Baby Lima Beans and Sausage
"Okay, so, when my husband and I got married everyone thought it'd be hilarious to get us a pig (think Varsity Blues), only instead of getting us a cute little potbelly pig, these guys went out to the country and bought a butcherin' hog. First few months, this pig was soooooo cute, it ate out of my hand, played with the dogs, we even took it to the dog park a time or two. However, six months into it, the pig was still growing... and growing... and growing. Bacon (that's what we named her) finally started tearing up our backyard, destroyed our air conditioning unit trying to get to the roots under it, pushed the dogs around so they didn't get any food (these are Great Danes, big dogs, by the way), tipped over the water basin daily and generally outgrew her surroundings. One day, I get home and... well, long story short, my husband had made a trip to Marvin's Meats and brought home about 300 lbs. worth of pork and there was no piggie to be found in my backyard. I wouldn't touch that meat for six months until our freezer got so bare there wasn't anything but the piggie meat. So, I tried not to think of my little pickle-eater while I cooked up ribs (so good!), butt roast (the best I've ever had) and pork chops (Marvin cut 'em real thick). And this recipe is what came of the last of the sausage and some dried beans in the cabinet."
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Serves:
-
8-12
ingredients
- 2 lbs dry baby lima beans, washed
- 12 cups water
- 4 cups hot tap water
- 1 lb hot sausage
- 1 lb mild sausage
- 1 lb bacon, chopped
- 2 teaspoons ground sage
- 1 tablespoon Frank's red hot sauce
- 2 chicken bouillon cubes
directions
- Place 2 lbs. Lima's in 12 cups water. Bring to a soft boil and maintain for approximately 1 hour or until beans are mostly done but still a little crunchy. Throughout the cooking, add hot tap water to keep the beans covered and strain off any foam that appears.
- Fry bacon chunks until crispy and add bacon and grease to beans with boullion cubes.
- Cook beans the rest of the way.
- Cook sausage in a large skillet and add Frank's hot sauce and ground sage.
- Combine all ingredients and enjoy!
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RECIPE SUBMITTED BY
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Well, as my name suggests, I got one foot in the poor house and the other on a gold bar. Weird, huh? Well, my bills go up and down a lot, a lot of variation, but my income stays the same. So, my life is a steady game of keep-away and catch-up which plays out, unfortunately, many times in my pantry. When you got two dollars to your name until friday, the unused items from four planned dinners the nights before and some spices you get creative pretty quick. :D
I can't complain, though, it's been fun as hell. My recipes certainly aren't gourmet, but they're (mostly) healthy and they taste pretty darn good. I try to keep everything in one pot, a holdover from my Italian/Irish mother's cookin' (love you, ma!), but I do tend to use a little too much butter and grease (that's my southern stepmother's style, love ya!). And then, of course, the vaguely gourmet crap comes from Food Network, haha (omg, FN is a drug and I'm addicted, help!).
Synopsis - half-broke all the time; recipes made from random ingredients; southern Italian/Irish; lots of grease but in a healthy way. Enjoy!
