Lima beans: dried, frozen or fresh recipes?

Question

Are lima beans the same as butter beans?

Anyway...

I heard lima beans are very good for you, so I bought some dried ones. Then I found out I should have gotten fresh baby ones (I can't find them anywhere). What's the difference flavor wise ?

Can I get a recipe on how to cook 'em without bacon, pork, tomatoes or onions? That's all I could find online.

Thatnks for something simple.

Thanks caroline, sounds good but my daughter will not eat that. I need a simple recipe with no tomatoes, no ham or bacon, please.

Picky eater involved :-)

Answer 1

We grow butterbeans here where I live and they are most of the time green. Cooked fresh they are wonderful.
We also love dried beans. Baby Lima Beans, pintos beans and red beans.
Use any of these they are all great.

Luscious Lima Bean Soup
1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1-1/2 hours. Serve steaming hot.
Makes 9 servings

Baked Lima Beans

6 Servings
Ingredients
2 cn Lima beans 1 tb Molasses
3/4 c Butter 1 tb Dry mustard
3/4 c Brown sugar 1 c Sour cream
1 ts Salt
Directions
Drain lima beans & put into baking dish. Cut butter over the beans. Mix brown sugar, dry mustard & salt. Sprinkle this mixture over the beans. Stir in molasses & then pour sour cream over all. Bake 1 hour at 350.

Baked Limas with Sour Cream Recipe

Serves/Makes: 6
Ingredients:
1 pound dried baby lima beans
3 teaspoons salt
3/4 cup salted butter
3/4 cup brown sugar
1 tablespoon dry mustard
1 tablespoon molasses
1 cup sour cream
Directions:
Soak limas overnight in water. Drain and cover with fresh water. Add 1-teaspoon salt and cook 40 minutes. Drain and rinse under hot water. Place in medium casserole. Dot with butter.
Mix brown sugar, dry mustard and remaining salt together and sprinkle over beans.
Stir in molasses. Cover with sour cream. Mix lightly and bake at 350 for 1 hour.


nfd♥

Answer 2

A lima bean soup recipe that tastes great! INGREDIENTS: 1 1/2 cups chopped onion 1 cup diced carrots 4 tablespoons butter 2 teaspoons garlic powder 1 teaspoon Mrs. Dash garlic and herb seasoning 1 tablespoon lemon juice 1 1/2 cups diced ham 10 ounces frozen baby lima beans 2 teaspoons dried marjoram 1/2 cup fresh chopped parsley 4 cups water salt and pepper, to taste PREPARATION: In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes. Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft. Add ham, lima beans, marjoram, parsley, and water. Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally. Serve ham and lima bean soup with homemade cornbread, if desired. Ham and lima bean soup serves 6 to 8.

Answer 3

Warm Lima and Shiitake Mushroom Salad
1 cup dried Lima beans, soaked if desired
Salt and black pepper
1 large bunch arugula or 1 small head romaine lettuce
1 pound shiitake mushrooms, stemmed
6 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
1/4 cup balsamic vinegar
2 tablespoons finely torn basil leaves
Yield: 4 servings
Place the beans in a saucepan, cover them with water to a depth of 2 inches, bring to a
simmer and cook, partially covered, until beans are tender, about 1 hour if soaked, 1-1/2
hours if unsoaked. Drain beans and season to taste with salt and pepper. Set aside,
covered to keep warm.
Rinse, dry and remove stems from arugula or romaine; divide among 4 plates. Slice the
mushrooms caps in strips about 1/2-inch wide. Heat 5 tablespoons of the oil in a large
skillet. Add the mushrooms and garlic and sauté over medium heat until mushrooms are
tender. Stir in tomatoes. Continue cooking for about 5 minutes, until tomatoes have
softened. Fold in the beans, balsamic vinegar and basil. Again season to taste with salt
and pepper and remove from heat. Spoon the warm bean-and-mushroom mixture over
the greens and drizzle with remaining olive oil. Serve while still warm