I have been devouring Chef Vivian Howard’s book, Deep Run Roots. Every recipe in the book sounds so great that I just cannot slow down. These slow-cooked Lima beans are an excellent example not only of the great flavors Chef Howard conjures, but also the simplicity of the recipes. Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day.
Depending on how you like your beans, you may want to cook your slow-cooked Lima beans a little longer or a little less. I like mine pretty tender, bordering falling apart. Some folk like a little more ‘bite’ to theirs so they don’t cook them quite as much. For extra smokiness (and a bit more seasoning meat) I used a smoked pork shank instead of the usual hock.
Oh, did I mention that these beans are perfect over a big piece of cornbread? Just like my creamy butter beans are.
Slow-Cooked Lima Beans
Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day.
Preheat oven to 300 F.
Place all ingredients into a large Dutch oven and bring to a simmer over medium heat.
Transfer to the oven and cook 2 1/2 – 3 hours or until the beans are tender. Check the water level every 30 minutes and add water if needed.
Calories: 288kcal | Carbohydrates: 37g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 79mg | Potassium: 1102mg | Fiber: 11g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg
Nutritional values are approximate.
Sometimes you just come across a recipe that really hits you as something you absolutely must make immediately. This spiralized Churchill Downs butterbean and radish salad was just that for me. I had to make it immediately. But I had to change it up a bit and spiralize the radishes because, well, I love spiral radishes. A little crunch and a hint of citrus and you have a great tasty salad.
This spiralized Churchill Downs butterbean (er, lima bean) and radish salad also travels really well. It’s the perfect salad for a pitch-in, and it’s something different. I bet you haven’t seen too many butterbean salads. I haven’t seen any that’s for sure. Maybe it’s the pitch-ins I go to…. People will definitely perk up when they see a big ole bowl of this salad, that’s for sure.
I used to live in Lima, Peru. Which isn’t how we pronounce lima beans. I’ve always found that to be sooooo confusing. I mean, there’s Lima, Ohio, right? Why isn’t it pronounced like Lima, Peru? Lima beans came from Peru. Who’s in charge of fixing this?
Try my spiralized potato salad with green goddess dressing and my easy spiral zucchini salad too!
Spiralized Churchill Downs Butterbean and Radish Salad
Sometimes you just come across a recipe that really hits you as something you absolutely must make immediately. This Churchill Downs butterbean and radish salad was just that for me. I had to make it immediately. But I had to change it up a bit and spiralize the radishes because, well, I love spiral radishes. A little crunch and a hint of citrus and you have a great tasty salad.
- 1 pound lima beans frozen, not fresh or canned
- ½ pound radish sliced thin
- 3 tablespoons olive oil
- ¼ – 2 teaspoons cumin I used a 1/4 teaspoon
- 1 tablespoon lemon juice
- 3 tablespoons cilantro chopped
- 2 tablespoons parsley chopped
Bring a pot of water to a boil.
Add the beans and blanch for 3 minutes.
Transfer beans to an ice bath and let cool for 5 minutes. Drain well.
In a large mixing bowl mix the beans and radishes.
Add oil, lemon juice and cumin.
Combine until well mixed.
Add parsley and cilantro.
Season with salt and pepper.
Calories: 62kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 299mg | Fiber: 4g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg
Nutritional values are approximate.