This lima bean recipe is the creation of Mable Clarke, a South Carolina cook and activist. This side dish is on the menu for Clarke's monthly fish fry that she started to save the Soapstone Baptist Church. No need for ham hocks with this recipe--her onion-rich roast turkey stock gives these humble beans a rich, savory flavor, but store-bought will also do the trick. A long, slow simmer coaxes the creaminess out of the limas.

Stewed Lima Beans

lima

onion,

chicken broth

garlic, crushed

salt

½ teaspoon ground pepper

cumin

red pepper

Drain and rinse beans. Transfer to a large pot and add onion, broth, garlic, salt, pepper, cumin and crushed red pepper. Bring to a boil.


Reduce heat to maintain a simmer. Cover and cook until the beans are tender, 1 1/2 to 2 hours. Serve the beans with the broth.


stewed lima beans

Total: 1 hours, 45 minutes

Author : Mable Owens Clarke

Ingredients

Instructions

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