ChileFarmer
Moderator
In this recipe I use the very large Lima's from Peru. I mean the ones that are about quarter size when cooked. I buy them in a middle east market in Dallas, or from the internet. This is kind of a one dish meal. If you don't have rotel tomatoes maybe tomatoes with Chiles might work. Oh, don't forget the cornbread. Now sit down to something good. CF
Creole Lima Beans
1 pound dried large Lima beans
1/2 stick butter
1 large onion, finely chopped
1 TBS fresh garlic, minced
1 fresh tomato diced.
1 TBS sugar
1 can Rotel tomatoes original.
1 pound sausage of choice, sliced (I use ham hocks, smoked jowl, or smoked sausage.
salt and pepper to taste
2 cups cooked rice
Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Sauté for 10 minutes. Add fresh tomato and sugar. Sauté for 5 minutes. Add Rotel, beans, sausage and enough water to cover beans by one inch. Cook until tender. Add salt and pepper. Serve over rice.
Creole Lima Beans
1 pound dried large Lima beans
1/2 stick butter
1 large onion, finely chopped
1 TBS fresh garlic, minced
1 fresh tomato diced.
1 TBS sugar
1 can Rotel tomatoes original.
1 pound sausage of choice, sliced (I use ham hocks, smoked jowl, or smoked sausage.
salt and pepper to taste
2 cups cooked rice
Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Sauté for 10 minutes. Add fresh tomato and sugar. Sauté for 5 minutes. Add Rotel, beans, sausage and enough water to cover beans by one inch. Cook until tender. Add salt and pepper. Serve over rice.
