dry lima beans

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans. Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

California Farm Fresh Corn and Lima Beans Succotash Dinner

Ears fresh corn, makes 3 cups kernels

water

vegetable broth

Tsp sea salt

Tsp baking soda

olive oil

Tsp hot smoked paprika

red onion

Cloves elephant garlic, minced

cherry tomatoes, halved

green bell pepper, diced to lima bean size

poblano pepper, diced to lima bean size

Tbs apple cider vinegar

Cover cup of dry lima beans with 1 cup of broth, 2 cups of water, Tsp of sea salt, 1/2 Tsp baking soda, bring to hard boil, lid on, five minutes, turn off, rest till all liquids have been absorbed, about an hour. Taste lima bean, should be tender but al dente.

Soak corn in their husks in water. When lima beans are soft and cooked, microwave the ears of corn in their husks, 3 minutes. Cool and peel, save husks to dry to make tamales in winter. Slice cooked corn kernels off the cob, set aside. Cobs go to garden fermenter.

Dice onion, mince garlic cloves, sautee in olive oil with hot smoked paprika, thyme, and black pepper in deep cast iron skillet till glazed, 5 minutes, add diced green peppers, halved cherry tomatoes, sautee five minutes, add cooked corn, soft lima beans, fry till fragrant, another five minutes.

Taste, add apple cider vinegar, stir, taste again, serve. Enjoy warm or cold.

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Top 1 dry lima beans recipes from across the web

The most viewed dry lima beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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California Farm Fresh Corn and Lima...

The most viewed dry lima beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine