Sarasotas Spicy Garlic And Bacon Lima Beans Recipes

Steps:

• Cook 3 strips bacon in a large skillet over medium heat until crisp, 10 minutes; drain on paper towels and crumble. Cook 1 chopped small shallot in the drippings, 1 minute. Add 1/2 cup water, two 10-ounce boxes thawed frozen lima beans and 1/4 teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.

Steps:

• In a large skillet, cook bacon, over medium until crisp and fat is rendered, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. To skillet add medium yellow onion, diced small, and cook until translucent, about 5 minutes. Add frozen lima beans, thawed and season with cars salt and ground pepper. Cook, stirring occasionally, until lima beans are tender, about 10 minutes. Stir in bacon and sherry vinegar. Serve warm or at room temperature.

Steps:

• Bacon -- In a medium sauce pan, add the bacon and begin to saute on medium heat - don't try to rush it. After the bacon begins to crisp up, drain any excess drippings from the pan. I leave just enough drippings in the pan (1/2 teaspoon), to coat the onion and garlic.
• Onion and Garlic -- Add the onion, garlic, and red pepper flakes to the pan with the bacon and saute for 2-3 minutes.
• Beans -- Finish it up. Add the broth, beans and butter and simmer uncovered (medium heat) for 5 minutes or less until the beans are warm and the broth is reduced. Season with salt and pepper.
• Serve and enjoy!

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. In a 3-qt. slow cooker, combine beans and remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

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:

• Boil the lima beans according to package (about 10-12 minutes-I used pressure cooker for 5 minutes).
• While beans are cooking fry bacon in a medium frying pan on medium heat until crisp and drain.
• Add the red onion and cook additional 5 minutes.
• Add lima beans, salt, and pepper to pan.
• Sprinkle brown sugar and stir.
• Add a couple Tablespoons water for saucier texture.
• Serve.