Best 8 Pot Roast With Soy Or Lima Beans Recipes

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Pot roast is a classic comfort food that is often cooked with vegetables and gravy. There are many different variations of this dish, but one of the most popular is pot roast with soy or lima beans. This dish is typically made with a chuck roast, which is a tough cut of beef that becomes tender when cooked slowly. The roast is browned in a Dutch oven or slow cooker, then simmered in a flavorful liquid, such as beef broth or red wine. Soy sauce or lima beans are added to the pot along with vegetables such as carrots, potatoes, and onions. The dish is cooked until the beef is fall-apart tender and the vegetables are cooked through.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED LIMA BEANS



Roasted Lima Beans image

Provided by Food Network

Categories     side-dish

Time 1h45m

Number Of Ingredients 6

1 cup giant lima beans
4 cups water
1/4 cup olive oil
1 teaspoon coarse salt
Juice of 1 lime
1 teaspoon cayenne pepper

Steps:

  • Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.
  • Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.

POT ROAST WITH SOY OR LIMA BEANS



Pot Roast with Soy or Lima Beans image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

2 tablespoons neutral oil, like corn or grapeseed
3 to 4-pound bone-in chuck roast
Freshly ground black pepper
1 pound shelled soy or lima beans (frozen are fine)
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon sugar
Salt if necessary

Steps:

  • Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
  • Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
  • When meat is done, taste, and add salt if needed; serve with beans and sauce.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

PORK LOIN WITH LIMA BEANS



Pork Loin with Lima Beans image

A succulent pork roast dinner complete with potatoes, lima beans and molasses gravy.

Provided by MIRIAM VIGLIATURA

Categories     Meat and Poultry Recipes     Pork

Time 3h15m

Yield 8

Number Of Ingredients 5

7 pounds boneless pork loin roast
1 (15 ounce) can lima beans, undrained
1 (16 ounce) can canned boiling onions, undrained
3 (15 ounce) cans whole new potatoes, undrained
¼ cup molasses

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place the pork roast in a 9x11 inch roasting pan and bake in preheated oven for 3 hours (25 minutes per pound).
  • In a bowl, combine lima beans, onions, potatoes (including all the liquid) and molasses. One hour before roast is done, pour mixture into pan and continue cooking one more hour, until internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 669.9 calories, Carbohydrate 18.8 g, Cholesterol 192.9 mg, Fat 34.6 g, Fiber 3.3 g, Protein 66.9 g, SaturatedFat 12.7 g, Sodium 549.5 mg, Sugar 6.9 g

SOUTHERN LIMA BEANS WITH RICE



Southern Lima Beans With Rice image

I was born and raised in the south, and we eat a lot of beans. Here is a easy and basic lima bean recipe. We've been doing it this way for years. You can use ham hocks, hambones, smoked bacon or smoked sausage for the pork flavor in this dish. Also fresh, frozen or even canned beans can be used--they just won't have to cook as long.

Provided by southern chef in lo

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

1 (1 lb) bag regular lima beans or 1 (1 lb) bag baby lima beans
1 medium onion, chopped
2 ham hocks or 1 leftover ham bone, with some meat still on it
2 garlic cloves
1 teaspoon black pepper
salt
1 tablespoon olive oil or 1 tablespoon vegetable oil

Steps:

  • I know the bag says to soak the beans overnight, but you really don't have to.
  • Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
  • After the beans have sat, drain the water and sit the beans to the side.
  • Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
  • Add pepper and salt--only about 1 teaspoon of salt at first.
  • Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
  • Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
  • Just enough to keep about 1 inch of water above the beans as they cook.
  • Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

Nutrition Facts : Calories 62.5, Fat 1.9, SaturatedFat 0.3, Sodium 143.8, Carbohydrate 9.3, Fiber 2.4, Sugar 0.6, Protein 2.5

BACON LIMA BEANS



Bacon Lima Beans image

An unusual twist on traditional baked beans, this sweet and spicy version is easy to make and is a surefire crowd pleaser-in winter or summer! -Bette Banjack, Norristown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 8 servings.

