I need your help here. I can't figure out what the difference is between green lima beans (ewww) and dried lima beans (YUM!) Because as God is my witness, I shall never let green lima beans cross my lips and by His same witness, I shall love dried lima beans until the day I die and (hopefully) cross through the pearly gates into that big bean pot in the sky. I mean, are they the same thing, only one is the dried version of the other? Like grapes/raisins? Cement/concrete? Young Liz Taylor/Old Liz Taylor? Someone with some gardening knowledge, please help me here because curiosity is killing my cat.
To know me is to know that I'm a huge fan of foods high in fiber and a serving of this particular lima bean dish delivers a whopping seven grams and that's not even accounting for the additional fiber that is included in with the vegetables. With summer picnic/potluck season approaching, this would be a great take along dish and it's sweet and spicy flavors will complement almost any barbeque entree.
Crockpot Baby Lima Beans
1 pound dried baby lima beans, rinsed, soaked and cooked per package instructions
2 TBSP olive oil
1 onion, diced
1 bell pepper, seeded and diced
1-2 jalapeno peppers, seeded and diced
salt and pepper
2 cloves garlic, minced
2 TBSP all-purpose flour
1 (14 oz) can chicken or beef broth
1 (14 oz) can crushed tomatoes
2 TBSP tomato paste
2 TBSP cumin
2 tsp chili powder
2 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper (or more depending on your taste buds' heat preference)
2-3 TBSP brown sugar
2-3 TBSP maple syrup
Place cooked lima beans in crockpot.
In large skillet heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add minced garlic and saute for another minute or two. Sprinkle flour over vegetables and cook for two minutes, stirring frequently, then add broth. Bring to a boil then reduce heat and stir until mixture is smooth. Add mixture to beans in crockpot. Stir in the remaining ingredients. Cover crockpot and simmer on low for 4-5 hours. Add additional salt and pepper if needed.
Serve with sour cream and chive garnish or with shredded Monterey jack or pepper jack cheese.
This, Not That
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