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Baked Steak and Lima Beans Ingredients (8 servings) 1 lb Dry Lima Beans 6 c Water 4 ea Slices Bacon 2 lb Round Steak (cut in 1" strips) 18 oz (1 cn) Tomato Juice 1 tb Packed Brown Sugar 1/2 ts Salt, or to taste 1 ts Dry Mustard 1/2 ts Black Pepper Instructions Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine tomato juice, brown sugar, salt, pepper and mustard. Pour over beans and beef mixture. Bake covered in 325 degree F. oven until tender, about 1 1/2 to 2 hours. Serve hot topped with crumbled bacon and grated cheese to taste.

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Chili Lima Beans with Fresh Dill (Dalna) Ingredients (6 servings) 1/4 c Large dried lima beans 1/2 tb Light vegetable oil 1/4 ts Cumin seeds 1/2 c Chopped onion 2 Garlic cloves, peeled, crushed 1 Half-inch piece fresh ginger, peeled 1/2 c Peeled, chopped tomato 2 tb Flaked coconut 2 tb Chopped fresh cilantro 2 1/2 c Water 1/4 ts Cayenne pepper 1/2 ts Paprika 1/2 ts Salt, or to taste 1 tb Chopped fresh dill Instructions Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside. Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.) Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill. PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber. *** Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92 ***

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Lima Bean Soup Ingredients (6 servings) 1 lb Frozen lima beans 3 1/2 c Sliced carrots 3 tb Olive oil 5 ea Green onions, finely chopped 5 c Chopped mushrooms 1 ds Basil 1 ds Black pepper 1 ds Cayenne 3/4 c Soy sauce Instructions Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water. Heat oil in a skillet & saute green onions & mushrooms until tender. Add spices & saute for a further 1 minute. Combine all ingredients (except milk) along with 1 cup of bean & carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes. *** Source Unknown ***

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Ham and Lima Bean Soup Ingredients (1 servings) 2 tb Butter 12 oz Red-skinned potatoes, scrubbed and cut into 1/4 inch pieces. 1 c Chopped onion 1 c Mixture of green and red peppers 28 oz Chicken broth 2 c milk 10 oz Frozen Fordhook lima beans 8 oz Cooked smoked ham; cut up pieces Instructions Melt butter in 5 qt pot over medium-high heat. Add potatoes, onion and peppers. Cook about 8 minutes until onion and peppers are tender. Stir in remaining ingredients, except ham; bring to boil. Reduce heat to medium. Add ham and simmer 10 to 15 minutes until hot and lima beans are tender. *** Susan - San Diego ***

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Crockpot Granny Jean's Lima Bean Casserole Ingredients (6 servings) 1 lb Dry lima beans 3 ts Salt 1 tb Molasses 1/2 c Butter 3/4 c Packed brown sugar 1 tb Dry mustard 1/2 c Sour cream Instructions Cover beans with water and 1 ts salt, soak overnight. Drain, refill pot with water to cover beans, bring to boil and simmer till soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over eans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours. *** Cynthia Cable (PRBD93B) Prodigy *** *** December 29, 1991. ***

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Lima Beans Smitane Ingredients (4 servings) 10 oz Lima beans, frozen 1 ea Pimento 1/2 c Sour cream 3 tb Chives 1/4 ts Garlic powder 1/4 ts Salt 1/4 ts Pepper Instructions Cook limas as package directs. Dice pimento and chop chives. Drain limas. Lightly toss all ingredients together. *** Good Housekeeping Illustrated ***

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Bean and Sausage Casserole Ingredients (8 servings) Waldine Van Geffen 1 pk Frozen Lima Beans; 10oz 1 cn Baked Beans; 21oz 1 cn Kidney Beans; Drained 1 cn Great Northern Beans; 15-1/2 oz, Drained 1 sm Onion; Chopped 1 lb Smoked Sausage; Cut 1" Piece 3/4 c Ketchup 2 tb Packed Brown Sugar 1/2 ts Salt 1/2 ts Dry Mustard 1/8 ts Pepper Instructions Heat oven to 400~. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly.

