beans thoroughly; discard discolored, spoiled beans. Add beans to water and ham bone.
Cook, adding water as necessary.
When beans are completely soft, cook down to a thick, soupy consistency.
Cut chunks of ham from bone and cook in beans. Garnish with diced raw onions, if desired.
Yield: 6 servings.
o drain, then cook onion and bell pepper in fat in
Heat 1 tbsp oil in a large frying pan over high heat. Add sage and cook for 30 seconds, or until crispy. Drain on paper towels.
Reduce heat to low, add garlic and cook, stirring, for 30 seconds, or until fragrant but not browned. Add beans and vinegar. Cook, stirring, for 1 min, or until heated through. Add zucchini and cook, tossing gently, for 1 min, or until just tender. Season.
Serve sprinkled with crispy sage and drizzled with remaining oil.
Cook dry lima beans with ham until almost done.
Combine with sugar and catsup and bake for 45 minutes at 350\u00b0.
Bring beans to a boil in the 4 cups water.
Let stand for 2 hours. Saute onion and garlic in butter for 5 minutes, stirring frequently.
Add remaining ingredients except ham.
Cook for 10 minutes longer. Combine beans and ham in greased casserole. Cover with sauce.
Bake, covered, at 350\u00b0 for 2 to 3 hours.
Cook onion in butter until tender.
Add flour, salt, pepper and tomatoes.
Cook and stir until thickened.
Add lima beans and ham.
Heat through.
Pour in buttered 1 1/2-quart casserole. Sprinkle crumbs around outside of top.
Bake at 425\u00b0 for 15 minutes.
Slice small bits of ham from shank end.
Cook ham bits in a large saucepan in boiling water for 5 minutes.
Add beans and pepper.
Return to boiling; reduce heat.
Cook according to package directions.
Add sugar; cook 1 minute more.
Drain well. Makes 12 to 14 servings.