Candied Lima Beans
A homestyle restaraunt called The Ingelnuk served these. They would come out with a big bowl of them and pile them on your plate. They sound odd, but are actually my favorite way to eat Lima Beans!
- Ready In:
- Cover beans with cold water.
- Soak for 4 hours, Drain.
- Place beans in a 3/4 quart saucepan.
- Cover with cold water.
- Add salt.
- Cook over medium heat for 1-1/4 hours, or until tender.
- Remove from heat and drain.
- Place drained beans in a mixing bowl.
- Add brown sugar and butter stiring until well blended.
- Put beans in a 9x13 pan.
- Bake at 325 for 1 hour.
MY PRIVATE NOTES
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The flavor is really good. Reading Tara's review below, I agree about too much sugar. I cut it in half and it was still too much. I cut the recipe and only made 1 serving to test it, so I cooked them on a silpat lined baking sheet and only cooked them for 10-12 minutes and they were already drying out. Since the flavor is good, I will adjust a few things and try again. Definitely salt these on your plate!Reply
I am not rating this because I took some considerable liberties. I did enjoy it a lot and wanted to let others know. I cut the amount of sugar in half because I was almost certain the full amount would have been too sweet for me. I used a pound of limas, soaked them over night (a four hour soak might not be enough) and then I cooked them in the crockpot all day. I did put them in a 13X9 and bake for an hour, but I wish I had put them in a smaller baking dish and baked for a little less time because they dried out too much and lost their creaminess. Even with that being said, this was really good and I will certainly try again.Reply