Recipe(tried): Lima Bean recipes (2)

Kathy...Here are a couple for ya! You can play around with the succotash...I omit the okra because I am not an okra fan...I use baby limas and do not shell them...I like using white corn...My daughter and I are the only ones in the family who like limas so unfortunately I don't get to make them often.. :-(
Southern Succotash

2 tablespoons Vegetable oil
1 large Onion -- chopped
2 cups Shelled fresh lima beans
(or 10 oz pkg baby lima beans)
1 large Green bell pepper -- seeded, chopped
2 Garlic cloves -- chopped fine
1 teaspoon Salt -- (optional)
1 teaspoon Freshly-ground white pepper
Kernels from 4 ears yellow sweet corn
(or 10 oz pkg frozen corn, thawed)
1 1/2 pounds Fresh okra
(or 10 oz pkg sliced okra)
2 Tomatoes -- quartered, or
coarsely chopped

In a large pot, heat vegetable oil and add onion; cook and stir about 5 minutes. Stir in shelled lima beans. Add 2 cups water and cook over medium heat for 10 minutes. Add bell pepper, garlic, salt (if desired), and white pepper. Stir in corn, okra, and tomatoes and let simmer until okra is tender, about 10 minutes.
This recipe yields 6 servings. Comments: Now an American classic, this combination of corn and lima beans was enjoyed by Native Americans long before the first European settlers came ashore. Succotash has many nuances. African Americans were probably the first to add okra. Adapt this recipe to suit your taste or menu by scaling back to just the basics or adding chicken or other meat to create a thick stew.

Recipe Source:
LOW-FAT SOUL by Jonell Nash 1996 Smoky Baked Limas

1 pound Dried small lima beans
1 large Onion -- chopped
1/2 pound Smoked sausage
1/4 cup Lightly packed brown sugar
2 tablespoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 Garlic clove -- crushed
1/4 cup Molasses
1/4 cup Ketchup
1/8 teaspoon Ground cloves
1 teaspoon Salt
1/8 teaspoon Pepper

In a 4-quart saucepan, combine beans and 2 quarts water; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add onion; bring to a boil; cover. Reduce heat; simmer 1 to 1 1/4 hours until tender. Cut several slices smoked sausage; set aside. Dice remaining sausage. Drain beans, reserving liquid. In a nonmetal casserole, combine diced sausage, brown sugar, mustard, Worcestershire sauce, garlic, molasses, ketchup, cloves, salt and pepper. Stir in drained, cooked beans. Complete now or make ahead.
To complete now: Bake at 300 degrees 1 1/2 to 2 hours, adding reserved bean liquid as needed. Garnish with reserved sliced sausage.
To make ahead: Do not bake. Refrigerate reserved liquid and bean mixture separately up to 24 hours. About 2 hours before serving, remove cover from bean mixture; stir. Bake as directed above, adding reserved liquid as needed. This recipe serves 6 to 8.

Recipe Source:
CAREFREE ENTERTAINING by Mable and Gar Hoffman 1991