Savory Mashed Limas Recipes

Steps:

• Melt butter in a medium-size heavy saucepan; add frozen lima beans, sugar, salt and pepper; add water and stir, cover.
• Cook slowly for 5 minutes; stir with a fork to mix with seasonings; cover again. Cook 15 minutes longer, or until tender. Add a little more water, if necessary.
• Sprinkle parsley and lemon juice over; toss lightly to mix.

Steps:

• Cook lima beans according to package instructions. While beans are cooking, mince garlic and in a small saucepan cook in butter over moderately low heat, stirring, until pale golden.
• Drain beans in a large sieve and transfer to a food processor. Add garlic mixture, milk, nutmeg, and salt and pepper to taste and purée until smooth.

Steps:

• Boil lima beans and garlic in water until soft, about 12 to 18 minutes drain. Stir in butter blend with an electric blender, adding just enough cream to reach mashed potato consistency. Sprinkle with nutmeg to taste. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• Make sure the Lima beans have been cleaned, rinsed and drained.
• Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot. Stir all together. Add in the Lima beans and stir again to coat.
• Cover and cook for 8 hours on low or 6 hours on high.
• Stir the beans often during the cooking process. After 8 hours on low check the beans to make sure they are soft. Stir in the sour cream and serve.
• Bon Appetit!

Steps:

• Cook lima beans according to package instructions. While beans are cooking, mince garlic and in a small saucepan cook in butter over moderately low heat, stirring, until pale golden.
• Drain beans in a large sieve and transfer to a food processor. Add garlic mixture, milk, nutmeg, and salt and pepper to taste and purée until smooth.