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Mother's Dried Lima Beans, cook a pot of beans weekly

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Mother's Dried Limas, cook a pot of beans weekly!
 Simple white Lima beans cooked in broth garnished with snipped garlic chives.

I have been exploring beans for some time now, long enough to know that I have a lot more to learn. I have had a difficult time learning about beans, as my own dear Mother was a first-class bean hater! She tended to be un-ladylike in her loud opinion of beans and obvious dislike of them.  My Dad was on the other side of the bean fence and enjoyed beans. Because of this, we would have them for supper by his request, as much as Mother hated beans she loved Dad and cooked the foods he desired.

One of the easiest ways to be frugal is to cook a pot of beans each week. 

It is more fun to cook a different variety each time, however having cooked beans in your freezer ready to go, is the goal. Beans freeze very well, thaw easily in the refrigerator while you are busy with other chores or activities or the best part, playing! Serve them over some brown rice, add a sprinkle of sharp cheese and it is a complete, frugal and easy meal. Beans also make a great side dish, my own favorite way to enjoy them.

I could go on about the different ways to use the already cooked beans, but you don't need that. You already know about the many ways to use beans, this is simply a cooking pattern to share. There are no hard rules about flavor, it is all about your preferred taste and what your family household likes to eat.

When canned beans are used in a recipe, you can use your own home-cooked beans. So if you want to look for new recipes and ideas, check out the websites of commercially canned beans,  then simply substitute your own home-cooked, custom seasoned beans. I guarantee you, you will never run out of ways to enjoy beans.

When I made Pulled Pork for our Sunday dinner last month, I had this great jar of stock from the simmering process. I knew when it went into the refrigerator that a pot of beans was going to be made from it. I also had a pound of small white Limas that I wanted to cook. Since I have not cooked small Lima beans before, this is part of my continued exploration of beans. When I came across this Lima bean recipe, I knew right away I wanted to make these beans. However, as with any recipe it is subject to pantry stock on hand and used as a guide only, yet as close as possible to maintain correct presentation and flavor.






Mother's Dried Lima Beans
adapted from:
In Mother's Kitchen,
Celebrated women chefs share beloved family recipes

1 pound dried lima beans, sort and rinse, do not soak
1 ham bone, or diced ham or 2 ham hocks ( used pork stock and 2 slices bacon rendered)
1 head of garlic cut in half crosswise ( did not use, there is lots of garlic flavor in the stock)
1 onion sliced
3 T olive oil
2 bay leaves
salt and pepper to taste
water to cover

From the book:  Saute the onion in the oil in a large heavy bottom pan with a lid, when the onion has softened add all remaining ingredients and enough water to cover. Bring to boiling, then reduce heat to a simmer and continue to cook until beans are beginning to break down about 1 1/2 hours. You will need to add water several times during the cooking process. Remove garlic head and bay leaf to serve.

I finally cooked beans in a crock-pot successfully, thanks Honey for getting me this new programmable crockpot!

What I did:  Saute the onion and oil until lightly golden, add all ingredients to programmable crock-pot and let cook 3 - 4 hours on high, or until they begin to break down. Taste for seasonings preference, adjust and serve.
Serves 8 - 10
Mother's Dried Lima Beans, cook a pot of beans weekly.
Enjoy!

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Notes on rice: I soak my rice for 8 hours before draining and then cooking as the package instructs. If you do not soak rice and want to use the full amount, I would add an additional cup of water or broth.

Comments

  1. I just love beans and make a batch often - so I have them in the freezer - you are right it is a great frugal tip. I wonder why the recipe calls for unsoaked beans? And if it would change the taste if you did soak them? Thanks for linking to Two for Tues!

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  2. I'm so glad you linked this post to Two for Tuesday because one of my all-time favorite scents is walking into my house after work and smelling beans cooking in the crock pot!

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  3. Yup, beans are magical (& musical, of course)...I absolutely must cook a few kinds per month so that I can pull them out whenever I need them. I don't always soak my beans...and have never noticed a difference in flavor. These sound perfect...thanks so much for sharing them with t4t this week =)

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  4. I have always loved, and cooked, all kinds of beans. They are not only frugal and delicious, they are extremely healthful and nutritious. Your limas cooked in pork stock sound scrumptious!

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  5. Hi Melynda and welcome to the two for tuesday recipe blog hop! So glad you came along to join up because now I get to check out your blog! I am now following you. I really enjoy home cooked beans, but truth be told, have NEVER made lima beans. I am gonna have to try this! Thanks for joining the blog hop and hope to see you again~ Alex@amoderatelife

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  6. Hello everyone!

    @ Christy- Lima beans are like lentils (thin and flat) and do not require a soaking, heck they cook in a couple of hours.

    Thanks Butterpoweredbike.

    @ Girlichef thanks for the soaking affirmation & info, I do soak a lot of my beans and then let that water go down the drain. Helps with some of the magic!

    Hi Rocquie, thanks for stopping by, they were good. Served with homemade cornbread for last nights dinner. The rest went into the freezer.

    Hello Clark Clan, thanks so much for the welcome. And yes do give lima beans a try. The little ones are so good. I even like the large ones, and I have cooked Christmas Limas, if you can find them, they are worth the $.

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  7. we've recently come back to making beans on a regular basis at home and found that we can substitute it in place of meat for several dishes that are stew-like. The flavour is just as good and you're taking in that much less meat (I try to control the meat intake unsuccessfully).

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  8. Yes yes! I just finished making a potful of refried (actually never fried) beans; one of my family's favorite staples. Thanks for sharing!

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  9. I have yet to cook beans from scratch so I found your post really interesting. Thanks for sharing your experience!

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  10. I found you on Pennywise Platter. Great idea about cooking beans regularly. I made some this week and we had ham & beans soup, then I turned the leftovers into a really beans & rice. I'll have to try your recipe. Thanks!

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  11. Hi melynda! Just wanted to let you know that I will be sharing a site that appeared on your blog roll in my Rollin' with my Bloggies section of thoughts on friday link love at a moderate life, so please stop by and see who it is! :) Alex@amoderatelife

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  12. I've been surprised how much my 2yr old loves beans. I've been trying to find different ways to cook! Thank you for sharing! ~Prairie Story

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  13. I actually never knew how much I loved beans (except baked beans, have always loved those) until fairly recently when I started cooking with them more. And I always thought you had to soak them first so glad to know you don't have to. Thank you so much for linking up to Cookbook Sundays Melynda!

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  14. Lovely recipe. Now I'm going to have to look for those in my grocer.

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