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Feb 21, 2012 11:01 AM

What to do with large dried white lima beans

Looking for a homey recipe that will show them off...thanks!

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  1. Cook them like you would red beans, some sausage, onions, celery bell pepper. Nice and creamy.

    1. Cook in water until tender, then drain, add chopped garlic and rosemary, s&p and a good amount of olive oil and cook until they get creamy. Serve on toast with a final drizzle of fresh olive oil.

      1. How about Fabada Asturiana, a Spanish Bean stew with Ham, Sausage and Pork Ribs. Sometimes Sofrito and Saffron are added as well.

        1. Oh Yum - my favorite! I cook up a good recipe of something akin to a cross between Greek Giant Beans and a cassoulet . . . but much easier than cassoulet:-)

          Best Giant beans
          * 1.5 lb dried giant butter beans (soaked overnight or up to two days) or other very large white beans - large limas etc.
          * 1 large onion, chopped (about 1 1/2 cups)
          * 1 red bell pepper, chopped fine
          ½ green bell pepper chopped fine
          * 8 garlic cloves, minced
          * 2 large carrots, chopped into 1/2 inch pieces
          * 1-2 stalks celery & leaves, chopped into 1/2 inch pieces
          * 4-5 slices thick cut bacon bacon, chopped
          2 polish dogs – sliced
          * 1/2 teaspoon pepper
          1 qt plus of chicken broth
          1 small can of tomato paste
          * 2 tablespoons fresh dill, minced - optional
          * enough hot water or more broth , to cover beans by 1 inch
          duck confit from costco

          Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe. Or simmer on stovetop in fresh water for 2-3 hours for giant beans – less for other beans – until getting tender to the tooth. Or use a boil and soak method to cook until just starting to get tender.
          In large dutch over: Brown the bacon until fat is rendered. Add onion and sauté. Add carrots, bell pepper, and celery and sauté. Add garlic and sauté. Add olive oil as needed to the above steps. Add 16 oz chicken broth and simmer. Add tomato paste and pepper. Add sliced polish dogs. Simmer all well.
          Drain the beans, and rinse well. Add to the dutch oven mixture. Add water or broth to 1 inch over bean mixture. Bring to full simmer with cover.

          Place dutch oven covered in 400 degree oven.
          Bake for 2 hours. Halfway through cooking time, add duck confit if using. Check after the two hours, if you like your beans more tender, cook them a half hour longer.
          If desired, stir dill in for last 15 - 20 minutes of baking.
          There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
          In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon and other meats, which is my own addition. Add feta cheese if you like☺ I’m sure I usurped this recipe from somewhere and made lots of changes . . .

          1. Cook em down with your favorite smoked pork parts...I like diced bacon/salt pork. ~~ Cornbread is an absolute must!!!!!