Best Lima Beans Ever | How to cook Lima Beans | Butter Beans Recipe | Lima Beans and ham hocks
Today Blessed Ro is cooking the best Lima beans. These Lima beans/ Butterbeans are so delicious. My daughter ate them for dinner and breakfast ????
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The Best Lima Beans
Bag of dry Lima Beans
3 Ham shanks ( use the smoked meat of your choice)
1 container of chicken broth
4 chicken bullion cubes
Black pepper
Salt to taste
If you don't eat pork, you can use smoked turkey meat Instead of using pork????
Soul Food Lima Beans & Ham Hocks: How To Make Delicious Lima Beans With Ham Hocks
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Ingredients
3 Smoked Ham Hocks
16oz Packaged Goya Large Lima Beans
1 Small Onion, chopped
1/2 Green Bell Pepper, chopped
1 Stalk Celery, chopped
3 Tbs Margarine or Butter
4 Gal Water
1 Chicken Flavor Bouillon Cube
1 Tbs Garlic Powder
2 Tsp Parsley Flakes
2 Tsp Sugar
1-1/2 Tsp Celery Salt
1/2 Tsp Thyme
1/2 Tsp Black Pepper
Instructions
1. Add lima beans to a bowl. Separate the good beans from the bad, then discard the bad beans.
2. Add cool water to the bowl of beans, making sure they are fully submerged in water. Store in refrigerator.
3. Rinse ham hocks with cool water.
4. Place a big pot of water over medium heat.
5. Add ham hocks, then cover with a lid leaving a crack on the sides. Cook for 2-1/2 hours.
6. Chop onion, pepper, and celery into small pieces.
7. Drain lima beans, then add to pot with ham hocks.
8. Add onions, peppers, and celery.
9. Add bouillon cube.
10. Add celery salt, garlic powder, sugar, thyme, parsley flakes, and pepper.
11. Add margarine or butter, then stir in well.
12. Cover with a lid leaving a crack on the sides.
13. Cook for 1-1/2 hours or until beans reach your desired level of tenderness.
The Best Southern Lima Beans Recipe
This southern lima beans recipe is perfect for anyone looking for an easy way to cook up some delicious beans. In just a few steps, you'll be enjoying a delicious bowl of fresh lima beans. Try this recipe out today and see for yourself how great southern lima beans can taste!
#limabeans #butterbeans #holidayrecipes
Measurements Used
1 pound Lima Beans
1 to 2 pounds Smoked Meat
3 to 4 Strips Bacon
1/2 cup Celery diced
1/2 cup Bell Pepper diced
2 tablespoon Olive Oil
3 to 4 Garlic Cloves chopped
1/4 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Creole Seasoning
1/4 teaspoon Smoked Parika
1 Onion chopped
4 to 5 cups Chicken Broth
Lima Beans In Tomato Sauce Recipe
Lima Beans In Tomato Sauce Recipe
I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying this is the only beer I will let you have, but when you grow up, I will give it to you straight.
For more information and to get the full recipe, Please click below;
Fire beans (BRINGING SEXY BEANS E1)
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***RECIPE, SERVES FOUR***
1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?)
1 bunch green onions
1-2 fresh red chilies
1 thumb of ginger
2-3 garlic cloves
1 bunch cilantro (Thai basil would be nice instead)
1 lime's juice (of half a lime if you want less acid)
2 teaspoons cornstarch
1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy)
1/4 cup (60mL)
1-2 teaspoons sugar
water
oil
rice to accompany (make it how you want)
Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly.
If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet.
Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half.
To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred.
Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything.
If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside.
Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat).
Serve over rice.
Mediterranean-Style Baked Lima Beans | The Vegan Test Kitchen
Soaking and cooking dried beans always transports me to a French cottage in the 1800's. Comforting, hearty, and seasoned with care in a rich tomato base, these Mediterranean style baked lima beans from the Veganomicon will do just that.
*gluten free *soy free
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w/Eli Haynes, edited by JosephLucas
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Mediterranean Style Baked Lima Beans
Beans:
1lb. dried large lima beans, soaked for at least 8 hours
2 quarts water
2 bay leaves
Sauce:
1 vegetable bouillon cube
1/4 cup olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped finely
1 small carrot, shredded
1 (28 oz.) can diced or crushed tomatoes
2 tsp red wine vinegar
2 tbsp tomato paste
1 tbsp pure maple syrup or agave nectar
1 tbsp dried oregano
2 tsp dried thyme
1 1/2 tsp salt
pinch of ground nutmeg
black pepper
1/4 cup finely chopped fresh parsley
3 tbsp finely chopped fresh mint
#vegan #veganomicon #limabeans