Number Of Ingredients 9

1 pound dried lima beans
1/2 pound bacon strips, cooked and crumbled
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water
1 cup packed brown sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. In a 3-qt. slow cooker, combine beans and remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 635mg sodium, Carbohydrate 69g carbohydrate (35g sugars, Fiber 12g fiber), Protein 16g protein.

LIMA BEAN PURéE



Lima Bean Purée image

Categories     Milk/Cream     Food Processor     Bean     Side     Thanksgiving     Vegetarian     Quick & Easy     Fall     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 7

5 (10-ounce) packages frozen baby lima beans
3 cups water
1 3/4 teaspoons salt
1/2 cup half-and-half plus additional for thinning
3/4 stick (6 tablespoons) unsalted butter
1/4 teaspoon cayenne
1/4 teaspoon black pepper

Steps:

  • Simmer lima beans in water with 1teaspoon salt in a 5-quart pot, covered, until just tender, about 15 minutes.
  • Purée beans with cooking liquid in batches in a food processor until smooth, then force purée through a medium-mesh sieve or a food mill fitted with fine disk into a large bowl.
  • Heat half-and-half and butter in a small saucepan over moderate heat until butter is melted, then stir into bean purée along with cayenne, black pepper, and remaining 3/4 teaspoon salt. If purée is too thick, thin to desired consistency with additional half-and-half.

CLASSIC LIMA BEAN CASSEROLE



Classic Lima Bean Casserole image

An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

1/2 pound bulk sage pork sausage
2 packages (10 ounces each) frozen lima beans
2 medium carrots, thinly sliced
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

Steps:

  • In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.

Nutrition Facts :

SLOW COOKER SOUTHERN LIMA BEANS AND HAM



Slow Cooker Southern Lima Beans and Ham image

I searched your website for the simple lima bean recipe that my mom used to make and the one that is served by many restaurants here in the south as a side dish. I couldn't find one, so I submitted my own. This is an easy, basic lima bean dish with ham, onion, and seasonings. Served over Mexican cornbread, it makes a delicious hearty meal. You can also do this on the stovetop. Just follow the directions on the back of the lima bean bag and add the seasonings. Slow cooker time is about 7 hours. Add a side salad for a complete meal.

Provided by mammak

Categories     Main Dish Recipes     Pork     Ham

Time 15h15m

Yield 8

Number Of Ingredients 10

1 pound dried baby lima beans
2 quarts water
2 onions, coarsely chopped
1 meaty ham bone
1 cup leftover ham meat from bone, chopped
3 cups water, or as needed to cover
1 teaspoon Cajun seasoning
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic salt, or to taste
1 pinch cayenne pepper

Steps:

  • Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
  • Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 17.8 g, Cholesterol 9.4 mg, Fat 3.4 g, Fiber 5.1 g, Protein 8.4 g, SaturatedFat 1.2 g, Sodium 345.8 mg, Sugar 4.1 g

Tips:

  • Use a Dutch oven or slow cooker: These cooking methods allow the pot roast to cook slowly and evenly, resulting in a tender and flavorful dish.
  • Brown the pot roast before cooking: Browning the meat adds flavor and helps to seal in the juices.
  • Add vegetables to the pot roast: Vegetables such as carrots, potatoes, and onions add flavor and nutrition to the dish.
  • Use a flavorful liquid: Beef broth, chicken broth, or even red wine can be used to add flavor to the pot roast.
  • Cook the pot roast until it is fall-apart tender: This usually takes about 2-3 hours in a Dutch oven or 8-10 hours in a slow cooker.

Conclusion:

Pot roast with soy or lima beans is a classic comfort food dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a pot roast that is tender, flavorful, and packed with vegetables. So next time you're looking for a hearty and satisfying meal, give pot roast with soy or lima beans a try. You won't be disappointed!

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