![]() ![]() And they’ll be a side to slow cooker tacos tomorrow! Mothership recipe, indeed.ġ) Put beans in a large pot and cover with hot water. We had them as a dinner side to green chile chicken and cilantro lime rice. Brilliant! Maybe it was the fact that I hadn’t had breakfast yet, or because it looked so damn tasty, but I decided I had to make these beans. She was cooking up a big batch of black bean soup as a “mothership” recipe, to use for several different meals. It’s a favorite of ours and will most likely become a favorite in your household too.As I dragged myself out of bed for a lazy Saturday, I turned on the Food Network channel just in time for a new Pioneer Woman episode. We hope this Lima Bean Soup is a recipe that your family can enjoy for many years to come. Add more broth later for thinning out the soup, if needed. If you wish to use this option, add only 6 cups of broth at first. You can add less of the broth to ensure that your soup is thicker.You can also blend up some of the beans with an immersion blender. When I make this Lima Bean Soup recipe, I smash some of the beans with my spoon or a potato masher at the end of the cooking process.If you like a thicker soup, you have a couple of options: From here, you can add the sauteed vegetables, the broth, and make the soup according to the instructions. When you’re ready to make your soup, drain the water from the beans and rinse them. Cover up the container and put it in the fridge overnight. Then, cover the beans with 10 cups of cold water. To use this method, you’ll put the lima beans in a large bowl or pot that will allow enough room for the beans to double in size. Drain and rinse beans and return to the pot. Let the lima beans soak for 2 – 2 1/2 hours. Bring the water to a boil and boil the lima beans for 5-10 minutes. To use the quick soaking method, place your 1 pound of lima beans in a large pot with 10 cups of water. And, this method is perfect for people like me who didn’t plan ahead for soaking overnight! LOL It’s a great method if you don’t have time to soak overnight. This method involves heating up the beans and then letting them soak in the hot water. Option #1: Quick Soaking Lima Beansįor this Lima Bean Soup recipe, we recommend the quick soaking method. However, while these processes are simple, there are a few different ways you can go about doing each of them. The first one is soaking your limas in water and the second is the actual cooking process. When it comes to cooking your lima beans, there are two important processes. The next step is to decide how you will take your beans from hard and dry to tender and delicious! Then take the beans and rinse them very well. If you are about to cook this fresh Lima Bean Soup, you may be wondering how you cook those dry beans!įirst, go through the beans and remove any that are discolored or look a little funky. This recipe also uses dry lima beans, which helps to keep this recipe inexpensive. They are more mellow than onions and add an excellent flavor to the soup. This soup is made with the common ingredients of many soups - such as carrots and celery - but rather than onions, this recipe uses leeks. A bowl of this soup and some cornbread or a slice of crusty bread and your meal is complete! One of the things I love about having soup for dinner is that it’s a one-pot meal. Not only is it delicious, but it’s also comforting and frugal. Our family has been making and enjoying this soup for many years now. Lima Bean Soup is an excellent way to feed the family. This Lima Bean Soup recipe is warm and comforting when it’s cold outside! Made with dry lima beans, but you can use canned if you prefer, plus vegetables such as carrots, celery, and leeks.
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