Do you know a lima bean or butter bean receipe?

Answer 1

Succotash

Succotash, a southern United States favorite, is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, boiled whole kernels of corn.


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4 servings 35 min 20 min prep

3 tablespoons unsalted butter
1 bunch scallions, chopped
1 (10 ounce) package frozen baby lima beans or frozen shelled edamame, thawed (2 cups)
1 (10 ounce) package frozen corn kernels, thawed (2 cups)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 cup heavy cream


Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
Add beans and cook, stirring occasionally, 5 minutes.
Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

Answer 2

Sort a bag of large Lima beans. Put in pot. Add 6 cups water, 3 sliced celery, 1 chopped onion, salt/pepper, 3 raw bacon or 2 pack of Ham Hock. Cook about 1 1/2 hours on just below boiling (high simmer, not too low). If using ham hock then take it out when ready, cool, remove fat and throw away, chop meat and put back in. You can add a chopped bell pepper if ya like at beginning. Simple is best. Try some corn bread with that.

Answer 3

BAKED BUTTER BEANS

1/2 lb. hot sausage
1/2 lb. mild sausage
1 c. onions, coarsely chopped
2 (21 oz.) cans lg. butter beans
1/4 c. catsup
1/4 c. yellow prepared mustard
1/4 c. molasses
1/3 c. brown sugar
1/8 tsp. oregano
1/8 tsp. marjoram
1/2 tsp. Hickory Smoked Salt
Salt & pepper to taste

Brown sausage in a heavy skillet breaking into bits with a fork. Do not overcook. Remove sausage from pan (with a slotted spoon so that all fat runs off) into a 2 quart casserole. Drain most of fat from skillet and add onion. Saute just until glossy about 5 minutes. Add onions to meat. Drain butter beans; reserving liquid and add to meat mixture.
Make a syrup of remaining ingredients and add to meat mixture. Bake covered for 1/2 hour at 350 degrees and 1/2 hour uncovered at 300 degrees. Use bean liquid to add if mixture gets too dry while baking.

Answer 4

LIMA BEANS SMITANE

1 1/2 pounds lima beans shelled or 10 oz frozen baby lima beans
1 pimento, diced
1/2 cup sour cream
3 tablespoons chopped chives
1/4 teasppon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper

Cook shelled lima beans in 1 inch boiling salted water, heat beans
to boiling. reduce heat to low, cover and simmer 20-30 minutes
until beans are tender. Or cook frozen beans as label directs,
drain. Lightly toss beans, pimento, sour cream, chives, garlic
salt, salt and pepper. Serves 4

Answer 5

Lima Bean Soup
* 3 (3.5 ounce) links Italian sausage, casings removed
* 1 large meaty ham bone or 4 smoked ham hocks
* 16 ounces dry lima beans
* 1 (16 ounce) package dried navy beans
* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) can tomato paste
* 1 onion, chopped
* 4 stalks celery, chopped
* 4 carrots, sliced
* 4 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 3 bay leaves
* 1/4 cup chopped fresh chives
* 2 tablespoons chopped fresh basil
* 6 green onions, chopped
* 1 teaspoon dried thyme
* 1 teaspoon mustard powder
* 1 teaspoon ground cayenne pepper
* 1 teaspoon salt (optional)
* 1 teaspoon ground black pepper
* 2 tablespoons Worcestershire sauce
* 3 tablespoons chicken bouillon powder
* 1 (12 fluid ounce) can or bottle beer

DIRECTIONS

1. In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
2. Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.
3. When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

Answer 6

I have a personal recipe for a risotto that contains butter beans...
1 can chicken broth
3 cloves garlic, finely chopped
2 cups instant white rice (not in bags)
1 can corn (undrained)
1 can butter beans (drained)
Basil
Shredded mozzarella
Grated parmesan

Heat half the broth and all garlic to boiling in high sided pan, stirring occasionally. Stir in rice, remaining broth, and basil to taste cooking on medium until rice is almost cooked. Stir in corn and beans, stirring to ensure rice does not stick and cook until liquid in gone. Remove from heat. Stir in parmesan and mozzarella (enough that cheese is melted and sticky) Serve immediately.

Answer 7

Throw a couple of cans (or some soaked ones) in a crockpot with some ham and cook on low heat for a couple of hours. Instant soup.