Crock Pot Lima Beans And Corn Recipes

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

Steps:

• Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

CHICKEN, CORN, AND LIMA-BEAN STEW

Steps:

• Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
• Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
• Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.

SLOW COOKER SOUTHERN LIMA BEANS AND HAM

Steps:

• 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.

BABY LIMA BEANS AND CORN

Steps:

• 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!

SLOW COOKER BARBECUED LIMA BEANS

Steps:

• Rinse the beans then combine them with the cold water in a large saucepan. Let the beans soak overnight. Do not drain the beans after soaking. Place the pan over medium-high heat. Add the chopped onion and bring the liquid to a boil. Reduce the heat to a simmer and let cook for 30-60 minutes or until the beans are tender. Drain the beans, reserving the liquid. Transfer the beans to the crock pot. Add the brown sugar, ketchup, Tabasco, corn syrup, salt, and bacon. Mix well. Add enough of the cooking liquid to just barely cover the beans. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours. Stir the beans occasionally. Serve warm.

CROCK POT LIMA BEANS AND CORN

Steps:

• Rinse beans in cold water and drain.
• Soak beans in water overnight.
• Drain water and place into a greased crock pot.
• Add enough water to just cover beans.
• Add ham hock, then celery, carrot, green pepper, corn, onion, pepper, and garlic.
• Cover and cook on low 8-10 hours.
• Remove bones and fat.