Lima Beans with Bacon, Mushrooms, and Onion

Inspiration: I end up making some of the best dishes when I have no idea what to make (and unfortunately, that’s where some of my very worst dishes come from, too). Some random bacon, a couple of mushrooms that never got used, half of a bag of lima beans in the freezer? Sounds good to me. Plus, I could live off of lima beans. I know that they’re one of the most hated foods (why??), but Brandon and I could both probably eat them three times a day and never tire of them. Lima bean omelet, anyone?

What We Loved: To be honest, when it comes to lima beans, you really can’t beat simply cooking them and then mixing them with butter, Kosher salt, and pepper. To both of us, that’s the perfect preparation. But, this recipe takes a very close second. Rich bacon, sweet onions, and earthy mushrooms just add huge amounts of flavor to the creamy beans, and a healthy dose of salt really takes those flavors over the edge. All of the ingredients are mixed in a pan with the fat from the bacon, so everything is also just coated in that rich flavor. We both give this side dish an A+.

Tips: One of the things that we both love so much about lima beans is their fabulous creamy texture, which works really well in this dish. However, I’m sure that this combination of ingredients would be good with other vegetables substituted for the lima beans, too. Thin slices of sauteed and browned zucchini come to mind as a great option.

Lima Beans with Bacon, Mushrooms, and Onion
Source: Original Recipe

4 slices bacon, chopped
1/2 onion, diced
8-10 cremini mushrooms, roughly chopped
2 cups frozen lima beans
Kosher salt and black pepper

1. Place the lima beans in a sauce pan with water, and cook according to package directions.

2. While the lima beans are cooking, add the bacon to a saute pan over medium heat. Cook until the bacon is beginning to crisp and has rendered some of its fat, about 4-5 mintues.

3. Add the onion and mushrooms to the bacon, and stir to combine. Cook until the bacon is crispy, the water released from the mushrooms has evaporated, and the mushrooms and onions are softened and beginning to brown.

4. Drain the cooked lima beans, and add them to the pan. Season to taste with Kosher salt and black pepper.

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5 thoughts on “Lima Beans with Bacon, Mushrooms, and Onion

    • We love the bacon, too – it really does complement lima beans (and most green vegetables, in my opinion) very well!

    • Ha….yes, we do love bacon around here :)

      And I agree about beans being a good substitute for other carbs…..when I get to craving something carby, I always throw some nice beans (lima beans are actually my favorite) or sweet potatoes onto the menu.

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