Amish Creamed Lima Beans Recipes

CREAMED LIMA BEANS

Steps:

• Cook lima beans per package directions
• Make a roux by melting butter in a saucepan over medium-high heat.
• Whisk in flour and let cook for about 1 minute. (Keep whisking.)
• Slowly pour in milk and bring to a light boil.
• Add cheese to the sauce and additional salt & pepper if necessary,
• Add lima beans to the sauce and stir to combine.

CREAMED LIMA BEANS

Steps:

• Cook lima beans according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Total amount of milk depends on how thick you prefer the sauce to be.
• Stir in sugar, salt and pepper.
• Add cooked, drained lima beans.

~ CREAMY LIMA BEANS ~

Steps:

• 1. Place 8 cups water in a dutch oven and bring to a boil. Once boiling add the bean, and boil for 5 minutes. Turn off burner, cover pot and let sit for 1 hour.
• 2. Drain and rinse beans.
• 3. In a med skillet over medium heat add the oil, onion, garlic, celery and ham. Saute until vegetables become tender, about 5 minutes.
• 4. Place beans back into dutch oven and cover with 6 cups water, making sure all beans are covered. Add the vegetable mixture and thyme. Stir and bring to a boil. Boil for 30 minutes, then lower heat, add bay leaf and simmer until beans are to desired tenderness Add more water as they cook if need be. We like ours thick, not like soup, but want some juice to serve over the potatoes Salt and pepper to taste.
• 5. In total mine were cooked in 1 1/2 hours after the initial soaking. They are delicious served with fried potatoes and onion, fried in bacon fat. This is exactly how my Gram would serve them.

MRS. YODER'S BACON FOUR-BEAN BAKED BEANS

Steps:

• Preheat oven to 350 degrees.
• Place kidney beans, butter beans, Lima beans, and pork and beans in a 2-quart casserole dish.
• Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes.
• Pour off excess fat.
• Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes.
• Pour sauce over beans in the casserole dish.
• Bake in the preheated oven until bubbling, 1 hour 15 minutes.

CREAMED LIMA BEANS

Steps:

• Cook frozen Lima beans in salted water as directed on package until nice and tender but not mushy. Drain and return to pot.
• Pour enough heavy cream over the beans until just shy of covering the beans. Add the butter, salt and pepper to taste. Bring to simmer and cook for 5 minutes to slightly thicken cream, stirring occasionally.
• Serve hot. Additional pats of butter may be added to individual servings as desired.

AMISH CREAMED LIMA BEANS

Steps:

• Cover beans and potatoes with water and bring to a boil.
• simmer uncovered for twenty minutes.
• drain.
• add ham, half and half, butter, parsley and nutmeg and heat til almost boiling.

AMISH BAKED LIMA BEANS

Steps:

• Soak beans overnight. Cook beans in water until half tender and drain. Add other ingredients together in a large bowl and mix thoroughly. Pour the beans in a large covered casserole and pour the sauce over top. Bake for 2 to 3 hours at 350 degrees. Beans should be soft when done.

AMISH BAKED LIMA BEANS

Steps:

• Boil beans until soft. Drain off excess water. Combine cornstarch and water and add to beans. Cook until thickened. Fry bacon until crisp. Drain. Crumble and add to beans. Add remaining ingredients. Pour into baking dish. Bake at 350 degrees for 30 minutes.