Monday, February 10, 2020

Instant Pot Large Lima Beans

Inexpensive, filling and belly warmin', large lima beans have always been a favorite bean in the south, and now, they are made easy with the Instant Pot!
Inexpensive, filling and belly warmin', large lima beans have always been a favorite bean in the south, and now, they are made easy with the Instant Pot!

Instant Pot Large Lima Beans

Beans are a popular meal down here, and we eat them year round in the south. Heck, red beans and rice dinners are practically a religion down here along the Gulf Coast, and a diner staple every single Monday of the year, all year long.

Even with slow stewing on the stovetop, these beans don't require a lot of tending to, but factor in the Instant Pot, or whatever electronic or stovetop pressure cooker you favor, and they are done with little prep and in no time. I don't even saute the veggies - though you certainly can.

As far as the argument about butter beans, I'll just let those folks who like to argue, knock it out with each other as to whether or not a lima bean is a butter bean, or a butter bean is a lima bean, because I just much more prefer to eat them than to upset myself with arguing. When it comes to dried butter beans, and really dried beans in general, I highly recommend Camellia brand {affil link} dried beans.

Camellia Brand Large Lima Beans {affil link} - my favorite butter bean! See? It's right there on the package y'all - Large Butter Beans.

Serve these beans as a main dish, or as a side dish, but generally speaking, always with a side of cast iron skillet cornbread!

As always, the full recipe text with measurements and instructions are a little further down the page, just past the step by step pictures. Here's how to make them. 

Rinse and sort beans, place into pot. Add the onion, celery, carrots and garlic, thyme, basil and pepper and stir; add the water, chicken base, ham (and ham bone, ham hocks or smoked turkey wings, if using), butter or bacon fat and bay leaves. Yes, you can certainly use chicken stock or broth, or a mixture of stock and water instead of the water and base. Seal and set for high 25 minutes. Let pressure release naturally for 10 minutes, then carefully release any remaining pressure. Open, add parsley, taste, adding salt and/or Cajun seasoning or cayenne, as needed, to taste. Thicken, if desired as noted below.

Although initially, these beans don't pick up the ultra creaminess like their stovetop counterpart, leftovers do set up nicely if you want to make them ahead. To thicken further without waiting, remove about 1/2 cup of beans including liquid and mash, returning to pot. Switch to sauté and continue cooking beans to desired consistency. You may also make a slurry at this point made with 1 tablespoon cornstarch mixed with enough cool water to blend, stirring into boiling beans.

Dig in!

For more of my favorite bean recipes, pop by my Pinterest page!

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Posted by on February 9, 2020

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