How To make Corn and Lima Bean Stew
FILLING:
3 tb Vegetable oil
1 lg Onion chopped
1 t Cumin
1/4 ts Thyme
2 c Lima beans, fresh or frozen
2 Garlic cloves :
minced
3 lg Celery ribs -- diced
1 Green or red bell pepper
-chopped 2 tb Cilantro stems -- chopped
1 tb Chili powder
3 c Tomatoes, fresh or canned,
-with juice chopped 1 c :
water
1/2 ts Salt
Pepper 2 c Corn
1 t Chipotle pepper chopped
:
CRUST 6 c :
water
1 t Salt
1 1/2 c Cornmeal, coarse
1 tb Red chile, ground, or chili
-powder
Filling: Heat oil in a large pan or Dutch oven. Add onion, cumin and thyme and saute over moderately high heat for about 5 minutes, stirring frequently, until onions color a bit. Add lima beans and continue cooking over high heat another few minutes; add garlic, celery, bell pepper,cilantro stems and chili powder. Cook 3minutes, then add tomatoes and water; season with salt and pepper. Lower heat, cover pan and simmer 15 minutes. When beans are tender, add corn and stir in pureed chipotle. Turn off heat. Crust: Preheat oven to 375 degrees.Bring water to aboil. Add salt and pour in cornmeal in a steady stream, whisking constantly. Cook, stirring frequently at first, until cornmeal is cooked, about 30 minutes.Stir in ground chile or chili powder. Lightly oil a 9- by 13-inch baking dish and pour inabout 2/3 of the cornmeal mixture.Let set about 5 minutes to firm. Spoon vegetables over cornmeal mixture. If cornmeal is too thick to pour,thin with warm water. Set casserole on a tray and bake until bubbling, about 25 minutes. Per serving: 319 cal; 9 g prot; 6 g fat; 56 g carb; 0 chol; 957 mg sod; 12 g fiber; vegan. Vegetarian Times, Nov 93/MM by DEEANNE
How To make Corn and Lima Bean Stew's Videos
Betty's Lima Bean and Corn Succotash
Betty demonstrates how to make her delightful Lima Bean and Corn Succotash. This is a traditional combination of vegetables, along with some sliced green onion and some seasonings. It's also a nice, colorful dish that is inviting as well as nutritious.
Lima Bean and Corn Succotash
2 tablespoons butter (My regular recipe uses 4 tablespoons butter, but I cut this down to save on fat and calories; you may actually leave it out entirely for a fat-free dish.)
12 oz. package frozen whole-kernel corn, cooked according to package instructions and drained
12 oz. package frozen baby lima beans, cooked according to package instructions and drained
¼ cup finely sliced green onion
½ cup whipping cream, optional (I did not use the cream at all, because I was trying to keep the dish low in fat and calories.)
seasoned salt, to taste
ground black pepper, to taste
In a saucepan, melt 2 tablespoons butter. Stir in 12 oz. cooked corn, 12 oz. cooked lima beans, and ¼ cup sliced green onions. If desired, add ½ cup whipping cream. Place over low heat, until thoroughly heated. (If you have added whipping cream, simmer until the sauce is slightly thickened.) Season to taste with seasoning salt and ground black pepper. Transfer immediately to a nice serving bowl, and serve while hot. This is an appealing dish for those of you who are dieting and trying to eat healthier foods. Also, if you are looking for a different vegetable dish to perk up your meal, you are sure to enjoy this one! --Betty
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Luscious Lima Bean Soup | Don't Knock It Till You Try It!
Luscious Lima Bean Soup is a nutritious soup that will warm you up on a cold day. The mention of lima beans often turns up noses, but this soup is delightful and flavorful. We enjoy this soup with a grilled ham & cheese sandwich made with sprouted grain bread.
#soup #homesteading #cooking #limabeans #homemade
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Lima Beans with Smoked Ham Hocks | #SoulFoodSunday | Crockpot Recipes
Lima Beans with Smoked Ham Hocks | #SoulFoodSunday | Crockpot Recipes - Welcome back to another #SoulFoodSunday (week 2), home od the Best Crockpot Meals. This is another Slow Cooker recipe to add to your Crock Pot Recipes playlist. Today for the virtual youtube potluck I will be bring Lima Beans with Smoked Ham Hocks served over some rice and some Cornbread Muffins with Corn Tidbits in them compliments of Cooking with Kultral Kreations (link to their muffin video is down below).
We will be doing #SoulFoodSunday for the remainder of the summer, 2019. Enjoy!
Cook Time - High for 4 hours or Low for 7 hours
Ingredients
1 lb. bag Dried Lima Beans
6 cups Chicken Broth
1 tsp minced Garlic (optional)
1 - 3 Smoked Ham Hocks
1 or 2 medium Onions chopped (white or yellow)
1 tsp Salt
1 green Bell Pepper roughly chopped
1 tsp Black Pepper
Soul Food Cooking -
Cooking with Kultral Kreations -
Cornbread Muffins Recipe
Ingredients
1 c of cornmeal (Aunt Jemima Self Rising Yellow Cornmeal Mix)
1 c of all purpose flour
3/4 c of sweet whole kernel corn- drained
4 tbsp of sugar
3 tbsp of vegetable oil
2 whole eggs
1 1/2 c of whole milk
Instructions
Pre-heat oven to 400 degrees. Grease muffin pan.
In a large bowl, add cornmeal, flour and sugar. Mix together.
Add eggs, oil and milk. Mix well.
Drain liquid from the corn and reserve the kernels.
Add corn to bowl and mix together.
Pour 1/2 c of the mixture into each corn muffin section.
Bake for 20 minutes or until golden brown.
Notes:
Muffins will not be golden brown. Broil for a few seconds if a golden brown color is desired. Makes 12 muffins.
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How to Make Succotash with Butter Beans, Corn, and Red Pepper
Test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.
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Lima Beans with Smoked Ham Hocks and Cornbread
#limabeanswithsmokedhamhocks
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at: