Pot Roast With Soy Or Lima Beans Recipes

POT ROAST WITH SOY OR LIMA BEANS

Steps:

• Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
• Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
• When meat is done, taste, and add salt if needed; serve with beans and sauce.

ROASTED LIMA BEANS

Steps:

• Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.
• Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.

PORK LOIN WITH LIMA BEANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place the pork roast in a 9x11 inch roasting pan and bake in preheated oven for 3 hours (25 minutes per pound).
• In a bowl, combine lima beans, onions, potatoes (including all the liquid) and molasses. One hour before roast is done, pour mixture into pan and continue cooking one more hour, until internal temperature has reached 145 degrees F (63 degrees C).

BEEF POT ROAST WITH LIMA BEANS

Steps:

• Place beef in a 5-quart casserole. In a large bowl, combine onion soup mix, broth, and water; pour over meat. Bake, covered, in a 425' oven for 1 hour. Meanwhile, cut carrots into 1" chunks. Remove casserole from oven and stir carrots into cooking liquid. Return to oven and bake, covered, for 1-1/4 more hours or until meat is tender when pierced; add more water if needed. Skim and discard fat from juices. Stir lima beans into juices. Return casserole to oven and continue baking, covered, for 25 more minutes or until beans are tender.