Creole Lima Beans

[ChileFarmer]

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.

[jpshaw]

Sounds good CF. I would have to alter it to lower sodium for me, of course, but I might try it. I love large limas and I always use the dried.

[ChileFarmer]

Jp, this is a very good dish. We serve cornbread with it. You can use any meat, even chicken. I cut the chicken in bite size pieces. Then brown before putting in beans. You might want to add the chicken at the end of the cook. We also always use dried beans to. Hope you will try it. CF

[Mama Mangia]

chicken and cornbread with this? sounds good to me!