Add the chicken stock or broth, bring to a simmer and cook, stirring occasionally and adjusting the heat as needed to maintain a moderate simmer, until the beans are tender, 7 to 12 minutes.

This weeknight-friendly lima bean and corn soup with andouille is full of flavor, and, if you don’t like them, it might ...

At the end, lemon zest and juice and fresh parsley leaves brighten each bowl, resulting in a soup that’s full of flavor and texture. To all the naysayers out there, I say to give lima beans a ...

Their texture, too, can pose a challenge. As I surveyed lima bean preferences recently, texture surfaced as the common thread, regardless of preparation or source, and one person’s love (“so ...

Add okra, lima beans, and corn, and cook, stirring occasionally, until vegetables are tender and flavors have melded, about 40 minutes. Season with salt and pepper to taste. Discard bay leaf and ...

The lima bean tomato soup recipe presented here is partially based on the recipe in the Kahlo cookbook (Clarkson Potter Publishers, New York, 1994).

My household has a love-hate relationship with black-eyed peas. In short: I love them, and my husband hates them. We’re both from Texas, with roots in Georgia (mine) and Louisiana (his), so when ...

Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason ...

Corn and Lima Bean Soup With Andouille. Total time: 35 minutes. 4 servings (makes about 6 cups) This shoulder-season soup features sweet corn, buttery baby lima beans and smoky andouille sausage.

In North Charleston, S.C., where Ganaway is from (and lives), lima beans are a staple: “Everybody’s grandma is known for making a pot,” she said. And for her, “lima beans and butter beans are not ...