BACON LIMA BEANS
An unusual twist on traditional baked beans, this sweet and spicy version is easy to make and is a surefire crowd pleaser-in winter or summer! -Bette Banjack, Norristown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 635mg sodium, Carbohydrate 69g carbohydrate (35g sugars, Fiber 12g fiber), Protein 16g protein.
SAUTEED LIMA BEANS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 strips bacon in a large skillet over medium heat until crisp, 10 minutes; drain on paper towels and crumble. Cook 1 chopped small shallot in the drippings, 1 minute. Add 1/2 cup water, two 10-ounce boxes thawed frozen lima beans and 1/4 teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.
LIMA BEANS WITH BACON AND ONION
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon, over medium until crisp and fat is rendered, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. To skillet add medium yellow onion, diced small, and cook until translucent, about 5 minutes. Add frozen lima beans, thawed and season with cars salt and ground pepper. Cook, stirring occasionally, until lima beans are tender, about 10 minutes. Stir in bacon and sherry vinegar. Serve warm or at room temperature.
LIMA BEANS WITH BACON
I was trying to re-work my frozen lima beans into something I could entice the kids with and came up with this dish. It was so simple with its zesty sweet flavor, and the kids ate every bite.
Provided by Roxygirl in Colorado
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the lima beans according to package (about 10-12 minutes-I used pressure cooker for 5 minutes).
- While beans are cooking fry bacon in a medium frying pan on medium heat until crisp and drain.
- Add the red onion and cook additional 5 minutes.
- Add lima beans, salt, and pepper to pan.
- Sprinkle brown sugar and stir.
- Add a couple Tablespoons water for saucier texture.
- Serve.
Nutrition Facts : Calories 165.9, Fat 3.3, SaturatedFat 1.1, Cholesterol 4.5, Sodium 116.5, Carbohydrate 28.9, Fiber 5, Sugar 13.3, Protein 5.9
SKILLET LIMA BEANS
Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet-cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (3 1/2 cups)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
- Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
- Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.
LIMA BEAN SOUP WITH PARMESAN BACON CRISP
Steps:
- Preheat oven to 400 degrees F.
- In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.
- While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.
- For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.
- Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
SOUTHERN LIMA BEANS & BACON
Make and share this Southern Lima Beans & Bacon recipe from Food.com.
Provided by daisygrl64
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- in a 10" skillet melt butter until sizzling, stir in bacon and onion. cook over med-high heat, stirring occasionally about 5 minutes. drain. reduce heat to medium, stir in remaining ingredients. continue cooking, stirring occasionally until lima beans are tender about 8 to 10 minute.
Nutrition Facts : Calories 310.8, Fat 16.8, SaturatedFat 7.2, Cholesterol 30.7, Sodium 522.3, Carbohydrate 33.2, Fiber 7, Sugar 7, Protein 9.9
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