Lima Bean
Roast Turkey with Bourbon Gravy
Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.
Vegetable, Barley and Chicken Chowder
If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.
Savory Mashed Limas
This recipe can be prepared in 45 minutes or less.
Grilled Lamb with Lima Bean Skordalia
Usually made of mashed potatoes, garlic and olive oil, skordalia is a thick sauce served with meats, fish, fritters or greens.
Oxtail and Lima Bean Stew
Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.
Creamy Lima Bean Soup with Bacon
Can be prepared in 45 minutes or less.
Succotash Soup with Black Pepper Croutons
This light starter reinvents the classic side dish of lima beans and corn.
Greek-Style Lima Beans
Serve these beans with bread to sop up the juices.
Southwestern Succotash
A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.
Grilled Corn Salad with Lima Beans and Tomatoes
This salad is dressed with a red pepper and tomato sauce.
Vegetable Soup with Basil and Garlic Sauce
(Soupe au Pistou)
Ham and Succotash Stew with Cheddar Biscuits
Can be prepared in 45 minutes or less.
Vegetable Ragoût with Parmesan and Balsamic Vinegar
Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique
Also nice as a meatless entrée—with some crusty French bread, of course.
Summer Succotash with Marjoram
If you prep all the ingredients ahead of time, this dish takes only minutes to cook.
Giant Baked Beans with Roasted Red Peppers and Pastourma
Giant beans in some form or another are never absent from Greek meze menus. The key to making this dish taste as good as possible is to use high-quality roasted sweet peppers preserved in extra virgin olive oil. I usually make my own oil, and have them on hand. All you need to do is roast the peppers whole under the broiler, let them cool, peel them, and store them in a container in the fridge covered with good olive oil. You can pour a few tablespoons of the pepper-infused oil into the baking dish for added flavor. As for the beans themselves, the trick is to get the texture right. Giant beans need first to be soaked, then boiled, and finally baked. Once done, they should be soft, almost buttery, without being baked to the point that they fall apart.
Super Succotash
The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.