Lima beans come in several forms; fresh, dried, small (baby beans), large, and in a variety of distinctive color patterns. In the US markets, fresh green lima hit the market by July. Dried lima beans, also known as butter beans, become tender and creamy when cooked, and they're much better The lima beans must be soaked overnight (or about eight hours) so plan accordingly.
Ingredients of baby lima beans
- Prepare 16 oz of baby lima beans.
- Prepare 6 cup of water.
- It's 8 oz of ham hocks/country ham/bacon.
- Prepare 1 of salt.
- Prepare 1 of pepper.
baby lima beans instructions
- quick soak- rinse and sort beans. add dried beans and water to large pot and bring to a rapid boil. boil for 2 minutes then remove from heat. cover and let stand for 1 hour. drain soaking water and rinse..
- overnight soak- rinse and sort beans. add 6-8 cups cold water (enough to cover beans). allow to stand for a minimum of 8 hours or overnight. drain soaking water and rinse..
- cooking- add 6 cups water to drained and rinsed beans. add ham hocks/country ham/bacon, cover and simmer for 1 - 2 hours..
- serve over rice with corn bread as a side..
It starts with some glorious bacon. Yep, you gotta have bacon to make this delish! Phaseolus lunatus, commonly known as the lima bean (/ˈlaɪmə/), butter bean, sieva bean, double bean or Madagascar bean, is a legume grown for its edible seeds or beans. A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon. There's a local meat-and-three restaurant chain here in my neck of the woods called Lizard's Thicket.
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