Type what you have

Ingredients

• ✓ lima bean
• tomato
• olive oil
• garlic
• dill
• sea salt
• water

Instructions

1. 1 Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
4. 4 Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
5. 5 Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.

By stamarex

Ingredients

• ✓ lima bean
• potato
• carrot
• pea
• green bean
• celery
• small shell pasta
• water
• tomato sauce
• chicken broth
• ground beef
• onion
• salt
• basil
• pepper

Instructions

1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Ingredients

• ✓ lima bean
• bacon
• water
• beer
• cumin
• jalapeno pepper
• garlic

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Place bacon in the open pressure cooker and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove the pressure cooker from heat. Reserve bacon grease in the pressure cooker to cool, about 10 minutes.
3. 3 Stir 4 cups water into cooled bacon grease; add beer and cumin.
4. 4 Drain and rinse soaked beans; add to water mixture in the pressure cooker.
5. 5 Place the lid on the pressure cooker and secure tightly. Cook beans according to the manufacturer's instructions over medium-high heat, about 30 minutes; release the pressure.
6. 6 Stir jalapeño pepper and garlic into beans. Crumple bacon over beans.
7. 7 Close the pressure cooker again and bring the pressure to 15 pounds per square inch over medium heat. Immediately turn off the heat. Remove the pressure cooker from heat and allow pressure naturally decrease to 0.

By beerhead

Ingredients

• ✓ lima bean
• water
• carrot
• leek
• shallot
• celery
• vegetable bouillon
• water
• olive oil

Instructions

1. 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
2. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
3. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

By Ann Caterina

Ingredients

• ✓ lima bean
• ham hock
• water
• cabbage
• butter
• salt
• black pepper
• garlic powder
• tomato
• smoked sausage

Instructions

1. 1 In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.

By BDUKE

Ingredients

• ✓ lima bean
• water
• ham bone
• ham
• onion
• brown sugar
• worcestershire sauce
• hot pepper sauce
• mustard
• salt

Instructions

1. 1 Place lima beans in a large bowl and cover with several inches of water; soak 8 hours to overnight.
2. 2 Bring water, ham bone, and onion to a boil in a pot. Reduce heat, cover, and simmer until onion is tender, about 1 hour.
3. 3 Drain and rinse lima beans and add to the pot with the ham bone. Add brown sugar, Worcestershire sauce, hot sauce, dry mustard, and salt. Simmer, covered, about 2 hours. Uncover and continue simmering soup until beans are tender, about 30 minutes more.
4. 4 Remove ham bone from soup; cut the meat into bite-sized pieces. Discard bone and return meat to the soup.

By Mar-T-Mar

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
• bacon
• water
• green onion
• brown sugar
• tomato-based chili sauce
• pork and beans
• tomato sauce
• kidney bean

Instructions

1. 1 Place bacon in a Dutch oven over medium-high heat. Saute, turning occasionally, until slightly crispy, 5 to 6 minutes. Drain bacon slices on paper towels; reserve 3 tablespoons bacon grease and discard the rest.
2. 2 Add a 1/4 cup of water to the pan and bring to a boil, scraping up all browned bits until water has evaporated. Add the reserved bacon grease, along with the green onions. Saute until softened, 3 to 4 minutes. Stir in brown sugar, about 1/4 cup at a time, cooking until sugar begins to brown, about 5 minutes.
3. 3 Stir chili sauce into the pot and cook for 2 to 3 minutes. Pour in pork and beans, kidney beans, and lima beans; stir until beans are well coated in the sauce.
4. 4 Return bacon to the pot and stir well to combine. Cover and reduce heat to low. Simmer, stirring occasionally to prevent burning, until flavors combine, 1 1/2 to 2 hours.

By SavvyTech

Ingredients

• ✓ lima bean
• black bean
• kidney bean
• butter bean
• brown sugar
• onion
• tomato sauce
• celery
• white wine vinegar
• mustard powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour.

By Willy Emmanuel

Ingredients

• ✓ lima bean
• broccoli
• cauliflower
• carrot
• yellow wax bean
• zucchini
• onion
• garlic
• butter
• cheddar cheese
• walnut

Instructions

1. 1 In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
2. 2 Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
3. 3 Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

By Skipper Rathgeber

Ingredients

• ✓ lima bean
• sugar
• white wine vinegar
• vegetable oil
• onion
• green bell pepper
• celery
• green bean
• kidney bean
• pinto bean
• pimento

Instructions

1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White

Ingredients

• ✓ lima bean
• bacon
• onion
• brown sugar
• mustard powder
• garlic powder
• salt
• cider vinegar
• butter bean
• kidney bean
• chickpea
• baked bean

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. 3 Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
4. 4 In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

By Joan

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
• olive oil
• onion
• butternut squash
• great northern bean
• chicken stock
• corn
• basil
• banana pepper

Instructions

1. 1 Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
2. 2 Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

By Stefanie N

Ingredients

• ✓ lima bean
• fabada bean
• salt pork
• water
• saffron
• serrano ham
• chorizo sausage
• morcilla sausage
• blood sausage
• bay leaf

Instructions

1. 1 Cover beans with ample hot water and allow to stand overnight.
2. 2 Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
3. 3 Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
4. 4 Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

By Mary Beth

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
• 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
• 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
• vegetable oil
• water
• mixed vegetable flakes
• bacon bit
• parsley
• beef bouillon
• chicken bouillon powder
• granulated garlic
• mustard powder
• salt
• paprika
• onion
• chickpea
• kidney bean
• white kidney bean
• pinto bean

Instructions

1. 1 To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or zip-top bag.
2. 2 To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in a small zip-top bag and shake to mix. Place bag in the container with bean mix. Store at room temperature.
3. 3 To make one batch of soup (6 servings), start 2 1/2 hours before serving. Rinse 1 1/2 cups bean mix in a sieve under running water. Place beans in a 3-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add juice and reserve tomatoes to add near the end of simmering time.) Bring to a boil; reduce heat, cover, and simmer for 2 to 2 1/2 hours until beans are tender.

By Lois Richer

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
• 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
• 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 sausage
• wax bean
• green bean
• black bean
• barbecue baked bean
• chili bean
• tomato paste
• brown sugar
• barbecue sauce
• green bell pepper
• onion
• fennel seed

Instructions

1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

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
• vegetable stock
• liquid amino acid
• white sugar
• salt
• cornstarch
• vegetable stock
• peanut oil
• salt
• sweet onion
• celery
• brown rice

Instructions

1. 1 Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
2. 2 Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
3. 3 Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

By SadieTheVeganLady