Chef Joey Z's Slow Cooker Limas (Vegan) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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This is a different way to serve Lima beans. They sort of remind me of Boston baked beans. I used organic Lima beans my husband grew in our garden. The sour cream goes in at the end. Ingredients:
1 lb dried baby lima beans (organic) |
4 cups filtered water |
1/4 cup vegan margarine |
1/4 cup molasses (unsulphured-organic) |
2 tablespoons yellow mustard |
1 pinch salt |
1 cup vegan sour cream |
Directions:
1. Make sure the Lima beans have been cleaned, rinsed and drained.
2. Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot. Stir all together. Add in the Lima beans and stir again to coat.
3. Cover and cook for 8 hours on low or 6 hours on high.
4. Stir the beans often during the cooking process. After 8 hours on low check the beans to make sure they are soft. Stir in the sour cream and serve.
5. Bon Appetit!
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