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Cozy up with a warm and comforting bowl of lamb stew this winter. The rich flavor of lamb pairs perfectly with hearty vegetables and aromatic spices, making it a perfect choice for a cold-weather meal. And the best part? You can let your slow cooker do all the work while you’re busy with other tasks.

In this article, we’ll share 20 delicious and varied lamb stew recipes that are sure to become new favorites. From classic combinations like root vegetables and herbs to more adventurous options like Moroccan apricots and Indian coconut milk, there’s something for everyone on this list. So go ahead, grab your slow cooker, and let the warm and comforting aromas of these lamb stews fill your home.

Classic Slow Cooker Lamb Stew with Root Vegetables

This hearty lamb stew is a perfect comfort food for a chilly evening. Simmered to perfection, the tender lamb and root vegetables blend together in a rich, flavorful broth.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 1 large red potato, peeled and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup lamb broth or beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat slow cooker to low.
2. In a large skillet, brown the lamb in a little oil until browned on all sides. Remove from heat and set aside.
3. Add the chopped onion, carrots, parsnips, and potato to the skillet. Cook for 5 minutes or until the vegetables are slightly tender.
4. Transfer the lamb and vegetables to the slow cooker. Add chicken broth, lamb broth, tomato paste, thyme, salt, and pepper. Stir well to combine.
5. Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Moroccan-Inspired Slow Cooker Lamb Stew with Apricots

Experience the rich flavors of Morocco with this tender lamb stew, infused with the sweetness of apricots and spices. Perfect for a cozy evening in.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1 cup chicken broth
– 1/4 cup orange juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. In a slow cooker, combine lamb, onion, garlic, apricots, chicken broth, orange juice, olive oil, cumin, smoked paprika, salt, and pepper.
2. Stir well to combine, then cover the slow cooker.
3. Cook on low for 8 hours or high for 4-5 hours.
4. Serve hot, garnished with parsley or cilantro if desired.

Cooking Time: 4-8 hours

Herbed Slow Cooker Lamb Stew with Red Wine

This hearty lamb stew is a perfect combination of tender meat, aromatic herbs, and rich red wine. Simmered to perfection in a slow cooker, it’s an ideal comfort food for a chilly evening.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup lamb broth or beef broth
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper to taste

Instructions:

1. Preheat slow cooker to low.
2. In a large skillet, heat olive oil over medium-high. Brown the lamb on all sides, then transfer to slow cooker.
3. Add onion, garlic, rosemary, thyme, and bay leaf to slow cooker. Pour in red wine, broth, and diced tomatoes. Season with salt and pepper to taste.
4. Cover slow cooker and cook for 8-10 hours or until lamb is tender.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 8-10 hours

Greek-Style Slow Cooker Lamb Stew with Lemon and Olives

This hearty stew combines the rich flavors of lamb, olives, and lemon, all slow-cooked to tender perfection. Perfect for a chilly evening or a special occasion, this recipe is sure to become a family favorite.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb on all sides, about 5 minutes. Transfer to the slow cooker.
2. Add the chopped onion, minced garlic, olives, lemon juice, and oregano to the slow cooker. Season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 4-10 hours (low) or 2-6 hours (high)

Spicy Slow Cooker Lamb Stew with Chickpeas and Harissa

Experience the bold flavors of North Africa in this slow-cooked lamb stew, infused with spicy harissa and creamy chickpeas.

Ingredients:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup harissa paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1/4 cup chicken broth

Instructions:

1. Brown the lamb in a skillet over medium-high heat; transfer to slow cooker.
2. Add onion, garlic, chickpeas, harissa, cumin, paprika, salt, and pepper to slow cooker.
3. Stir in diced tomatoes and chicken broth.
4. Cook on low for 8 hours or high for 4 hours.
5. Serve hot, garnished with fresh parsley or cilantro, if desired.

Cooking Time: 4-8 hours

Slow Cooker Irish Lamb Stew with Guinness

Warm up on a chilly day with this hearty, slow-cooked stew that combines the rich flavors of lamb, Guinness stout, and traditional Irish ingredients. Perfect for a comforting dinner or weekend lunch.

Ingredients:

– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a slow cooker, combine lamb, onion, garlic, Guinness, beef broth, tomato paste, carrots, potatoes, and thyme.
2. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Mediterranean Slow Cooker Lamb Stew with Feta and Mint

Mediterranean Slow Cooker Lamb Stew with Feta and Mint

This hearty stew is a perfect blend of flavors, combining the richness of lamb with the brightness of mint and the tanginess of feta. Perfect for a chilly evening, this slow-cooked delight will warm your senses.

Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup red wine (optional)
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– 2 tablespoons chopped fresh mint leaves

Instructions:
1. Preheat slow cooker on low.
2. In a large skillet, brown lamb in olive oil; transfer to slow cooker.
3. Add onions, garlic, chicken broth, red wine (if using), oregano, paprika, salt, and pepper. Stir well.
4. Cover and cook for 8-10 hours or until tender.
5. Just before serving, stir in feta cheese and chopped mint leaves.

Cooking Time: 8-10 hours

Slow Cooker Lamb Stew with Sweet Potatoes and Kale

This comforting slow cooker stew is perfect for a chilly evening. Tender lamb, sweet potatoes, and kale come together in a rich and flavorful broth that’s easy to prepare.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 2 cups kale leaves, stems removed and discarded
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Add lamb, onion, garlic, sweet potatoes, and kale to the slow cooker.
2. In a separate bowl, whisk together diced tomatoes, broth, and thyme. Pour over the lamb mixture.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 4-10 hours

Indian-Style Slow Cooker Lamb Stew with Coconut Milk

Experience the rich flavors of India with this comforting slow cooker lamb stew, infused with the creamy goodness of coconut milk.

Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup lamb broth or beef broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:
1. In a slow cooker, combine lamb, onions, garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using).
2. Pour in coconut milk and broth; season with salt and pepper.
3. Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
4. Taste and adjust seasoning as needed.
5. Garnish with cilantro leaves before serving.

Cooking Time: 8-10 hours (LOW) or 4-6 hours (HIGH)

Slow Cooker Lamb Stew with Rosemary and Garlic

Slow Cooker Lamb Stew with Rosemary and Garlic: A hearty and aromatic stew that’s perfect for a cozy evening meal.

Ingredients:

– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine lamb pieces, garlic, rosemary, onion, carrots, and celery.
2. Add diced tomatoes and lamb broth. Season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh rosemary if desired.

Persian Slow Cooker Lamb Stew with Pomegranate Molasses

This aromatic stew is a staple of Persian cuisine, where tender lamb and fragrant spices simmer together in a rich pomegranate molasses sauce. Perfect for a chilly evening or special occasion.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– 1 cup pomegranate molasses
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb on all sides, about 5 minutes. Transfer to a slow cooker.
2. Add the chopped onions, garlic, ginger, cumin, smoked paprika, cinnamon, cardamom, salt, and black pepper to the skillet. Cook until the onions are translucent, about 5 minutes.
3. Pour the lamb broth and pomegranate molasses over the lamb mixture in the slow cooker. Cover and cook on low for 6-8 hours or high for 4 hours.
4. Serve hot, garnished with fresh parsley or mint, if desired.

Cooking Time: 6-8 hours (low) or 4 hours (high)

Slow Cooker Lamb Stew with Barley and Mushrooms

A hearty and flavorful stew that’s perfect for a chilly evening. This slow cooker recipe combines tender lamb, creamy barley, and earthy mushrooms for a satisfying meal.

Ingredients:

– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 cup pearl barley
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Add lamb, barley, mushrooms, garlic, onion, broth, wine (if using), tomato paste, and thyme to the slow cooker.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 4-10 hours

French Slow Cooker Lamb Stew with White Beans

This hearty stew combines tender lamb, creamy white beans, and aromatic vegetables in a rich broth, perfect for a cozy dinner. With minimal effort, this slow cooker recipe yields a flavorful and comforting meal.

Ingredients:

– 1 lb boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup dried white beans (such as cannellini or navy)
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Brown the lamb in a skillet over medium-high heat; set aside.
2. In the slow cooker, combine the onion, garlic, browned lamb, white beans, diced tomatoes, broth, thyme, salt, and pepper.
3. Cook on Low for 8-10 hours or High for 4-6 hours.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 4-10 hours (depending on slow cooker setting)

Slow Cooker Lamb Stew with Dried Figs and Cinnamon

This hearty lamb stew is a perfect blend of warm spices, tender meat, and sweet dried figs, all cooked to perfection in your slow cooker. Serve over crusty bread or with fluffy rice for a satisfying meal.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried figs, chopped
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup lamb broth (or beef broth)
– 1/4 cup red wine (optional)

