My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Thursday, December 16, 2010

Lima Beans with Ham and Cream

This is a wonderful side dish to have with your Brined Pork Roast. Plus it can be made in the morning, chilled and baked at dinner. make ahead always works for me.

The maple-honey ham adds just the right smoky sweetness to the baby limas simmered in cream.

Lima Beans with Ham and Cream
6-8 servings
print recipe

1 tablespoon butter
2 (10-ounce) packages frozen baby lima beans, thawed
1/2 pound maple-honey ham, diced (Iused Boar's Head)
1 cup finely diced onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 cup whipping cream
1/4 to 1/3 cup chicken broth


Butter a 2-quart shallow baking dish, and set aside.

Stir together lima beans and remaining ingredients in a large bowl; spoon into prepared dish.

Bake, covered at 375 degrees for 30 minutes. Uncover; stir and bake 30 more minutes or until bubbly and browned. Serve with slotted spoon. Beans will thicken as they begin to cool.

2 comments:

  1. I LOVE lima beans but this sounds beyond good. One can never go wrong with ham and cream :)

    ReplyDelete

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