Type what you have

Ingredients

• ✓ lima bean
• ground beef
• bacon
• baked bean
• pork
• kidney bean
• onion
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and bacon together in the hot skillet until beef is browned and crumbly, about 7 to 10 minutes.
3. 3 Transfer hamburger and bacon into a slow cooker; stir in baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard.
4. 4 Cover and cook on Low until thickened and bubbling, at least 3 hours.

By Heather

Ingredients

• ✓ lima bean
• kidney bean
• green bean
• chickpea
• wax bean
• onion
• green bell pepper
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• dill weed
• rosemary
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ lima bean
• bacon
• ground beef
• onion
• pork and beans
• pork and beans
• kidney bean
• barbecue sauce
• brown sugar
• cider vinegar
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender.
3. 3 Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
4. 4 Cover Dutch oven, and bake 1 hour in the preheated oven.

By Valerie Brunmeier

Ingredients

• ✓ lima bean
• basmati rice
• salt
• lamb
• cinnamon
• salt
• black pepper
• butter
• onion
• dill weed
• water
• yogurt

Instructions

1. 1 Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
2. 2 Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
3. 3 Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
4. 4 Season lamb with cinnamon, salt, and pepper.
5. 5 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
6. 6 Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
7. 7 Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

By Sarah Kelly

Ingredients

• ✓ lima bean
• bacon
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Place lima beans in a large pot. Cover with water and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water.
2. 2 Heat a large skillet over medium-high heat; cook and stir bacon in the hot skillet until crisp, about 5 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate to drain. Reserve about 2 teaspoons bacon drippings.
3. 3 Add bacon and reserved bacon drippings to lima beans in the pot; bring to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.

By Mardon Fergeson Hickford

Ingredients

• ✓ lima bean
• butter
• salt
• tomato
• sugar
• corn kernel

Instructions

1. 1 Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
2. 2 Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
3. 3 Stir tomatoes into lima beans and add corn; cook 10 minutes more.

By Michele O'Sullivan

Ingredients

• ✓ lima bean
• water
• corn
• green chile pepper
• salt
• white sugar
• butter

Instructions

1. 1 In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

By ALGHJR

Ingredients

• ✓ lima bean
• cooking spray
• pork and beans
• kidney bean
• onion
• brown sugar
• ketchup
• mustard
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with nonstick spray.
2. 2 Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard in a large bowl; transfer to the prepared baking dish. Sprinkle with bacon. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until bubbling, about 30 minutes more.

By JimChicago52

Ingredients

• ✓ lima bean
• kidney bean
• pinto bean
• great northern bean
• chili sauce
• brown sugar
• mustard
• worcestershire sauce
• molasses
• bacon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
3. 3 Bake 1 hour in the preheated oven, until thick and bubbly.

By SHARONHOWARD

Ingredients

• ✓ lima bean
• tomato
• water
• beef broth
• corn kernel
• carrot
• onion
• old bay seasoning
• water
• blue crab claw
• blue crab crabmeat

Instructions

1. 1 Gather all ingredients.
2. 2 Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old Bay seasoning in a 4-quart pot. Bring to a simmer over medium heat; cover and cook for 5 minutes.
3. 3 Bring 1 gallon water to a boil in a large pot. Add crab claws and boil for 6 minutes; drain.
4. 4 Stir crabmeat and boiled crab claws into tomato and vegetable mixture. Cover and simmer for 10 to 15 minutes. Serve hot.

By Cindy Chaney

Ingredients

• ✓ lima bean
• green bean
• red bean
• red bell pepper
• onion
• canola oil
• apple cider vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

Ingredients

• ✓ lima bean
• sugar
• vinegar
• vegetable oil
• celery
• green bell pepper
• red onion
• pimento pepper
• green bean
• yellow wax bean
• kidney bean

Instructions

1. 1 In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

By Kathleen White

Ingredients

• ✓ lima bean
• milk
• salt
• olive oil
• onion
• ground chicken
• zucchini
• tomato
• cumin
• cayenne pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
3. 3 Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside.
4. 4 Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.
5. 5 Bake in the preheated oven until the top is browned and crisp, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ lima bean
• ham bone
• water
• olive oil
• celery
• onion
• ham
• carrot
• salt
• black pepper
• parsley

Instructions

1. 1 Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
2. 2 Meanwhile, place lima beans in a large pot; pour in enough cold water to cover. Bring to a boil; remove pot from heat, cover, and let stand for 1 hour. Drain and rinse beans.
3. 3 Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 5 to 7 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
4. 4 Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

By Sharon

Ingredients

• ✓ lima bean
• pork and beans
• kidney bean
• butter bean
• bacon
• onion
• garlic
• brown sugar
• ketchup
• vinegar
• molasses
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add pork and beans, kidney beans, butter beans, and lima beans to a 2-quart casserole dish.
3. 3 Heat a saucepan over medium heat. Add bacon, onion, and garlic; cook and stir until bacon browned, about 10 minutes. Drain excess grease.
4. 4 Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans; stir to combine.
5. 5 Bake in the preheated oven until bubbling, 1 hour 15 minutes.

