I know I have told you all before, but it bears repeating. I love beans. The one thing my hubby told me he hated was lima beans. I avoided them for years, then I finally told him, “you know what? You may hate limas, but you are going to LOVE my limas.”
And I was right. He ate them up on Friday. They were so satisfying, we are having them for dinner again tonight…by themselves. (Maybe with some fruit…but really, I just want limas!!) These lima beans are so simple to make, but they are absolutely creamy savory and delicious.
There are only five ingredients in this dish. Bacon, onion, limas, chicken broth, and Cajun Seasonings.
To start them off, saute chopped bacon until it starts to brown. Add in a chopped onion and saute until the onions are soft and translucent.
Put a pound of frozen lima beans in the pot. Add chicken broth to cover and season with Tony Chachere’s seasoning. This will simmer for 45 minutes, or until the chicken broth is absorbed and the beans are creamy.
If you, like my husband, claim to hate lima beans, you can use this recipe for any number of fleshy beans. My personal favorites are black-eyed peas, white beans, butter beans, or black beans.
Five Ingredient Cajun Lima Beans
3 slices bacon, cut into bite-sized pieces
1 small onion, chopped
1 pound frozen lima beans
1 1/2 to 2 cups chicken broth
2 teaspoons Tony Chachere’s seasonings, or your favorite Cajun seasoning
In a medium sauce pot, cook the bacon over medium high heat until it just starts browning. Add the onions to the bacon and cook until the onions are soft and translucent, about 10 minutes. Stir in the lima beans and allow to heat for 2 to 3 minutes, stirring often.
Pour in chicken broth until the beans are just covered. This will take 1 1/2 to 2 cups of broth. Stir in the Tony Chachere’s seasonings. Bring the cover the pot and bring to a simmer over medium heat, then adjust the heat as needed. Stir every 5 minutes to keep the beans from burning. Simmer until most of the broth is absorbed and the beans are creamy, about 45 minutes. If the liquid is not absorbed after 45 minutes, you can uncover the pot and continue to simmer until the beans are creamy.
Taste and adjust seasoning with Tony Chachere’s or salt and pepper.
I shared this with: