Baby Lima Beans
We call these butterbeans in Georgia. I serve them with Baked Ham with Brown Sugar Honey Glaze (page 88) and Potato Salad (page 53). In college I had a friend named Tina, who is from Mississippi. When I would go home with her for the weekend, she would put mayonnaise in her butterbeans. Don’t try this at home, because you will love it and it’s more added fat that none of us need! (Okay, try it once!)
Recipe information
Yield
serves 4
Ingredients
2 pounds baby lima beans, fresh in the shell, or 1 10-ounce package, frozen
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Preparation
Step 1
Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans for 30 minutes, or until tender. Drain the liquid and add the butter. Sprinkle lightly with black pepper before serving.
From Gwen
Step 2
Trisha loves these beans!
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