Instructions:

1. In the slow cooker, combine lamb, onion, garlic, figs, cinnamon, cumin, paprika, salt, and pepper.
2. Pour in lamb broth and red wine (if using).
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 4-10 hours

Spanish Slow Cooker Lamb Stew with Saffron

This hearty stew is a perfect blend of rich flavors, tender lamb, and aromatic spices. A classic Spanish dish that’s easy to make and simmered to perfection in your slow cooker.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Spanish Rioja)
– 1 cup chicken broth
– 1/4 cup saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish

Instructions:

1. Season lamb with salt and pepper.
2. Heat oil in a skillet over medium-high; brown lamb on all sides (5-7 minutes). Remove from heat and set aside.
3. Add chopped onions, garlic, and smoked paprika to the same skillet. Cook until onions are translucent (5 minutes).
4. Add wine, broth, saffron mixture, and browned lamb to your slow cooker. Stir well.
5. Cook on Low for 8 hours or High for 4 hours.
6. Serve hot, garnished with parsley or thyme.

Cooking Time: 4-8 hours

Slow Cooker Lamb Stew with Butternut Squash and Sage

Savor the rich flavors of lamb, butternut squash, and sage in this comforting slow cooker stew. Perfect for a chilly evening or special occasion.

Ingredients:

– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup lamb broth or beef broth
– 1/4 cup red wine (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb pieces, then transfer to the slow cooker.
2. Add the chopped onion and minced garlic to the skillet; cook until softened. Add the cooked mixture to the slow cooker.
3. Add the cubed butternut squash, sage, salt, and pepper to the slow cooker. Pour in the lamb broth and red wine (if using).
4. Cover the slow cooker and cook on Low for 8-10 hours or High for 4-6 hours.
5. Serve hot, garnished with fresh sage leaves if desired.

Cooking Time: 4-10 hours

Hungarian Slow Cooker Lamb Stew with Paprika

Experience the rich flavors of Hungary with this hearty slow cooker lamb stew, infused with the warmth of paprika. Perfect for a cozy evening meal or special occasion.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 large potato, peeled and cubed
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth

Instructions:

1. In the slow cooker, combine lamb, onion, garlic, carrots, potato, paprika, caraway seeds, salt, and pepper.
2. Pour in diced tomatoes and beef broth.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with chopped fresh parsley or thyme.

Cooking Time: 4-10 hours

Slow Cooker Lamb Stew with Lentils and Tomatoes

A hearty and flavorful slow cooker stew that combines the tender taste of lamb with the comforting warmth of lentils and juicy tomatoes.

Ingredients:

– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cups diced fresh tomatoes (or 1 can of diced tomatoes)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup lamb broth or beef broth

Instructions:

1. In a slow cooker, combine lamb, lentils, tomatoes, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Pour in the lamb broth and stir to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley or thyme, if desired.

Cooking Time: 4-10 hours

Middle Eastern Slow Cooker Lamb Stew with Tahini

This hearty slow cooker stew combines tender lamb with aromatic spices and creamy tahini, perfect for a cold winter’s night.

Ingredients:

– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots
– 1 cup beef broth
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 2 teaspoons ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish

Instructions:

1. Brown the lamb in a skillet over medium-high heat, then set aside.
2. In the slow cooker, combine browned lamb, onions, garlic, apricots, beef broth, tahini, lemon juice, cumin, paprika, salt, and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with parsley or cilantro.

Cooking Time: 8-4 hours

Slow Cooker Lamb Stew with Peas and Carrots

This hearty lamb stew is a perfect comfort food dish, packed with tender lamb, sweet peas, and crunchy carrots. Let your slow cooker do the work for you, and enjoy a delicious meal with minimal effort.

Ingredients:

– 1 lb boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup frozen peas
– 2 medium carrots, peeled and sliced
– 1 cup lamb broth or beef broth
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine lamb, onion, garlic, peas, carrots, broth, and thyme.
2. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Summary

Get cozy with these 20 delicious and hearty lamb stew recipes that are perfect for slow cooker comfort food. From classic combinations to international twists, these stews feature a variety of flavors and ingredients, including root vegetables, apricots, red wine, lemon, olives, chickpeas, Guinness, feta, mint, coconut milk, rosemary, garlic, pomegranate molasses, barley, mushrooms, white beans, dried figs, cinnamon, saffron, butternut squash, sage, paprika, lentils, and tahini. Whether you’re in the mood for something traditional or adventurous, there’s a lamb stew recipe here that’s sure to become a new favorite.

