Baby Lima Beans in a Bacon Red Wine Sauce

Frozen baby Lima beans are simmered in a sauce flavored with red wine, beef stock and vegetables and enhanced with a little bacon.

Sand and Succotash | Baby Lima Beans, Bacon Red Wine Sauce

If you are looking to increase your legume intake, here is a great recipe to try using Lima beans. Lima beans are a flavorful and nutritious legume, and found in many forms: frozen, dried, canned, or harvested fresh from the garden. When purchasing canned Lima beans, take a look at the label as they are often prepared and sold in a ham sauce. Lima beans go well with other vegetables, and like all legumes, can combine with grains, nuts, seeds, and even dairy products, to make a complete protein.

This recipe uses bacon to give them a slight smoky flavor. Make it meatless and omit the bacon, if desired. If going vegan for this dish, replace the green onions with yellow onions, and begin with 3/4 cup of them in the pan with 1 tablespoon of canola oil. Lightly brown them slowly over medium heat before adding the carrots and celery. The onions will help give a natural sweetness to the dish that the bacon provided. Use vegetable stock in place of the beef stock.

This recipe makes about 6 servings as a side dish, or about 4 servings as a main dish, depending on serving size.

Baby Lima Beans in a Red Wine Sauce
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  1. 3 slices thick-cut style bacon, chopped (about 2/3 cup)
  2. 1/2 cup diced carrot
  3. 1/2 cup diced celery
  4. 1/2 cup red wine
  5. 1/2 cup beef stock
  6. 1 1-lb. package of frozen baby Lima beans
  7. 5 green onions sliced, white parts only
  8. 3 tablespoons chopped fresh parsley
  9. 1/4 teaspoon paprika
  10. 1/4 teaspoon dry mustard
  11. Black pepper to taste
  1. Cook the chopped bacon in a large, heavy saucepan over medium heat until lightly browned and crisp. Use a slotted spoon to remove the bacon from the pan. Pour out all but 1 teaspoon of the bacon fat from the pan.
  2. Add the diced carrot and celery to pan. Cook for about 3 to 5 minutes until the vegetables are tender-crisp and light brown in color.
  3. Pour in the red wine and beef stock. Add in the Lima beans, green onion, and parsley. Sprinkle in the paprika and dry mustard, and add black pepper if using. Increase the temperature to medium high to bring the beans up to a boil, then reduce heat to bring the beans down to a soft simmer. Cover the pan and cook for about 20 minutes, or until the beans are done to the desired tenderness.
  4. Serve warm.
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Cumin Black Bean Cakes with Peppers

Sand and Succotash | Cumin Black Bean Cakes with Peppers

Sand and Succotash | Cumin Black Bean Cakes with Peppers


The size of the black bean cakes will decide the serving portion.

This recipe can be divided easily into 12 equal cakes. Use an ice scream scoop to make the dividing an easy chore. While cumin and chili powder are used as the predominant spice here, adjust the seasoning to go with whatever meal they are being served with.

This recipe will make approximately 8 to 12 individual black bean cakes, depending on size.

Cumin Black Bean Cakes with Peppers
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For the mashed beans
  1. 2 cans black beans, drained and rinsed
  2. 1/2 teaspoon cumin
  3. 1/2 teaspoon chili powder
  4. 1/4 teaspoon mustard powder
  5. Salt and pepper to taste
For the cakes
  1. 2 1/2 tablespoons canola oil, separated
  2. 1/2 cup yellow onion, diced
  3. 1/3 cup green bell pepper, diced
  4. 1/3 cup red bell pepper, diced
  5. 3 garlic cloves
  6. 1 large egg
  7. 3 tablespoons dried breadcrumbs
  8. 3 tablespoons yellow cornmeal
  1. Place the drained and rinsed black beans in a large mixing bowl. Mash using a potato masher or the back of a large wooden spoon until all the beans have been mashed. The consistency should not be a black bean puree, just mashed beans. Add the cumin, chili powder and mustard powder. Add in a sprinkle of salt to taste, if desired. Set aside.
  2. In a non-stick frying pan, add in 1 1/2 tsp (1/2 Tbsp) canola oil over medium heat. Add in the onion, and the green and red bell peppers. Cook until the onions are translucent. Using a garlic press, squeeze in the garlic cloves and stir until fragrant, about a minute. Remove from the stovetop.
  3. Add the cooked vegetables to the mashed beans, and the egg and dried bread crumbs. Stir all the ingredients together.
  4. Divide the bean mixture into 12 equal portions, and form into cakes. Press each cake gently into the cornmeal to lightly coat both sides.
  5. Heat a large non-stick frying pan over medium-high heat. Add in the remaining 2 Tbsp canola oil. Place the bean cakes in the pan and cook for about 10 minutes, turning once, to cook through and brown both sides. Serve immediately.
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Black Bean, Fresh Corn and Pepper Casserole

Sand and Succotash | Black Bean and Fresh Corn Casserole

Recipes for black bean and corn casseroles don’t have to be fattening to be great tasting. Here is a recipe for an easy and meatless casserole using fresh corn, canned black beans and diced red and yellow bell peppers. While canned fire roasted diced green chiles are used, fresh seeded and chopped jalapeno peppers or poblano chiles can be substituted for an extra spice and flavor. When adding the tomatoes, remember to not drain them as the tomatoes and their juices add to the moistness of the casserole.

This recipe will make 4 to 6 servings, depending on the serving size.

Black Bean, Fresh Corn and Pepper Casserole
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  1. 2 fresh sweet corn ears, corn cut off (or use 1 cup frozen corn, thawed)
  2. 1/2 cup diced red bell pepper
  3. 1/2 cup diced yellow bell pepper
  4. 1/2 cup diced yellow onion
  5. 1 15-oz. can black beans, drained and rinsed
  6. 1 15-oz. can diced tomatoes with liquid
  7. 1 4-oz. can fire roasted diced green chiles
  8. 6 corn tortillas, about 6 inches in diameter
  9. 1 cup shredded cheddar cheese
  10. 1/2 cup chopped fresh cilantro
  1. Trim the ears of corn and with a sharp knife, cut the corn kernels from the corn cobs. There will be about a cup of corn. If using frozen corn, thaw before adding to the recipe.
  2. In a mixing bowl, stir the red and yellow diced bell peppers, corn and yellow onions.
  3. Add in the drained and rinsed black beans. Do not drain the diced tomatoes; add in the diced tomatoes with the liquid. Stir in the diced green chiles. Mix until the corn and black bean mixture is well combined.
  4. In a 2 quart round casserole baking dish, add one third of the corn and bean mixture. Layer three corn tortillas on top. Add in another third of the corn and bean mixture over the top of the tortillas and using a spoon or spatula, make the surface even. Sprinkle the top with about half of the cheddar cheese. Layer with the final three corn tortillas, final third of the corn and bean mixture and sprinkle the top with final half of the cheddar cheese.
  5. Cover the top with foil and bake in a preheated 350 degree oven for about 30 minutes.
  6. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and the mixture is bubbly.
  7. Remove from the oven. Place an amount of black bean and corn casserole onto each serving bowl. Divide the cilantro between the dishes and top each serving with some of the chopped cilantro right before serving.
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