Lima Beans With Sausage Recipes

PARTON FAMILY BAKED LIMA BEANS & SAUSAGE

Steps:

• Soak the beans in lots of water overnight, then drain, rinse, and pick out any bad ones.
• In a large pot, cover with cold water and add salt. Simmer covered over medium heat for 35 to 45 min until tender (make sure they don't get mushy). The amount of time it takes will depend on how large the beans are.
• Preheat oven to 350 degrees F.
• Drain and pour the cooked beans into a well-oiled baking dish.
• In a bowl, combine the remaining ingredients and stir to combine well. Add to the beans and fold it all together.
• Bake in a 350 degree F oven for 1 hour.
• Note: onions would also go well in this recipe.

BABY LIMA BEANS AND SAUSAGE

Steps:

• 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!

POLISH SAUSAGE-LIMA BEAN STEW (CROCK POT)

Steps:

• Pour stock into crock pot, set on high.
• Add beans.
• Heat a heavy frying pan over medium-high heat.
• Add Oil.
• Add Onions, Garlic, Bell Peppers, Celery, Red Potatoes, and Baby Carrots.
• Saute (Stir fry)'til Onions are translucent.
• Add crushed Red Chiles and Tomato paste, mix well.
• Add vegetables to crock pot.
• Reduce heat to low, cook 3 hours.
• Add Sausage, cook 3/4 hour.
• Add enough Potato Flakes to thicken as desired.
• Cook 15 minutes more.
• Serve with a Peasant Loaf or maybe Cornbread or Cornsticks.

LIMA BEANS & SAUSAGE

Steps:

• 1. Soak the beans over night (or several hours). Pour off soaking water, discard, and add fresh water to cover. Simmer 1/2 hour. Drain, reserve cokking water.
• 2. Dissolve the salt, sugar, syrup and vinegar in some of the cooking water. Put it into roaster with the beans. Add enough reserved water to cover. Bake 1 hour at 350 degrees, covered. (Watch...if it begins to dry out add a bit more of the reserved bean liquid).
• 3. After 1 hour, add the cream and bake in oven 1 more hour. Add polish sausages about 1/2 hour after you add the cream.

BDUKES LIMA BEANS, CABBAGE AND SMOKED SAUSAGE

Steps:

• In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.

GREEK MR. MANETTA'S BUTTER BEANS AND SAUSAGES ( DRY LIMA BEANS)

Steps:

• In an oiled large, heavy frying pan, bake sausages in a 350°F oven, turning once, until lightly browned, 20 to 30 minutes. Remove and cut into 2-inch diagonal slices. Add enough oil to frying pan to make 3 tablespoons. Add onions and sauté until limp. Stir in remaining ingredients except ¼ cup of the parsley. Cover and simmer for about 45 minutes, stirring occasionally. Sprinkle with remaining parsley. Makes 4 to 5 servings.
• COOKED LIMAS. Put 1 ½ cups large dry lima beans, rinsed, into a large kettle. Add enough cold water to cover deeply. Heat to boiling; boil for 2 minutes; remove from heat, cover, and let stand for 1 hour. Drain, rinse, and cover with fresh salted water. Heat to boiling, then gently boil, uncovered, until beans are tender, about 45 minutes; drain.
• SUGGESTED ACCOMPANIMENTS: Cooked chard dressed with oil, vinegar, salt, and pepper served at room temperature. Large bread sticks or crusty bread. Full fruity red table wine, as a hearty California Zinfandel. Chilled fresh orange segments.
• Woman's Day.