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
Test Kitchen Notes
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
4 - 6
cooked baby lima beans (2 cans, or preferably home cooked)
cloves garlic, minced
tamari (gluten free)
chili powder (blend)
In This Recipe
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.