Lima Bean Stew Recipe
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Ingredients: |
Ingredients: 2-3 cups of dried, large Lima Beans (uncooked lima beans are poisonous)
put into a dutch oven with a pinch of salt and soaked in water, overnight.
1 tsp sea salt
1/2 tsp ground pepper
1 tsp minced garlic (fresh is best but whatever you have)
1-2 cooking onions, chopped into medium sized pieces
3-4 Tbsp Worcestershire Sauce
2-3 beef (organic is best) bouillon cubes
~3 pounds of pork sausage
~2-3 pounds of stewing beef, cubed into bite-size pieces
Water
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Directions: |
Directions:Step 1: 2-3 cups of dried large Lima Beans
put into a dutch oven with a pinch of salt and soaked in water, overnight.
Step 2: Rinse the swollen lima beans by dumping them into a strainer and rinsing with running cold water.
Rinse out dutch oven
Return lima beans into the dutch oven, again cover with fresh water.
Add to the water & lima beans the following ingredients:
1 tsp sea salt
1/2 tsp ground pepper
1 tsp minced garlic (fresh is best but whatever you have)
1-2 cooking onions, chopped into medium sized pieces
3-4 Tbsp Worcestershire Sauce
2-3 beef (organic is best) bouillon cubes
~3 pounds of pork sausage
~2-3 pounds of stewing beef, cubed into bite-size pieces
Step 3:
Stir regularly
Bring all the ingredients to a boil, then reduce to simmer
Simmer for a few hours, to reduce the lima beans. They will cook and break up making a thick, maple brown coloured broth.
If the broth thickens too much, then add water.
Step 4:
Taste to ensure that you've got sufficient salt. Add salt if necessary
The sausage will have broken in pieces & will be cooked throughly
The beef will have tenderized and be in small pieces as well.
Step 5:
Serve piping hot with freshly made buns or bread and butter.
This will fill even the heartiest of appetites but the taste will keep everyone coming back for more!
Storage: Store in air tight containers. I like to store in mason jars. If freezing in the jars, then leave 1/4 of the jar at the top empty for expansion. Thaw in a air temperature bath of water, put in sauce pan bringing to a boil and then simmer for a few minutes prior to serving.
Optional cooking methods:
1. Crock pot. I've used the crock pot and it works well if you've got someone around the house who will stir it. It will simmer away on low and cook nicely.
2. Microwave: For re-heating, this can be used. Have it in a covered, microwave safe container that has a lid. Re-heat slowly and stir often.
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Number Of
Servings: |
Number Of
Servings:8-10 people |
Preparation
Time: |
Preparation
Time:varied, 1- 1.5 hours |
Personal
Notes: |
Personal
Notes: Lima Bean Stew is something I learned to cook from watching it being made as I grew up. My Mom, Patricia Hoadley (nee: Smith) learned from her mother (Annie Smith; nee: Taylor) and I presume, at one point in Scotland, it was a common stew.
Filled with nutrition and not many ingredients, it's a hearty, thick, "stick to the ribs" type of stew.
This recipe is not exact, as it's based on what you have at the time. Also, some beans cook differently than others. I like to use what I call large Limas but small will do the trick in a pinch. I consider it a heritage stew and when I eat it, I think of my own ancestors and marvel at what they survived and that I am here because of them!
`Julie Wilkie (nee: Reid), Beach Point, Prince Edward Island, Canada (born to Patricia Norine Blevings & Cecil James Reid, Guelph, Ontario 1963)
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