I soaked dried Lima beans overnight. Anyone got a favorite recipe for them?

This is a favorite soup in our house

1 lb lima beans
1 cup chopped carrots
1 cup chopped bell pepper
1 cup chopped ham (or ham hock)
Salt and pepper
1 cup chopped celery
1 cup chopped onion
1 c rice
1 can corn (or corn from 2 fresh ears)

Cook lima beans with ham, celery, carrots, onion and bell pepper, in crock pot. Keep covered with water. When all ingredients are tender, add rice and corn. When rice is done, serve. Good with cornbread.

 
Thanks for the great ideas all three of you. Melissa, I am going to try yours tonight.

I am grilling pork chops so I needed a side- of course I didn't mention that in my initial post smileys/smile.gif I am intrigued by both the soup and the "cassoulet" and will probably try both soon. I might use chicken, Joe- can't seem to find turkey legs free of the rest of the turkey body here. And I will make the soup, Dawn.

thank you all!

 
slow baked lima beans and kale

My favorite new (newly tried) recipe of 2012. I'm using my phone so can't cut and paste but I think I posted it previously so should come up with a search.

 
I'm a minimalist when it comes to lima beans. I love them steamed with a pinch of ...

...kosher salt and a pat of sweet butter.

Pure heaven.

Michael

 
I'll bet they'd work well in this salad recipe. I just can't get enough of this.

Could you sub for the favas (which are not easy to find). This works well using barley.

Spring Vegetable Salad

Farro - whole wheat kernels – is cooked and tossed with a light lemony dressing and plenty of spring vegetables – asparagus, peas, fava beans, and scallions – along with fresh herbs in this hearty and healthful spring salad. Yield: 6 servings

1 cup farro
Salt
1 lb. fava beans
1 lb. peas (in their pods)
1 bunch asparagus
4 scallions/green onions
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
Freshly ground black pepper
1/2 cup chopped dill, parsley, or other spring herbs

Bring a pot of water to a boil. Add enough salt so the water taste salty. Add the farro, reduce the heat to maintain a steady simmer, and cook until it's tender, about 20 minutes. Drain it, rinse it with cold water, and set it aside to cool.
Meanwhile, shell the fava beans, shell the peas, and trim the asparagus and cut it into 1/2-inch lengths. Set the vegetables aside.
Thinly slice the scallions, including the green part of the tops that look fresh. Set them aside.
In a large bowl, combine the oil and lemon juice. Add salt and pepper to taste.
Add the cooled farro to the dressing and toss the farro to coat thoroughly with the dressing. Add the vegetables and toss again to combine everything. Add the scallions and toss once again, lightly but thoroughly. Add the herbs and, yes, toss again.
Serve the salad immediately at room temperature or cover and chill for up to overnight, being sure to bring it to room temperature before serving.
About.com

 
Would dried limas work this way? They stay kind of "crunchy" even when cooked a long time.

They don't melt in your mouth like fresh or frozen cooked limas.

 
You're welcome! I know when you know something is there but can't find it,

it can be a bit maddening. smileys/smile.gif

I used the search term "lima", with the user ID "cyalexa", and then chose "Partial Match", which gives a more broad search result.

I think ((((Joe)))) taught me that trick.

 
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