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Bean and Cashew Nut Salad Ingredients (6 servings) 1 c Dried lima beans - soaked overnight OR... 30 oz -canned lima beans 1 c Blackeye peas - freshly cooked or canned 2 Celery sticks - finely chopped 1 sm Red sweet pepper - seeded and finely chopped 2 tb Roasted cashew nuts - (Or more to taste) 2 Green onions; chopped 1 tb Tomato sauce (or ketchup) 1 Garlic clove; crushed Salt and pepper; to taste 1/4 ts Cumin or jeera, ground 3 tb Balsamic or wine vinegar 6 tb Olive oil Instructions In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving. *** Caribbean and African Cooking, by Rosamund Grant *** *** Typed for you by Karen Mintzias ***

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Lamb Carnitas Ingredients (4 servings) 2 c Canned lima beans,drained 2 ts Salt 1/4 c Olive oil 1 3/4 lb Cubed,lamb stew meat 1 ts Freshly ground pepper 3 Bay leaves 1 ts Ground coriander 2 ts Dried savory 1 c Milk 2 Medium onions 2 Tomatoes 1 Salt and fresh pepper to taste Instructions Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and add water if necessary if beans dry out. Meanwhile,heat one tablespoon oil in large,heavy skillet over high heat on stove. Add some lamb without crowding,and brown well in batches on all sides, adding extra oil as necessary. When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt, pepper, bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes. Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven. Cover,and keep warm. Meanwhile, peel onions and halve them from tip to root. Place cut surface down on work surface and sliver each from tip to root. Toss with 1 teas. oil, set aside. Halve the tomatoes crosswise. Sprinkle with salt and pepper,and drizzle with some oil. Set aside. When it's time to put dinner on the table, preheat broiler. Place onions in heat resistant dish,and place under broiler. As tops begin to color,remove from oven,toss onions and then put back into oven. Continue this process,stirring until onions are tender,about 5 minutes. Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn. Arrange onions and tomatoes on plate. Serve lamb in one covered casserole and lima beans in another. Scoop up some meat and onions and wrap in tortillas. Serve with sour cream and salsa along with the lima beans as a side dish. Makes 4 servings. I realize there is no oven setting given for the baking. I guess it is an over sight on the part of Michael Roberts. I will try and get same...I.E.S.

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Chow Chow Ingredients (1 servings) 1/4 Pec 1/4 Pec 3 c Lima beans 3 c Corn 5 Bell pepper, green 1 qt Onion 1 Hea 2 c Sugar 3 qt Cider vinegar 1/2 c Salt 2 tb Celery seed 2 tb Mustard seed 1/2 lb Mustard, dry 1 tb Turmeric tomato, green string beans, cauliflower, large Instructions Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. *** Pennsylvania Dutch Cook Book - Fine Old Recipes *** *** Culinary Arts Press, 1936.

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White Bean Salad Ingredients (12 servings) 1 lb Baby lima beans,dried 6 c Water 1 Bay leaf 3/4 ts Leaf thyme,crumbled 3/4 ts Red pepper flakes 1/2 c Olive oil 1 ts Lemon rind,grated 1/2 c Lemon juice,fresh 2 Garlic cloves 1/2 c Dill, fresh 1/2 c Parsley leaves 1 1/2 ts Salt 2 Eggs,hard-cooked 1 c Black olives,chopped 3 Green onions, sliced Instructions 1. Soak beans overnight, or quick-soak according to package directions. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.) 2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs. Serve cold.

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Bean Vegetable Medley Ingredients (4 servings) 3 tb Vegetable oil 1 Large onion, diced 2 Stalks celery sliced 1 Med. green pepper, cut into strips. 2 Med. tomatoes, diced 2 c Red kidney beans, drained (15-1/2 oz. can) 1 pk Frozen baby lima beans,10 oz 1 c Quick cooking barley 2/3 c Chopped parsley 1 1/2 ts Salt 1 ts Dried basil leaves 1/4 ts Ground black pepper 3 c Boiling water 2 tb Grated Cheddar cheese Instructions Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. *** My Great Recipes ***

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Hungry Boy's Casserole Ingredients (6 servings) 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 16 oz Garbanzo Or Lima Beans, 1 Cn 1/2 c Green Bell Pepper; Chopped 6 oz Tomato Paste; 1 Cn 1 c Celery; Chopped, 2 Stalks 1 ea Clove Garlic; Minced 16 oz Pork And Beans; 1 Cn 1 ts Salt Instructions Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve.