By scubaLQ

Ingredients

• ✓ lima bean
• chicken thigh
• pork chop
• tomato
• corn
• barbecue sauce
• onion
• garlic
• salt
• black pepper
• chicken stock

Instructions

1. 1 Combine chicken, pork, tomatoes, corn, lima beans, barbecue sauce, onion, garlic, salt, and pepper in a large, resealable freezer bag. Seal the bag and mix the contents until well combined. Freeze for up to one month.
2. 2 When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
3. 3 Empty the bag into a Dutch oven and add chicken stock; bring to a boil. Reduce heat to a low simmer and cook, uncovered, until the stew has thickened slightly and the meat shreds easily with a fork, about 1 1/2 hours.
4. 4 Remove meat and shred with a fork. Return meat to the pot and serve immediately or keep warm until ready to serve.

By Nicole McLaughlin

Ingredients

• ✓ lima bean
• salt pork
• chicken
• water
• tomato
• potato
• onion
• corn
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Combine salt pork, chicken, and water in a large pot; bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 45 minutes.
2. 2 Remove meat from chicken, chop into bite-sized pieces, and return to pot; discard skin and bones.
3. 3 Add tomatoes, potatoes, onions, corn, lima beans, Worcestershire sauce, salt, and pepper. Simmer, uncovered, stirring occasionally, about 1 hour.

By Rene

Ingredients

• ✓ lima bean
• ground beef
• bacon
• pork and beans
• kidney bean
• butter bean
• brown sugar
• onion
• celery
• ketchup
• white wine vinegar
• mustard powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and bacon in a large, deep skillet over medium-high heat until evenly brown. Drain and transfer meat to a 4-quart casserole dish.
3. 3 Add pork and beans, kidney beans, butter beans, lima beans, brown sugar, onion, celery, ketchup, vinegar, and dry mustard to the casserole dish; mix well.
4. 4 Bake, covered, in the preheated oven until bubbly and heated through, about 1 hour.

By Kathy

Ingredients

• ✓ lima bean
• rotelle pasta
• egg
• tuna
• cheddar cheese
• celery
• onion
• red pepper
• mayonnaise
• lemon
• paprika
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
2. 2 In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

By Laurie & Roger

Ingredients

• ✓ lima bean
• bacon
• chicken thigh
• salt
• black pepper
• onion
• green bell pepper
• celery
• garlic
• fire-roasted tomato
• chicken broth
• creole seasoning

Instructions

1. 1 Brown bacon in a 4-quart chef's pan or sauté pan over medium heat, 4 to 6 minutes. Drain on paper towels. Leave drippings in the pan.
2. 2 Season chicken thighs with salt and pepper and add to drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
3. 3 Add onion, bell pepper, celery, and garlic to the same pan and cook in drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
4. 4 Meanwhile, cut browned chicken thighs into bite-sized pieces and chop browned bacon. Add to vegetables in the pan once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
5. 5 Press lima beans down into cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ lima bean
• bacon
• ground beef
• onion
• pork and beans
• honey barbecue sauce
• kidney bean
• black bean
• brown sugar
• cider vinegar
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Cool, then crumble.
3. 3 Meanwhile, cook and stir ground beef and onions in a large skillet over medium heat until beef is no longer pink, breaking it apart as it cooks, about 10 minutes. Drain excess grease. Transfer beef and onions to a large Dutch oven. Stir in crumbled bacon, pork and beans, barbecue sauce, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and black pepper.
4. 4 Bake, covered, in the preheated oven until bubbling, about 1 hour.

By Tommy H

Ingredients

• ✓ lima bean
• garlic powder
• onion powder
• cayenne pepper
• sage
• nutmeg
• seasoned salt
• salt
• pepper
• pork neck bone
• olive oil
• onion
• red bell pepper
• water

Instructions

1. 1 Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
2. 2 Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
3. 3 Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
4. 4 After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.

By CRB

Ingredients

• ✓ lima bean
• ground beef
• water
• tomato
• beef broth
• whole kernel sweet corn
• celery
• onion
• barley
• beef bouillon
• paprika
• bay leaf
• italian seasoning
• elbow macaroni
• parsley

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain excess grease.
2. 2 Transfer beef to a slow cooker; add water, tomatoes, broth, undrained corn, celery, onion, lima beans, barley, bouillon, paprika, bay leaf, and Italian seasoning. Cover the slow cooker.
3. 3 Cook on Low for 6 hours.
4. 4 Bring a large pot of lightly salted water to a boil when 15 minutes remain on the timer. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Stir macaroni into soup until combined and heated through. Garnish servings with parsley.

