Lime and mint give creamy butter beans or baby lima beans a refreshing tang in this wholesome side dish. Instructions: In a medium saucepan, bring 6 cups of water and 1 tablespoon salt to a boil over ...

1. In a soup pot, combine the beans with enough water to cover the beans (do not use the measured 6 cups from the ingredient list). Bring the water to a boil over high heat. Boil for 2 minutes. Cover ...

When the weather turns chilly, a pot of slow-simmered butter beans is the kind of dinner that warms you from the inside out. This old-fashioned Southern butter beans recipe turns dried lima beans into ...

Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason for ...

Unlike the greens of summer -- crisp and sudden and cool to the touch -- the greens that accompany a Thanksgiving dinner are about duration. These are of a darker spectrum, the bitter greens and ...

Instructions: Heat a large cast iron skillet over medium-high heat. Add the corn and cook, stirring frequently until golden brown, about 6 minutes. Stir in the lima beans, chives, tarragon, butter, ...

It’s technically cozy weather season, even though it doesn’t feel like it yet in south Louisiana. Honestly, I haven’t whined this much about the heat and humidity since that summer the air ...

Note: From Betty Hallock. You may substitute 2 1/2 cups frozen limas for the fresh ones. For frozen beans, allow 1 to 2 minutes additional simmering time. Make a bouquet garni by tying together 1 bay ...