Amish Creamed Lima Beans Recipes

Steps:

• Cook lima beans according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Total amount of milk depends on how thick you prefer the sauce to be.
• Stir in sugar, salt and pepper.
• Add cooked, drained lima beans.

Steps:

• 1. Place 8 cups water in a dutch oven and bring to a boil. Once boiling add the bean, and boil for 5 minutes. Turn off burner, cover pot and let sit for 1 hour.
• 2. Drain and rinse beans.
• 3. In a med skillet over medium heat add the oil, onion, garlic, celery and ham. Saute until vegetables become tender, about 5 minutes.
• 4. Place beans back into dutch oven and cover with 6 cups water, making sure all beans are covered. Add the vegetable mixture and thyme. Stir and bring to a boil. Boil for 30 minutes, then lower heat, add bay leaf and simmer until beans are to desired tenderness Add more water as they cook if need be. We like ours thick, not like soup, but want some juice to serve over the potatoes Salt and pepper to taste.
• 5. In total mine were cooked in 1 1/2 hours after the initial soaking. They are delicious served with fried potatoes and onion, fried in bacon fat. This is exactly how my Gram would serve them.

Steps:

• Cover beans and potatoes with water and bring to a boil.
• simmer uncovered for twenty minutes.
• drain.
• add ham, half and half, butter, parsley and nutmeg and heat til almost boiling.

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.