Ingredients:
- 2 cups dried lima beans
- 8 cups cold water
- 1 cup chopped onion
- 1 carrot, peeled and sliced
- 2 cloves garlic, crushed
- 1 Knorr vegetable bouillon cube
- 2 tablespoons corn oil
- 1 medium onion, finely diced, about 1/2 cup
- 2 teaspoons kosher salt (optional)
- ground black pepper to taste
Preparation:
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place lima beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours, until beans are very tender. Remove from heat and let cool slightly.
In the meantime, heat the oil in a skillet and saute the finely diced
onion until it is very brown. Ladle a small amount of soup at a time into
blender or bowl of a food processor and puree until all soup is pureed.
Return to pot and stir in browned onions. Taste for seasoning and add salt
and pepper to taste.
Makes 8 to 10 servings. Freezes well.
Shared by TBATEMAN
More Lima Beans:
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Barbecued Lima Beans II
Pork Chop and Lima Beans Casserole
Succotash with Lima Beans
Succotash II
Lima Bean and Ground Beef Casserole
BBQ Lima Beans with Bacon
Slow Cooker Recipes | Casseroles | Main Recipe Index
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