In New Orleans it is tradition that you have red beans on a Monday; however these are not my favorite. I love baby green lima beans instead. This recipe can be applied to red beans, large lima beans, great northerner white beans, black eyed peas. Always creamy and always delicious over rice and served with corn bread.
prep time15 Min
cook time2 Hr
baby green lima beans, dried
salt/pepper to taste
How To Make
Cut sausage into half circles. In a large stock pot, brown smoke sausage. Chop onion while sausage is cooking.
Add onion to pot, sprinkle with salt and cook until onions are wilted.
Add lima beans to pot and add enough water to cover beans at least 2 inches above the beans.
Bring to a boil, then lower heat. Allow beans to cook for about 90 minutes. Add salt and pepper.
As beans begin to soften, stir beans and with the back of the spoon mash beans against the side of the pot. Do this frequently, creating the creaminess you want in this dish.
After mashing beans several times and about two hours has passed, this time will depend on the beans, your beans should be soft and creamy. Serve over white rice and with a wedge of cornbread.
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