Lima Beans are a common side dish in our household, but there's just one small catch. You see, my husband was raised in the Deep South and well... Let me just say this, lima beans (and any other pea/bean, for that matter) do NOT come from a can! EVER. That's just the way it is. Hey, we all have our preferences. Right? So what's a girl to do? A man wants what he wants, so I had to learn. Luckily, his mother was a wonderful cook, and before she passed, she taught me a thing or two about country cooking, and how to properly cook peas and beans, from scratch. Straight out of the field tastes the best, but frozen works too. Yes, they do take longer than they would if I just opened up a can, and heated them up - But, they really are worth the extra effort, and taste SO much better this way!
- 2 lbs Lima Beans (fresh or frozen)
- 3 - 4 pieces of Bacon, chopped
- 1 small or 1/2 large Yellow Onion, diced
- 2 Chicken Bouillon Cubes
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Tony's (see picture)
In a large pot over medium heat, brown the bacon pieces first. When they're almost crisp, add in the diced onion, and continue to cook until it starts to carmalize. (Do not drain the bacon drippings. That is where a lot of the yumminess [Yes, that's a word.] comes from.)
Add in the lima beans, and cover them with water. Season with the chicken bouillon cubes, salt, pepper, and Tony's. Turn the heat up, and bring it to a rapid boil. Reduce the heat, but keep it boiling (adding water as necessary) until the lima beans are tender, usually about an hour. (Be sure to stir it every now and then, so nothing sticks to the bottom of the pot.)
Taste them, and add additional seasoning as necessary.
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