These rich and buttery lima beans taste like something a grandmother would make - whether from Tennessee or from Peru. These are soul food, country cooked lima beans, and they are even more fantastic if you use freshly shelled beans. This would make an excellent Thanksgiving side dish.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Serves 4 as a side dish.
Ingredients:
- 2 slices bacon
- 1 medium onion, sliced thinly
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 3 cups fresh or frozen lima beans
- 1 tablespoon of flour
- 1/2 -3/4 cups cream
- Salt and pepper to taste
Preparation:
- Sauté the bacon slices over medium heat until crispy. Remove bacon and place on a paper towel to drain.
- Drain skillet until only about a tablespoon of bacon grease remains. Add sliced onions and cumin to the skillet, and sauté over low heat until onions brown and get very soft, about 15 minutes.
- While onions are cooking, bring 2 cups of water to boil with 1/2 teaspoon salt. Add the lima beans and cook until tender (10-15 minutes for fresh beans, or follow package directions for frozen beans). Drain beans.
- When onions are soft, browned, and fragrant, add 1 tablespoon flour to the onions and stir.
- Add beans to onions, along with 1/2 cup cream. Stir over medium=low heat until sauce thickens, adding more cream if necessary.
- Remove from heat, season with salt and pepper to taste, and serve warm.
Serves 4 as a side dish.
