My former neighbor and informally adopted sister had purchased some dried baby Lima beans the other day and charged me with the task of cooking them.
I made a pot earlier this week and I made another pot yesterday.
I think yesterday’s pot was the better one.
Therefore, this piece will be the recipe required to make that pot of Lima beans.
Without further ado, here we go:
1 Pound of dried Baby Lima Beans (I strongly suggest the Camellia brand.)
Four Slices of Bacon.
Sea Salt and Black Pepper (to taste.)
Cajun Seasoning (also to taste [I strongly suggest the Camp Dog brand.])
White Onions, Red and Green Bell Pepper, Celery (this is known as The Cajun Trinity.)
*Sometimes comes blended with the Cajun Trinity.
Cut the four slices of bacon into neat little half-inch squares, then set aside.
Rinse the dried lima beans thoroughly in a colander under your kitchen tap.
Then place the beans in a decent-sized pot and add enough water to submerge the beans about three inches under.
Place pot on high heat and bring to a rolling boil.
Boil for twenty-five minutes (you may have to add additional water.)
When the twenty-five minutes are up, drain the beans into a colander and set aside.
Take the pot and line the bottom with cooking oil about one-eighth to a one-quarter inch deep.
Add the cut bacon, Cajun Trinity, Black Pepper, Sea Salt, and Cajun seasoning. Also, add the garlic and parsley at this time if not already included in the Cajun Trinity.
Fry contents on medium-high heat, stirring frequently until onions have dissolved and contents are lightly browned.
Add the beans followed immediately afterward by a liberal amount of water.
There should be enough water in the pot there to be at least two to three inches of it on top of the entire mixture.
As beans begin to get soft, mash them against the side of the pot with a wooden spoon and then shove the mashed beans into the mixture.
Adjust Sea Salt and Black Pepper to taste.
Keep the pot on medium-high heat until everything begins to thicken.
At this time, prepare a pot of rice.
Reduce heat to simmer until the liquid in the pot attains a consistency of gravy. Stir occasionally.
Turn the heat off and serve over a liberal amount of rice and enjoy.
Spring and eventually Summer are coming and I’ve been told all my life to pair this dish with some Fried Chicken and Tomato Sandwiches for a wonderful summertime dinner (or supper as the country people refer to it.)
Yes, God gave me the ability to cook food quite well. Therefore I give him the glory for it!