creamy baby green limas
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 time
15 Min
cook time
2 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds baby green lima beans, dried
- 1 pound smoked sausage
- 1 medium onion
- 1 tablespoon garlic, minced
- - water
- - salt/pepper to taste
How To Make creamy baby green limas
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Step 1Cut sausage into half circles. In a large stock pot, brown smoke sausage. Chop onion while sausage is cooking.
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Step 2Add onion to pot, sprinkle with salt and cook until onions are wilted.
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Step 3Add lima beans to pot and add enough water to cover beans at least 2 inches above the beans. -
Step 4Bring to a boil, then lower heat. Allow beans to cook for about 90 minutes. Add salt and pepper.
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Step 5As 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.
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Step 6After 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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