In the South they are usually called “butter beans” because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available throughout the year.
2 small bags of lima beans
1 diced onion
3 slices of bacon..diced
6 cups of water
1 tablespoon of powdered chicken broth
Salt to taste if you need it.!…bacon and chicken broth is salty
1 ts garlic powder
1 ts of creole seasoning
2 tb of butter
Add all ingredients to a pot..cook on medium for one hour.
Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans’ fiber and protein, but this is far from all lima beans have to offer.
As lima beans are most often associated with succotash, a traditional Native American dish that combines this delicious bean with corn, many people think that they are native to the United States. Yet, one of lima beans’ proposed places of origin, the place where the early European explorers were thought to have first discovered them, is actually reflected in its name “Lima,” the capital of the South American country of Peru.
While there are many varieties of lima beans, the ones that are most popular in the U.S. are the Fordhook, commonly known as the butterbean, and the baby lima bean.
Simmer for 30 minutes. #cookingwithgrandma More #recipes on http://www.grandmaraisedinthesouth.com