Lima Bean Medley Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder., Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.

Steps:

• Preheat your oven to 350 degrees.
• In a 1 1/2 quart casserole dish add the brown sugar, ketchup, dijon mustard, and black pepper stirring until well combined.
• Gently stir in the beans and cover casserole dish. Bake for 40 minutes are until beans are heated through.

Steps:

• Preheat oven to 375°F.
• In large skilled cook the bacon until crisp. Transfer the bacon to paper towels and drain, then crumble the bacon. Remove the bacon drippings from the skillet: reserve 2 to 3 Tbs, depending upon taste.
• Return the reserved drippings to the skillet. Cook and stir the onion and green sweet pepper in the drippings until tender. Add the brown sugar, white vinegar and water. Simmer, uncovered, about 10 minutes or until the mixture thickens a bit, stirring occasionally.
• Stir the pork and beans, lima beans, red kidney beans, butter beans and crumbled bacon into the brown sugar -vinegar mixture in the skillet. Pour bean mixture into a 2 quart casserole dish.
• Bake the beans, covered in the 375°F oven for 30 minutes. Remove from the oven: stir the beans and bake, uncovered, for 45 minutes more , stirring twice.
• Enjoy!

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.

Steps:

• In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.