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Set aside. In a large Dutch oven, heat olive oil over medium-high heat. Add onion and celery; cook, stirring frequently, until soft, about 5-8 minutes. Add garlic and cook for 1 more minute, stirring constantly. Add the rinsed beans, ham hock, bay leaf, water, salt and pepper.

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Canning dried beans is a cost-effective way to have that convenience on the shelf. Especially when compared to purchasing pre-canned beans at the store. Quantity. For a full canner load of 7 quarts, you'll need about 5 pounds of dried lima beans. For a full canner load with 9 pints, you'll need about 3.25 pounds of lima beans.

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Combine lima beans, chicken broth (or water), garlic, salt, and pepper in a large saucepan or small Dutch oven. Stack the bacon and slice into 1/4-inch wide pieces. Add about one-third of the pieces to the lima bean mixture. Cover; bring up to a boil.

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Return cooked lima beans to warm pan and add butter, allowing the butter to melt. Once melted, add salt, dry mustard, molasses, brown sugar and sour cream and stir until combined. Pour into a greased 13 x 9 inch baking dish. Bake in a preheated 350 degree F oven for 35 to 40 minutes.

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Instructions: 1. Pour the canned lima beans into a pot. 2. Add the olive oil, garlic, salt, and pepper. 3. Cook over medium heat for about 10 minutes, or until the beans are heated. 4. Serve as a side dish or add to a salad or main course.

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Cook for 20-30 seconds, or until fragrant. Add the lima beans and potatoes, and stir to combine all the ingredients. Add the broth and bring to a simmer. Cover almost completely with a lid and let the soup simmer until you can easily pierce the potatoes with a fork. About 15 minutes.

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In the Microwave. Pour the beans into a microwave-safe container and cover them with a microwave-safe lid or paper towel. Microwave at the standard setting for 1 minute, then stir. If the beans are not warm enough, return them to the microwave in 30-second intervals until warm.

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Step 3: Cooking the Lima Beans. In a separate pot, bring water or vegetable broth to a boil. The exact amount of liquid will depend on your desired consistency. As a general rule, start with 1 cup of liquid for every 2 cups of lima beans. Once the liquid is boiling, add the drained lima beans to the pot. If you sautéed onions and garlic, now.

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Lima beans are also available canned, but they are often packaged in saltwater, adding upwards of 300mg sodium per 1/2 cup serving. You can even grow your own. Lima beans are a great starter crop. They should be grown in full sun. They require about 60 to 90 warm, frost-free days to reach harvest.

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Pack of 4 Canned Lima Beans, 15 oz. $2988 ($9.96/lb) Save 10% on 2 select item (s) FREE delivery Sep 19 - 21. Only 12 left in stock - order soon.

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Keep in mind that canned lima beans tend to have a lot more sodium than fresh, dried, or frozen lima beans. Eating too many high-sodium foods can increase your risk of heart disease . A 1-cup.

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Preheat the oven to 375 degrees Fahrenheit. 2. Drain the Lima beans and rinse them under cold water. 3. In a small bowl, mix together the olive oil, salt, black pepper, and garlic powder. 4. Spread the Lima beans in a single layer on a baking sheet. 5.

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Lima beans are available canned or dried and can be added to many different recipes. The bottom line. Lima beans are a type of legume with a mild, creamy flavor that works well in a variety of dishes.

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LOL. To use the quick soaking method, place your 1 pound of lima beans in a large pot with 10 cups of water. Bring the water to a boil and boil the lima beans for 5-10 minutes. Turn off the heat and cover the pot. Let the lima beans soak for 2 - 2 1/2 hours. Drain and rinse beans and return to the pot.

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Step 2: Prepare and Cook. Now, it's time to get cooking! Heat the olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sauté until they become fragrant and translucent. Next, drain and rinse the canned lima beans. Add them to the skillet and stir well with the onions and garlic.

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Soak the beans in advance. Place a large soup pot on medium-high heat and add the olive oil. Add the onions and garlic. Saute. Add in chicken broth, lima beans, smoked turkey, Creole seasoning, and bay leaf. Stir. Place the lid on the pot and lower the heat to medium-low. Cook until tender.