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.
LIMA BEANS AND PORK CHOPS
Steps:
- Preheat the oven to 350 degrees F.
- Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.
- Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.
- Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
- Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
WHITE BEANS WITH SALT PORK
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
- If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
- Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
- Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
- Drizzle with olive oil and season with salt; serve with bread.
DOWN SOUTH PINTO BEANS
My grandmother always brought these wonderful pinto beans with pork jowl to the table at mealtimes, along with cornbread and onions. Yummy. A true Southern tradition.
Provided by linemanswife
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 33.3 g, Cholesterol 12.8 mg, Fat 10.5 g, Fiber 7.5 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 42.9 mg, Sugar 4.1 g
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