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Learn how to make this simple and delicious recipe: the Lima Beans.
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Dave Killer: Once again, how you doing? I’m world’s greatest Chef. I’m Dave. It says I am the World’s Greatest Chef right here on my apron. So, it must be true. Anyways, today, we are cooking pork roast, and along with pork roast we are going to have some lima beans, so today we are also cooking some baby lima beans.
I like baby lima beans, they are good, and they are good for you. But as always, put a little olive oil in the bottom of the pan. Alright, like always, we are going to add some onions and garlic to our olive oil. And you don’t have to use Olive oil, you can use whatever oil you’d like to use should you like to bake it and sometimes I use backing grease, and put some bacon in it. Add a little pepper to it, like always.
Ooh! In my eyes badly, it is burning me up. I am going to put a little garlic in it, about such things little bit of garlic, about a tablespoon full of garlic. Just put our baby lima beans, you want to get that all split in there nice and good, it will get a little hot. You know I have soaked some baby lima beans, just have some dry beans and I soaked them in water, you can soak them overnight, soak them all day, it probably takes about six to eight hours to get them soaked up like you want and then drain them off, put some more water in there and then I just put them right in to my pot. My mom used garlic, salt, and pepper.
Put all the beans in there, then boil, it says right there on there. It is chicken based, so I am going to use some chicken broth, only it is not chicken broth, it’s chicken based and that’s just real chicken based.
It’s expensive, about $4.79 for this little jar, but you get about 38 servings, it says right there 38 servings on the jar, it looks pretty good. We’ll put a little bit of that right in to our beans that’s going to give us a nice flavor, a little season for our beans, we are going to enjoy that thoroughly, and then heat the beans, put them on medium. We’ll bring it to a boil and then we’ll reduce the heat we just simmer them for about an hour-and-a-half, two hours and put it on simmer and then the beans will be done. And that will be wonderful, chicken base, put garlics on it.
Update on the lima beans. The Lima beans are cooking nice thing, we have just been simmering them slowly. Now for about I guess about an hour-and-a-half, the cooking is about done. You can see, they’re starting to turn a little color not so white, not so pale anymore, they turn a little beige. And when they turn to beige color then we know hey they are they are about done, they are about ready, and look good.
They are looking like they are ready for me to taste them and see if they are ready. I’m probably going to give them just a little bit longer, just simmering slowly, and cooking them. If you want to eat them at any level you probably -- guys don’t like any crunching beans on them, all of them are nice and soft and so I keep cooking them until they are nice and soft and there’ll be no more crunch.
Alright, here are our beans. I believe our beans are done, they are juicy, they are soft, they taste like onions, and garlic, a little bit of chicken based. I’m going to put this on some brown rice and serve it with collard greens and with the pork roast and with some cornbread, and call it Sunday dinner.
Here are our lima beans and rice. You put the lima beans and rice together with the barbecue, the collard greens, and cornbread, and we will eat it off and it will be juicy and wonderful together. The lima beans are great with rice. There is our finished product. Lima beans and rice, cornbread, collard greens, and barbecue pork.
This has been Cooking with Dave, we cooked lima beans and barbecue today. I am the world’s greatest chef, I must be, because it says so over here, right here on the apron.