Cook rice, baby lima beans and dill in water until rice is done.
ll in the soup pot for a one pot meal -- less
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.
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 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.
Cook baby limas as directed on package.<
Place lima beans in large pan and cover completely with water.
Cook for 1 hour over medium heat, stirring occasionally. If water evaporates, add enough to keep beans covered.
Add salt, diced sausage and Rotel tomatoes to beans and cook over low heat for 1 1/2 hours or until beans are tender.
Serve beans over white rice.
Place 2 lbs. Lima's in 12 cups water. Bring to a soft boil and maintain for approximately 1 hour or until beans are mostly done but still a little crunchy. Throughout the cooking, add hot tap water to keep the beans covered and strain off any foam that appears.
Fry bacon chunks until crispy and add bacon and grease to beans with boullion cubes.
Cook beans the rest of the way.
Cook sausage in a large skillet and add Frank's hot sauce and ground sage.
Combine all ingredients and enjoy!
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.
Pour the beans into a non-reactive bowl.
our pressure cooker and set for one hour on high pressure
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.
Brown bacon, hamburger and onion in skillet.
Drain well.
Add catsup, brown sugar, vinegar, mustard, salt and water to meat mixture.
Stir.
Drain kidney and baby lima beans and add to mixture.
Add pork and beans, do not drain these.
Mix well.
Put in 2-quart buttered casserole and bake in oven for 1 hour at 350\u00b0. Can also be put in a crock-pot.
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.
Rinse
beans.
Cover beans with water by 1 inch and put in refrigerator.
Soak overnight.
Next day, bring to a boil; add water if needed.
Add salt, red pepper, onion and seasoning grease
or\tham hock.
Stir.
Return to boil; lower heat, cover and simmer for 1 1/2 to 2 hours.
dd the onions and cook for about 10 minutes or until
Soak beans overnight; drain and cover with fresh water. Add 1 teaspoon salt; cook until tender.
Drain and rinse under running hot water.\tPut
into
casserole and dab on oleo.
Mix together remaining salt, sugar, dry mustard and molasses.
Mix into beans well.
Add\tsour cream, mixing in lightly.\tBake at 350\u00b0 for 1 hour.
Soak dried baby lima beans overnight.
Next day, drain and recover with water and add chopped onion.
Boil until tender. Drain and then combine with sugars and ketchup.
Place in baking dish and bake at 350\u00b0 for 45 to 60 minutes.