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Garden Special Ingredients (6 servings) 1 qt Lima beans, fresh or canned 1 qt Chopped string beans 2 qt Shredded cabbage 2 qt Small onions, chopped 2 qt Chopped green tomatoes 2 lb Brown sugar 1 ga Vinegar 1 qt Green corn 2 qt Small cucumbers, sliced 3 bn Celery, diced 6 lg Carrots, chopped 1 Dozen green peppers, chopped 1 Red pepper, chopped 3 ts Mustard seed 3 ts Celery seed Instructions Cook vegetables separately until tender in water to cover. Combine. Add sugar, vinegar, celery seed, and mustard seed. Mix thoroughly and heat to boiling. Mrs. D.E. Leonard, Bath, MI.

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Mexican Dinner Ingredients (4 servings) SAUCE 1/2 c Onion - chopped fine 1 Garlic clove - crushed 3 tb Olive oil 1 cn Tomato sauce - 10 oz. can 1/2 c Water 1 tb Flour 2 tb Chili powder 1 ts Salt 1/2 ts Oregano 1/2 ts Cumin MEAT 1 lb Boneless beef chuck - cut into 1" cubes 1 cn Kernel corn - 12 oz. can, drained 10 oz Baby lima beans - frozen 1 md Onion - sliced into rings, separated 1 md Green pepper - sliced into rings CONDIMENTS 1 c Cheddar cheese - finely shredded 1/4 c Green onion - chopped Instructions Prepare the sauce by browning the onions and garlic on the oil. Add the remaining ingredients and simmer for 10 minutes, stirring occasionally. Tear off four 12 inch lengths of extra wide aluminum foil. On each length of foil place 1/4 of the meat, top with 1/4 of the vegetables and pour over 1/4 of the sauce. Bring the edges of the foil up and leaving room for the expansion of the steam, seal well with a double fold wrap. Turn ends tightly. Place the packets on a preheated gas barbecue over medium heat and cook until the meat is tender (1 to 1-1/2 hours), turning the packets frequently. When the packets are ready to serve, cut open and top each with 1/4 of the cheese and green onion. Number of Servings: 4 Approx. Cook Time: 1:40 *** From the Blue Flame Kitchen of Canadian Western Natural Gas ***

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Pork Chop Lima Casserole Ingredients (4 servings) 4 Pork chops Salt Pepper 3 c Limas drained, reserve liquid 1 Green pepper, diced 1 ts Oil 1/3 c Hot water 1/3 c Tomato catsup 1 Onion Instructions Season chops. Brown in oil with onion. Place green pepper, limas and chops in layers in an oven proof casserole dish. Add hot water to pan drippings with catsup and bring to a boil. Pour over layered casserole. Add the bean liquid as needed while baking in the oven. Bake @ 350 for 1 1/2 hrs. Hope you enjoy it! *** Lisa - Cedar Rapids ***

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German Vegetable Soup Ingredients (1 servings) 1 Lar 1 pt Tomato 1 pt Lima beans 1 pt Corn, grated 2 c Cabbage, chopped 1 Lar 1 Carrot, diced 1 Onion, sliced 1 ts Flour 1/2 c Milk salt & pepper, water, cold soup bone, turnip, diced Instructions Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. *** Pennsylvania Dutch Cook Book - Fine Old Recipes *** *** Culinary Arts Press, 1936. ***

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Black Bean Chili Ingredients (6 servings) 4 c Dried black beans 2 tb Oregano, dried 2 ea Onions, large, chopped 1 1/2 c Green peppers, finely diced 1 x Warm flour tortillas 2 tb Cumin seed 1/2 c Olive oil 4 1/2 ts Hungarian paprika 3 tb Garlic, minced Instructions Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. *** Bill Pfeiffer's 1980 World Champ. Chili ***

