I have an extreme love for lima beans. I love the texture, I love their taste. I love how big and gorgeous they are!
Thankfully, David tolerates them. So I decided to make a sort of succotash for dinner.
Basically known to people as an alliterative, albeit lispy, exclamation, succotash is (in its simplest form) just lima beans and corn. But you can add whatever you want with it to jazz it up.
- 1 lb dried lima beans
- 7 cups water
- 1 cube vegetarian vegetable bouillon
- 2 tbsp olive or grapeseed oil
- 5 cloves garlic, crushed
- 2 cups corn
- veggies to taste
- Early in the day, start your dried beans. Rinse the beans and then put them in your slow cooker. Add seven cups of water, the bouillon, and simmer until soft.
- Once your beans are cooked, add your oil to a sautee pan. Add your garlic to the oil. Once the flavor is infused, add your corn and assorted veggies. We used frozen broccoli, and a frozen melange of peppers and onions.
- Once your veggies are nice and soft, add your lima beans. They should be really mooshy, so be careful not to break them when you add them to the pan.
- Let the flavors meld and once everything is sufficiently warm, scoop and serve.