By Brian

Ingredients

• ✓ lima bean
• tomato
• okra
• potato
• corn
• green bean
• carrot
• tomato paste
• chicken stock
• ground beef
• garlic powder
• celery salt
• onion powder
• onion
• garlic
• butter

Instructions

1. 1 Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
2. 2 Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
3. 3 Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
4. 4 Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

By Jenn

Ingredients

• ✓ lima bean
• chicken broth
• hash brown potato
• tomato
• corn
• pea
• carrot
• green bean
• celery
• worcestershire sauce
• paprika
• oregano
• onion powder
• salt
• dill
• black pepper

Instructions

1. 1 Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.
2. 2 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 30 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

By Soup Loving Nicole

Ingredients

• ✓ lima bean
• crabmeat
• bacon
• blue crab
• seafood seasoning
• pea
• green bean
• white corn
• potato
• tomato
• cabbage
• water
• black pepper
• salt
• barley
• ham bone
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ingredients

• ✓ lima bean
• all-purpose flour
• salt
• black pepper
• beef round steak
• vegetable oil
• mushroom
• onion
• carrot
• beef broth
• brown gravy mix
• potato
• pea
• corn
• green bean
• cream of mushroom soup

Instructions

1. 1 Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour.
2. 2 Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker.
3. 3 In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup.
4. 4 Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.

By Donna Jeanne

Ingredients

• ✓ lima bean
• green bean
• pea
• nutmeg
• half-and-half
• potato
• chicken stock
• all-purpose flour
• black pepper
• salt
• poultry seasoning
• yellow onion
• carrot
• chicken breast
• butter
• paprika
• biscuit dough

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
3. 3 Bake in the preheated oven until golden brown, 13 to 16 minutes.
4. 4 While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
5. 5 Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
6. 6 Serve immediately with a biscuit on top of each bowl.

By DANNY51

Ingredients

• ✓ lima bean
• pepper
• salt
• bacon grease
• celery seed
• worcestershire sauce
• beef bouillon
• okra
• mixed vegetable
• tomato
• tomato vegetable juice cocktail
• garlic
• green bell pepper
• celery
• onion
• ground beef
• cabbage
• potato
• water
• vegetable broth

Instructions

1. 1 Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
2. 2 Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
3. 3 Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

By Susan

Ingredients

• ✓ lima bean
• green onion
• apple cider vinegar
• cayenne pepper
• worcestershire sauce
• brown sugar
• russet potato
• red bell pepper
• okra
• corn
• water
• black pepper
• garlic powder
• tomato
• garlic
• salt
• yellow onion
• chicken thigh
• pork chop
• bacon

Instructions

1. 1 Gather your ingredients.
2. 2 Add sliced bacon to a dry soup pot and cook on medium-high until browned and almost fully rendered.
3. 3 After bacon is about halfway cooked, move it to the outside of the pot and set pork chop into the middle of the pot. Cook on each side until lightly browned, about 2 minutes each.
4. 4 Remove pork chop and add chicken thighs, skin side down, and also brown on each side. Browning is optional but it will add more flavor.
5. 5 Remove chicken. Once the bacon has cooked, add onions and salt. Cook and stir until onions are soft and translucent, about 5 minutes. If the pot is getting too hot, lower heat to medium. Add garlic and cook until fragrant, 30 seconds to 1 minute.
6. 6 Add diced tomatoes, and stir to deglaze the bottom. Increase heat to high, bring to a simmer, and stir in garlic powder and black pepper.
7. 7 Add browned pork chop and chicken thighs back to the pot, along withany accumulated juices and water. Bring to a simmer, and reduce heat to medium-low, or low to maintain a steady but gentle simmer. Simmer until meat is very tender and falls of the bone, about 1 1/2 hours.
8. 8 Remove meat from the pot and transfer to a bowl until cool enough to be handled. Separate the meat from the bone and skin, and add it back to the pot.
9. 9 Add corn, lima beans, okra, red pepper, and potatoes, and stir to combine. Taste and add more salt if necessary.
10. 10 Stir in brown sugar, Worcestershire sauce, and cayenne pepper. Let the pot come back to a simmer (you can raise heat to do this faster, but reduce back to medium-low to maintain a simmer).
11. 11 Simmer until potatoes are tender, and everything is cooked to your liking, about 30 minutes more. Add water or chicken broth to the pot if it seems like things are getting too thick, but this is a stew, and should be fairly thick
12. 12 Once done, stir in vinegar. Taste and adjust salt, if needed.
13. 13 Serve with green onions and enjoy!

By John Mitzewich