Lima Bean Recipe

1 pounds dried lima or butter beans

1 medium onion, finely chopped

1-1/2 tablespoons light brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium ham hock, cooked (optional)

 

Sort beans on kitchen counter top or on a plate. While sorting discard beans that are damaged, rotten or discolored and remove any stones or debris. After sorting place beans in strainer, place under running cold water and rinse thoroughly.

Beans must be presoaked to shorten the cooking time and make the beans more digestible by helping to reduce the effects of gas. Place beans into a pot or bowl and cover with at least two inches of water. Soak overnight in the refrigerator for at least eight hours, changing the water two or three times before cooking.

Just before cooking drain the soaking water from the beans and rinse one final time with fresh cold water. Place rinsed beans into pot or saucepan with lid and add two to three cups of water for each cup of dried beans. In this case 1 pound of dried beans equals about two cups. So you would add 4-6 cups of water to the pot containing your lima beans.

Next add onions and brown sugar to pot and partially cover pot with lid. Bring water to a boil, reduce heat to a simmer and cook beans until tender. When beans become tender, add salt and pepper to beans and cook for an additionally 5 minutes. Beans are now ready to eat.