Prep 5 mins
Cook 1 hr
A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!
- 2 cups frozen baby lima beans
- 1 (10 ounce) can corn kernels, drained
- 2 tablespoons bacon drippings
- 5 cups water
- 1⁄2 teaspoon salt
- black pepper
- In a medium size saucepan bring water to a boil.
- Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
- Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
- Serve and enjoy!
My husband is a vegetarian, so I substituted olive oil and smoked paprika for the bacon drippings. Still wonderful and has that smoky, rich flavor.
I asked my mama if she thought I was too big for my britches and she didn't readily answer. I'm back on the diet wagon. Made for Alphabet Soup Tag.
Oh, my. This is a very creamy, flavorful veggie stew. The lima beans became very soft and sweet. I used frozen corn. This is a delightful recipe to serve with a pot roast or other long-cooking meat dish. Made for Aus/NZ Swap.