CLASSIC LIMA BEAN CASSEROLE
An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.
Nutrition Facts :
ITALIAN SAUSAGE & LIMA BEAN CASSEROLE
Lima Beans don't get enough love, but with the addition of the Italian sausage - this dish will definitely get some attention.
Provided by Daily Inspiration S
Categories Vegetables
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Heat lima beans in salted water until partially cooked. Place drained lima beans in a 2-qt. casserole dish.
- 2. Separate sausage from casings and cut the sausage into bite-sized pieces. Brown the sausage in a skillet and then drain on paper towels.
- 3. Pour off most of the fat left from the sausage. In remaining fat, saute the onion, green bell pepper and celery.
- 4. Combine the onion mixture with the sausage and pour over the lima beans. Bake at 350 in a covered casserole for 45 minutes to 1 hr.
HEARTY ITALIAN SAUSAGE AND BEAN SOUP
Easy, delicious, hearty Italian soup.
Provided by Survivor2015
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
- Sprinkle each serving with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g
LIMA BEANS AND SAUSAGE
My husbands favorite dish, I make this often for Sunday dinner and we serve it often as a side dish with roast and gravy. We eat it over white steamed rice. My mother in law made this often so it is a cajun comfort food to us. Low in calories but high in protien and good for you. I also cook dry navy beans this same way. ...
Provided by Kathy Sterling
Categories Vegetables
Time 2h
Number Of Ingredients 6
Steps:
- 1. In a medium sauce pan put beans and baking soda and cover with water.
- 2. Bring to a rapid boil then remove from the stove and rinse beans in cold water, removing all baking soda. This step eliminates having to soak the beans overnight.
- 3. Put beans, onions, garlic and salt & pepper in a medium sauce pan and cover with water.
- 4. Cut sausage into 2" pieces and add to pot. Bring water to a boil and then reduce heat to a simmer. Continue to simmer until beans are cooked, adding water as needed to keep the beans from sticking.
- 5. Watch beans closely as the water will cook down quickly and you will need to replenish it often. Beans should be soupy when finished.
LIMA BEANS WITH PORK SAUSAGE
This is a delicious dish to bring to a pot-luck or church supper. It it is so easy to put together and you will be returning home with an empty dish.-Ruby Wood, Sugar Land, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring beans, water and salt to a boil. Remove from the heat; cover and let stand for 1 hour (or soak beans overnight). Do not drain. Bring beans to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. , Meanwhile, shape sausage into 3/4-in. balls; brown in a large skillet or until a thermometer reads 160°. Drain fat. Stir in the tomato juice, chili powder, pepper and basil. , Drain beans; add sausage mixture. Simmer for 10 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 531mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 13g protein.
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
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