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    Stewed Lima Beans

    Source of Recipe

    From "Real Cajun" by Donald Link

    Recipe Introduction

    "I can still remember the first taste of Grandad Adams's stewed lima beans. I thought, 'Oh, man, these are great.' I always wanted seconds and thirds. Grandad used fresh lima beans when they were in season, but dried make a great dish, too. When I cook beans, I like a tall narrow pot (versus a wide shallow pot), so the beans simmer together in a more concentrated space. It's important to get the right proportion of cooking liquid to beans. I learned from Grandad that when it comes to beans, there are three major taste components to convey: onion, black pepper, and bacon. I add jalapeños as well, but I taste them before I add them to the pot because they really vary in heat. If they are not very spicy use more, and if they're fiery cut back as you like."

    List of Ingredients

    â—¦ 1 pound dried lima beans, soaked overnight and drained
    â—¦ 3 ounces bacon, cut into thick slices, then into ½-inch rectangles
    â—¦ 1 small onion, chopped
    â—¦ 2 cloves garlic, thinly sliced
    â—¦ 1 to 2 jalapeño peppers, stemmed, seeded, and minced
    â—¦ 3 bay leaves
    â—¦ 6 cups water or chicken broth, plus more as needed
    â—¦ 1 tablespoon plus 1 teaspoon salt
    â—¦ 1 teaspoon ground black pepper
    â—¦ 1 teaspoon crushed red pepper flakes
    â—¦ 2 dashes of Louisiana hot sauce

    Recipe

    Heat the bacon over medium-low heat until it is somewhat browned but still moist. Add the onion, garlic, jalapeños, and bay leaves. Cook, stirring occasionally, until the vegetables are softened and coated with bacon fat, about 5 minutes.

    Add the lima beans and water or broth and bring to a boil. Reduce the heat and simmer, partially covered, over a very low heat, stirring occasionally, until the beans are tender, about 45 minutes (this time will vary depending on how fresh the dried beans are).

    Add additional water if the beans get too dry (they should be covered by about ½ inch liquid). When the beans are tender and creamy, remove the bay leaves and season with the salt, pepper, red pepper flakes, and hot sauce.

    Serves 6 to 8

 

 

 


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