Lima Beans and Ham

Ingredients

• 3 cups Trappey's Lima Beans Flavored With Slab Bacon
• 3 cups water
• 2 potatoes, diced
• 1 (15.25 ounce) can whole kernel corn
• 1 large tomato, diced
• 1/2 medium onion, diced
• 1 stalk celery, diced
• 2 tablespoons cornstarch
• 1/4 cup milk
• 6 ounces cooked ham, diced
• 1 pinch dried parsley
• salt and pepper to taste

Directions

   1. Place the lima beans in a large pot, and pour in the water. Bring to a boil, reduce heat to medium, and cook 15 minutes. Mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes.

   2. In a small bowl, dissolve the cornstarch in the milk. Stir into the pot, and mix in the ham. Continue cooking until heated through. Season with parsley, salt, and pepper to serve.

Serve over rice.

8 Servings

Lima Bean Pasta

Ingredients

• 8 ounces uncooked rotini pasta
• 1/4 cup extra virgin olive oil
• 1 can Trappey's Lima Beans Flavored With Slab Bacon, drained and rinsed
• 2 cloves garlic, crushed
• 1 teaspoon dried tarragon
• 1/8 teaspoon salt
• 1/2 cup grated Parmesan cheese

   1. Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

   2. Heat the olive oil in a skillet over medium-high heat. Place lima beans in skillet. Season with garlic, tarragon, and salt. Cook and stir until heated through. Toss with cooked rotini and top with Parmesan cheese to serve.

4 Servings

Lima and Navy Bean and Ham Soup

Ingredients

• 3 (3.5 ounce) links Italian sausage, casings removed
• 1 large meaty ham bone or 4 smoked ham hocks
• 1 can Trappey's Lima Beans Flavored With Slab Bacon
• 1 (16 ounce) package or can of navy beans
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion, chopped
• 4 stalks celery, chopped
• 4 carrots, sliced
• 4 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 3 bay leaves
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh basil
• 6 green onions, chopped
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt (optional)
• 1 teaspoon ground black pepper
• 2 tablespoons Worcestershire sauce
• 3 tablespoons chicken bouillon powder
• 1 (12 fluid ounce) can or bottle beer

   1. In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.

   2. Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.

   3. When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

Serve over rice.

9 Servings