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
BAKED CHICKEN GREEN LIMA BEANS OKRA TOMATOES & CORN
4 CANS OF MARGARET HOLMES LIMA BEANS
2 CANS OF OKRA TOMATOES& CORN
1 BOTTLE OF CHICKEN STOCK BROTH
1 POUND OF PIG TAILS
1POUND OF PICKLE TIPS
2 CUPS OF FROZEN OKRA
SEASON BLEND
GARLIC POWDER
BUTTER
CHICKEN
SPICES AND ADD CHICKEN BROTH SEASON TO TASTE
OLD SCHOOL BUTTER BEANS AND HAM HOCKS/SUNDAY DINNER RECIPE IDEAS SEGMENT
OLD SCHOOL BUTTER BEANS WITH HAM HOCKS
This is a very simple recipe for those creamy flavorful beans we grew up on
RECIPE:
1# dry butter beans
1 cup chopped onions
1 cup chopped celery
3 quarts chicken stock
1# ham hocks
DIRECTIONS:
Place ham hocks,celery and onions in large pot
Add enough stock to cover hocks
Simmer for 2 hours or until tender
Add beans to ham hocks and stock
Simmer beans until tender and creamy[ about 45 minutes]
Season with salt and pepper ( if needed )
Enjoy with cornbread
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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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The Insanely Good Southern Lima Beans You've Never Tried Before | #SoulFoodSunday
The Insanely Good Southern Lima Beans You've Never Tried Before | #SoulFoodSunday - Today's #SoulFoodSunday is our favorite southern lima beans with smoked turkey legs recipe! These delicious beans are perfect for a comforting Sunday dinner. If you're looking for a delicious and easy dish to make on a Sunday or any day for that matter, then you need to try Southern Lima Beans ASAP! These beans are cooked to perfection and will fill you up and leave you feeling satisfied. So make sure you add this recipe to your rotation today!
Lima/Butter Beans
Ingredients:
1 lb. Large Dried Lima Beans
1 large Smoked Turkey Leg or Ham Shank
8 - 9 cups Chicken Stock or Broth, can use 2 tbsp of either Better than Turkey or Chicken Bouillon
Salt and Pepper to taste
How to Hot Flash Beans
Clean and sort your beans.
Rinse in a colander with cold water. Add the beans to a large pot and cover them with about 2 inches of water. Bring the water to a boil over high heat, leave the pot uncovered and cook the beans for about 5 minutes. Remove pot from the heat and soak the beans. Let the beans soak in the hot water for 1 hour. Drain the beans into a colander, rinse and then cook according to your this recipe. Enjoy!
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Corn, Lima Beans, Okra, and Tomatoes
Corn, Lima Beans, Okra, and Tomatoes
Makes 6 servings; ½ cup each serving
INGREDIENTS
½ medium onion
2 Tablespoons vegetable oil
12 ounces frozen whole kernel corn
12 ounces frozen lima beans
12 ounces frozen cut okra
1 14.5 ounce can diced tomatoes, no salt added
1 cup water
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
DIRECTIONS
1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Peel and cut ½ onion into small pieces.
3. Heat oil in a medium pot over medium heat. Add onions and cook until soft.
4. Add corn, lima beans, okra, diced tomatoes, and water to pot and stir to combine.
5. Season vegetables with salt, garlic powder, and pepper, stir and reduce heat to medium-low. Cook until vegetables are tender, about 30-45 minutes.
6. Refrigerate leftovers within 2 hours.
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Mississippi State University Extension
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Black Bean Soup (healthy & easy dinner idea)
Get the Recipe:
⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️