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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maryland Lima Beans and Corn Recipe

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This recipe for Maryland Lima Beans and Corn is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried lima beans
1 medium yellow onion, finely chopped
1-1/2 tbsp. light brown sugar
2 cups sweet corn
1/2 tsp. salt
1/4 tsp. pepper

(requires no gluten free ingredients)
Directions:
Directions:
Pick though beans, discarding any that are damaged, rotten or discolored. Remove any foreign material. Put beans in strainer and place under running cold water. Rinse thoroughly.

Place beans into a pot or bowl and cover with at least two inches of water. Soak overnight in the refrigerator for at least eight hours, Be sure to change the water at least twice (recommend is four times) before cooking.

Prior to cooking, drain water and rinse beans with fresh cold water.

In a pot with lid, add beans and 5 cups of water. Add onions corn and brown sugar to pot and partially cover pot with lid. Bring water to a boil.
As soon as the water boils, reduce heat to a simmer and cook beans until tender. When beans become tender, add salt and pepper to beans and cook for an additionally 5 minutes.

 

 

 

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