Danny's Slow-Cooked Lima Beans

A note from Laura: This recipe is all Danny's! So I thought it would be neat to have him tell you all about it. Enjoy!

One of my all-time favorite meals is beans and cornbread. I remember when I was growing up and we'd go visit my grandparents in Alabama. They'd always have black-eyed peas or butter beans and pones of cornbread and onion slices - not to mention any other type of southern comfort food you can think of. Mmmm ... good!

Well, this recipe is inspired by those childhood memories. Hope you enjoy it as much as I have enjoyed sharing it!

2 1-pound bags of large Lima beans
2 32-ounce boxes of chicken stock
1/2 pound (or so) of bacon
1 onion, chopped
1 can diced tomatoes (there are different varieties available, so pick your favorite.)
course-ground black pepper to taste
few dashes of paprika
little bit of basil

1. Soak the beans according to package directions. I used the overnight method, but actually started in the morning so the beans soaked during the day while I was at work. When I got home, I moved on to step 2.

2. Cut bacon into pieces and fry in iron skillet until crispy. Set aside on paper towel-covered plate. Carefully place onion in bacon grease and saute until almost clear.

3. In large slow-cooker, place beans, chicken stock, diced tomatoes, bacon, onion (bacon grease included) and spices. Turn slow-cooker on low and cook until beans are tender. I started the slow-cooker at about 10 p.m. and cooked overnight.


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