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Fava Bean Salata Ingredients (8 servings) 1 1/2 c Dried fava or butter beans soaked overnight in water 1/3 c Extra-virgin olive oil 1/2 c Finely chopped onion 1 Garlic clove; finely chopped 1/3 c Finely diced carrot 1/3 c Finely diced celery 1 Bay leaf; crumbled 2 1/2 tb Minced flat-leaf parsley Sea salt; to taste 1/2 ts Freshly ground black pepper or more to taste 1 sl Coarse-grain bread crust removed, and soaked for 5 minutes in: 2 tb Olive oil; (or to taste) 1 sm Lemon; juiced FOR SERVING: 1 pn Paprika; (generous) Instructions Drain the dried beans and place in large saucepan with cold water to cover. Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry. Or use canned fava beans,rinsed and skins removed. Retain 1/2 cup of liquid from can. Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon. Transfer all, beans and vegetables to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste. Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika. To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste. *** Rosemary Barron, "Flavors of Greece" ***

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Lima Bean Salad Categories: Salads, Side dish, Vegetables, Mark's Yield: 6 servings 1 c Dried lima beans, soaked 1 lg Tomato, diced 2 tb Olive oil 1 tb Red wine vinegar 1 ts Maple sugar Salt & pepper, to taste 1/2 ts Dry mustard Parsley, chopped Drain soaked lima beans. Wash. Cover with fresh water & cook until soft, about 45 to 60 minutes, depending on the age of the bean. Drain, reserving the stock for soups later. Combine lima beans & tomatoes in a serving bowl. Whisk together the remaining ingredients, except the parsley. Toss the dressing with the beans & tomatoes. Chill. Garnish with parsley before serving. *** Recipe by Mark Satterly ***

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Butter Bean And Mushroom Bake Ingredients (4 servings) 225 g 8 oz dried butter beans, cooked or 600 g 1 lb 5 oz canned butter beans. 15 ml 1 tbsp lemon juice. Ground black pepper. 5 ml 1 tsp sunflower oil. 250 g 8 oz mushrooms sliced. 25 g 1 oz sunflower margarine. 25 g 1 oz wholemeal flower. 300 ml Half pt water. 25 g 1 oz cheddar cheese grated. 25 g 1 oz fresh bread crumbs. Instructions Soak the dried butter beans for at least 4 hours. Drain and cook in a pan of unsalted boiling water for 40 to 50 minutes or until tender. Drain. If using canned beans just drain. Put the beans into a large greased oven proof dish. Add the lemon juice and black pepper. Heat the oil in a pan and fry the mushrooms. Then add to the dish. Heat the margarine in a non-stick saucepan and add the flour. Cook for 2 minutes over a low heat stirring. Then slowly add the water to make a corn sauce. Pour over the butter beans and mushrooms. Sprinkle with cheese and bread crumbs. Cook in the oven at 180 c 350 f, gas mark 4 for 25 minutes. 275 calories 1147 kj 14,9 g protein. 34,6 g carbohydrate of which 2,6 g sugar. 9,6 g fat of which 2,8 g saturates. 0,2 g sodium 10,1 g dietary fibre.

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Lima Bean Health Loaf Categories: Vegetables Yield: 6 servings 1 c Dry Lima Beans 1 ea Small onion chopped 1/3 c Flour 1 ea Beaten egg 1 1/2 c Chopped carrots 1/4 t Black pepper 1 x American cheese slices 1/4 c Butter 1 c Thinly sliced celery 1 c Skim milk 1 c Soft wholewheat crumbs 1 t Salt 1/2 c Chopped peanuts Soak beans over night in cold water.Drain, rinse, and cook in water to cover until tender, about 1 1/2 hours. Drain beans and mash. Melt butter in saucepan, add onion, saute 3 mins, add celery, cover, cook until tender. Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove from heat, stir in beaten egg,, add bread crumbs, carrots, salt, pepper and peanuts. Spoon mixture into a greased 8 x 4 inch loaf pan and bake at 375 degrees for 35 - 45 minutes. Arrange cheese slices on top, return to the oven until cheese melts. Serves 6. *** L.A. Times California Cookbook ***