Prep 12 mins
Cook 0 mins
When my DH and I got married he requested Creamed Lima Beans. I had heard of Creamed Corn before but never limas. I soon found out it was a dish his great aunt prepared for him regularly so I dutifully learned to fix it too. She also used this sauce for creamed peas or carrots.
- 1 (10 ounce) package frozen lima beans, cooked
- water, for cooking lima beans
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2-2 cups milk
- 1 teaspoon sugar
- salt and pepper
- Cook lima beans according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Total amount of milk depends on how thick you prefer the sauce to be.
- Stir in sugar, salt and pepper.
- Add cooked, drained lima beans.
This is EXACTLY how my Grammy Sibyl would make them. She called it "thickening" and used it on limas, corn, peas, and shelly beans. Thank you so much for bringing this recipe back! DELICIOUS!
Wow, is this delicious! Never thought I would love lima beams. I made this recipe using evaporated milk and then made a roux out of butter and flour and folded it into the beans. Leave a little of the bean water and pour in evaporated milk. Add the roux and blend. Add milk to desired consistency after roux and bean mixture thickens. The creaminess of the evaporated milk really gives a velvety taste. Add chives, or your favorite seasoning. Voila!<br/>Yum.
Almost like my grandmothers. The only thing I changed is I used Half and Half instead of milk. That's how she did it. I couldn't find a recipe any where for it. Thanks so much!