Candied Lima Beans Recipes
EASY LIMA BEANS
If you are looking for a way to fix lima beans besides boiling them in water try this recipe. I don't think you'll be sorry you tried them. :) If you want to have more of a buttery flavor,remove the beans from the liquid and place into a bowl then add the final 2 Tablespoons of butter and then salt and pepper to taste. I saw the basic recipe on allrecipes.com which was posted to that site by SharonB13.The name is the same as her's, but I changed a few things to the recipe and decided to post it under my own name.Submitted to Food.com ( A.K.A. ZAAR ) on March 20th.,2011
Provided by Chef shapeweaver
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized saucepan melt 2 Tablespoons margarine,then add onion and cook until soft.
- Add chicken broth, and bring to a boil.
- Then add the lima beans,let broth return to a boil.
- Reduce heat and cover beans, let simmer for 25 to 30 minutes, stirring occasionally.
- After the beans are done DO NOT drain, add remaining margarine,salt, and pepper to taste.
- Then serve.
Nutrition Facts : Calories 207.6, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 451.3, Carbohydrate 18.8, Fiber 5.5, Sugar 1.6, Protein 6.8
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.
Nutrition Facts :
CANDIED LIMA BEANS
A homestyle restaraunt called The Ingelnuk served these. They would come out with a big bowl of them and pile them on your plate. They sound odd, but are actually my favorite way to eat Lima Beans!
Provided by Kimberly S
Categories Beans
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cover beans with cold water.
- Soak for 4 hours, Drain.
- Place beans in a 3/4 quart saucepan.
- Cover with cold water.
- Add salt.
- Cook over medium heat for 1-1/4 hours, or until tender.
- Remove from heat and drain.
- Place drained beans in a mixing bowl.
- Add brown sugar and butter stiring until well blended.
- Put beans in a 9x13 pan.
- Bake at 325 for 1 hour.
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- Sort Dried Lima Beans. Scatter a handful of dried lima beans on a white plate. Examine the beans carefully, tossing any dirty, wrinkled or broken beans.
- Place Sorted Beans in Bowl. Pour the beans into a large bowl. Repeat steps one and two until all beans have been inspected, sorted and poured into the large bowl.
- Cover in Water. Fill the bowl with cold water until the beans are completely covered. Ideally, use at least three times the amount of beans, as recommended by Michigan State University Extension.
- Soak Beans Overnight. Soak the beans overnight. By the next day, you should find that the beans have doubled in size. In fact, most of the water should have been absorbed.
- Rinse, Drain and Repeat. Rinse and drain the beans at least three times. When you are finished, the water should run clear.
- Cover With Fresh Water. Pour the beans into a heavy pot or saucepan. Add fresh water to the pot until the beans are covered. Ideally, there will be at least 1 inch of water above the beans.
- Boil Your Beans. Bring the beans to a boil over medium-high heat. The amount of time it takes to produce a boil depends on the size of the pot you use, the amount of beans you are cooking and the temperature you use to cook them.
- Cook Lima Beans. Reduce the heat to low once the beans have boiled. Cook lima beans by simmering them for 40 to 60 minutes or until tender. During the simmering process, stir the beans regularly to avoid sticking.
- Remove, Strain and Serve. Remove from heat once the beans are cooked completely. The beans are completely cooked once they can be mashed easily with a fork or your fingers.
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