Ingredients9 h 20 m servings 425 cals
- Cover lima beans with water in a large pot and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water.
- Heat a large skillet over medium-high heat; cook and stir bacon until crisp, about 5 minutes. Reserve about 2 teaspoons bacon drippings and drain bacon on paper towels.
- Bring lima beans, bacon, and reserved bacon drippings to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.
Per Serving: 425 calories; 25.3 g fat; 36.4 g carbohydrates; 14.9 g protein; 78 mg cholesterol; 236 mg sodium. Full nutrition
ReviewsRead all reviews 4
I did not use the cream to reduce calories. I cooked the beans in chicken broth for 50 minues then added the sliced, sauted bacon with, 1/2 chopped red onion sauted in bacon grease, 6-8 chopped ...
I found this recipe, tried it, and it is a love-match for life. This is my go-to comfort food. Pure taste bud bliss.
My daughter is a very picky eater. I made this dish with a side of cornbread and cut up some smoked ham and put into the pot. When we were finishing up eating I noticed that she was using her ...