Southern-Style Lima Beans

The beans keep refrigerated for 4 days Beverly Mills and Alicia Ross W-S Journal

Yield: 12 servings ( Serving Size: servings )
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  • 1/2 tablespoon(s) butter
  • 1 cube(s) chicken bouilllon
  • 1 pound(s) frozen baby lima beans
  • 1/4 teaspoon(s) ground black pepper
  • 2 cup(s) water


  1. 1. Place the water, bouillon cube, and butter in 2-quart pot with a lid. Cover, place over high heat, and bring the liquid to a boil. Remove the lid, and add the frozen lima beans. Recover and bring back to a boil, about 5 minutes.
  2. 2. Uncover the pot, reduce the heat to medium-high, and maintain a moderate boil for 20 minutes, until the beans are tender and most of the liquid has evaporated. Stir frequently. If the liquid evaporates too quickly, add additional water, 1/2 cup at a time, until the full 20 minutes has elapsed. Do not let the water cook out, or the beans will burn. Maintain a level just below the surface of the beans. Season with the black pepper, and serve.
April 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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