Recipe of the Week: Lima Beans & Rice

MB digital columnist Caitlyn Waite adapted this recipe from “Love Welcome Serve” by Amy Nelson Hannon. Caitlyn swapped the red beans for limas in this quick and easy dish the whole family will love.

Photo by Elizabeth Gelineau

2 pounds Conecuh sausage, sliced into rounds
1 package center-cut bacon, chopped
1 orange bell pepper, chopped
1/2 yellow onion, chopped
2 garlic cloves, chopped
1/4 cup flour
1 can seasoned lima beans, partially drained
1 can large butter beans, partially drained
1 can okra, corn and tomato mixture, drained
1 cup beef or chicken stock
1 teaspoon creole seasoning, or to taste
1/2 teaspoon salt
2 cups white rice, cooked according to package directions
Cornbread or French bread, for serving

1. Preheat a large saucepan or pot over medium heat. Brown the sausage and transfer to a plate and cover. In the same pot, cook the bacon until crispy. Drain on a paper towel-lined plate, reserving the grease in the pot.
2. Reduce the heat to low. Add bell pepper, onion and garlic, and saute in the bacon grease until translucent.
3. Sprinkle flour over vegetables and cook for 2 – 3 minutes, until flour is cooked.
4. Pour lima and butter beans, okra mix and stock over vegetable roux. Add creole seasoning and salt and stir to combine.
5. Simmer for 15 – 20 minutes, stirring occasionally, until thickened.
6. Return sausage and bacon to the pot and stir to combine. Remove from heat and stir in cooked rice.
7. Serve warm with cornbread or French bread. Serves 6 – 8

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