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Author Notes: My mother made Barbequed Limas, and I loved them. They would show up at big family parties in the summer, like 4th of July. I never got the recipe, but the taste and smell wanted to be more than a fond memory. So I have cooked up a pot of baby limas, added a sauce that started life with Peg Bracken (seriously reinvented), and cooked it down until I had to turn off the stove to go to bed. Thanks, Mom! - susan g - susan g
Food52 Review: I have made baby limas, and I have made BBQ sauce, but I have never combined them. I can assure you I will now, again and again! They are a great combo – mild, almost sweet beans cooked to tender perfection in a tasty and not too spicy BBQ sauce (which could easily be amped up with more chili powder). Another great addition – tamarind in BBQ – I would never have thought of that but it really adds to the depth and flavor of the sauce. These will be put into our regular bean rotation from now on! - aargersi - aargersi
Serves 4 - 6
- 3 cups cooked baby lima beans (2 cans, or preferably home cooked)
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 1 tablespoon tamari (gluten free)
- 2 tablespoons demerara sugar
- 1 tablespoon molasses
- 1 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1 tablespoon chili powder (blend)
- 1 teaspoon tamarind concentrate
- If you are cooking the beans, soak 1 1/4 cup baby limas overnight (or quick soak: boil 2 minutes, soak 1 hour), drain; then cook with the onions and garlic until cooked through. Save the cooking liquid.
- If you are using canned beans, add the onions and garlic to the drained beans.
- Mix all the remaining ingredients for the sauce. Add to the pot with 1/4 cup of cooking liquid or water.
- Bring to a boil, then keep at a fast simmer, stirring occasionally. Add more liquid as the sauce thickens. When it is dark and thick, and the beans are very soft, flavorful but still intact... it is done.
- Cooking time can be an hour or more. Alternatively, it can be cooked in a slow cooker, to the same point of readiness.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
What's sweet and sour and your new favorite ingredient?
The answer is tamarind.
Ottolenghi's secret ingredient.
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