Roasted Lima Beans Recipes

BACON LIMA BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. In a 3-qt. slow cooker, combine beans and remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

ROASTED COD WITH LIMA BEANS

Steps:

• Preheat the oven to 375 degrees F.
• Place 4 (15-inch) long sheets of aluminum foil on a work surface. Divide the frozen lima beans among the foil sheets (about 3/4 cup per sheet). Place 1 teaspoon of olive oil 1 tablespoon of chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine. Place 1 piece of fish over each pile of beans. Pour 2 tablespoons of white wine over each of the fish and sprinkle a pinch of salt and freshly ground black pepper. Seal up the foil packets.
• Place the foil packets on a baking sheet. Bake for 20 minutes depending on the thickness of the fish. Gently transfer the beans and fish to a serving plate and serve immediately.

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.

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.