Lima Beans 

Succotash 

1 16 oz pkg frozen lima beans1 16 oz. can whole cornel corn 

2 pats butterSalt & pepper to taste 

Cook lima beans according to package directions.  Drain the corn and add the corn to the lima beans in the saucepan.  Cook for an additional 10 minutes.  Reduce heat, cover pot and simmer until beans are tender.  Drain water from succotash, season with salt & pepper and add the butter to the hot vegetables and stir. 

Lima Beans and Cheese 

1 9 oz package frozen lima beans¼ cup shredded Cheddar cheese 

1 Tbsp. butter or margarine1/3 cup milk 

Salt & pepper to taste 

 

Cook lima beans according to package directions.  Drain the water from the lima beans. Reduce heat and add cheese, milk and butter or margarine.  Mix lightly with fork.  Cover saucepan and simmer for a few minutes, stirring occasionally, until cheese is melted.  Season with salt and pepper.  

Lima Beans and Pasta 

8 oz penne pasta¼ cup olive oil 

1 15 oz can lima beans, rinsed and drained1 teas oregano 

2 cloves garlic, minced½ cup grated Parmesan cheese 

Salt & pepper to taste 

Cook pasta to al dente stage according to package directions.  Drain pasta.  Set aside and keep warm.  Heat the olive oil in a skillet over medium-high heat.  Add the lima beans to the skillet and season with the oregano, garlic, salt and pepper.  Cook until the lima beans are thoroughly hot, stirring frequently.  Toss the penne pasta and the lima bean mixture together.  Sprinkle the grated Parmesan cheese over the top. 

Lima Beans with Bacon 

1 16 oz pkg frozen lima beans6 slices bacon 

1/3 cup onion, dicedsalt & pepper to taste 

1/3 cup grated Parmesan cheese, optional 

Cook lima beans according to package directions.  While lima beans are cooking fry the bacon in a skillet over medium heat until bacon is crisp.  Drain bacon on paper towels.  Break bacon into pieces and set aside.  Add the onion to the skillet in which the bacon was fried.  Cook onion for a few minutes until tender.  Return bacon to pan and add the cooked lima beans. Add salt and pepper, stir and cook the lima beans and bacon for just a minute or two.  If desired, sprinkle Parmesan cheese over the top. 

Lima Bean and Corn Pudding 

1 10 oz. pkg frozen lima beans1 10 oz pkg frozen corn 

1 Tbsp sugar3 Tbsp flour 

3 eggs, lightly beaten1 medium onion, diced 

1 green pepper, diced1 can 12 oz. evaporated milk 

¼ teas ground nutmegSalt & pepper to taste 

¼ cup butter 

Thaw and drain both the lima beans and the corn.  Preheat oven to 325 degrees F.  Spray 1 1/2 or 2-quart casserole dish with cooking spray.  In a small bowl combine the flour, sugar, nutmeg and salt and pepper.  In another larger bowl combine the lima beans, corn and lightly beaten eggs.  In a large skillet over medium heat melt the butter.  Add the onion and green pepper to the melted butter.  Stir the onion and pepper occasionally until they are soft.  Add the flour mixture and mix well.  Slowly stir in the evaporated milk.  Cook and stir this mixture until it comes just to a boil and thickens slightly.  (Constantly stir this mixture while it is cooking.)  Remove from the heat and stir in the egg mixture with the lima beans and corn.  Pour these ingredients into the prepared casserole dish.  Place casserole dish in a larger pan and fill the larger pan with warm water to about a 1-inch depth.  Bake casserole in preheated oven for about 50 to 55 minutes until a knife inserted in center of pudding comes out clean.  Remove casserole from water.  Let pudding stand and cool for about 15 minutes before serving.