As the leaves turn and the air grows crisp, there’s nothing quite like curling up with a warm, comforting meal. And what better way to do that than with a slow cooker? The humble crockpot is a staple of many home cooks’ arsenals, and for good reason: it’s easy to use, allows for hands-off cooking, and can produce some truly delicious results.

In this article, we’ll explore the rich flavors and aromas of fall, as embodied in 20 cozy crockpot recipes that are sure to become new favorites. From hearty stews and braises to sweet treats and comforting breakfast dishes, these recipes showcase the best of what a slow cooker can do. Whether you’re a seasoned pro or just starting out with your crockpot, there’s something here for everyone.

Slow Cooker Butternut Squash Soup

This slow cooker recipe is a perfect way to warm up on a chilly day. With its rich, comforting flavor and velvety texture, this butternut squash soup will become a new family favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh sage leaves, for garnish (optional)

Instructions:

1. In the slow cooker, combine squash, butter, onion, and garlic.
2. Pour in chicken broth and cover the cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream or half-and-half.
6. Season with salt and pepper, to taste.
7. Garnish with fresh sage leaves, if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Crockpot Apple Cider Beef Stew

This autumn-inspired recipe combines tender beef, sweet apples, and rich flavors in a comforting stew perfect for a chilly day. Let your crockpot do the work as you come home to a deliciously satisfying meal.

Ingredients:

– 2 lbs beef stew meat
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup apple cider
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
– 1 large red potato, peeled and cubed (optional)

Instructions:

1. Add beef, onion, garlic, apple cider, brown sugar, cinnamon, and nutmeg to the crockpot.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. If using potato, add it during the last hour of cooking.
5. Serve hot, garnished with fresh thyme leaves if desired.

Cooking Time: 4-8 hours

Pumpkin Spice Oatmeal with Pecans

Start your day with a comforting bowl of oatmeal infused with the warm spices of fall, topped with crunchy pecans. This simple and satisfying recipe is perfect for chilly mornings.

Ingredients:

– 1/2 cup rolled oats
– 1 cup water or milk (dairy or non-dairy)
– 1 tablespoon pumpkin puree
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon brown sugar
– 1/4 cup chopped pecans
– Pinch of ground ginger (optional)

Instructions:

1. In a medium saucepan, bring the water or milk to a simmer.
2. Add the oats, pumpkin puree, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 5-7 minutes or until the oats have absorbed most of the liquid.
3. Stir in the brown sugar until dissolved.
4. Top with chopped pecans and a pinch of ground ginger (if using).
5. Serve warm.

Cooking Time: 10-12 minutes

Maple Glazed Pork Loin with Sweet Potatoes

Tender pork loin and sweet potatoes come together in perfect harmony with a rich maple glaze. This easy-to-make recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 (1-2 pound) pork loin
– 1/4 cup pure maple syrup
– 2 tablespoons honey
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 2 large sweet potatoes, peeled and cubed

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, honey, and mustard.
3. Season pork loin with salt and pepper. Brush the glaze all over the pork, making sure to coat evenly.
4. Place sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Roast pork loin in the oven for 20-25 minutes per pound, or until internal temperature reaches 145°F (63°C).
6. Toss sweet potatoes halfway through cooking time to ensure even browning.
7. Let pork rest for 10 minutes before slicing.

Cooking Time: approximately 45-60 minutes

Autumn Harvest Chicken and Wild Rice

Celebrate the flavors of autumn with this hearty and savory dish, featuring tender chicken, nutty wild rice, and a medley of fall spices.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked wild rice
– 1 cup mixed vegetables (such as carrots, zucchini, bell peppers)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned, about 5-6 minutes per side. Remove from heat.
4. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent.
5. Add the mixed vegetables, thyme, cinnamon, nutmeg, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
6. Stir in cooked wild rice and browned chicken. Serve hot.

Cooking Time: Approximately 30-35 minutes

Spiced Pear and Cranberry Sauce

This sweet and tangy sauce is the perfect accompaniment to your holiday table. With the warmth of cinnamon, nutmeg, and allspice, it’s sure to become a new family tradition.

Ingredients:

– 1 cup fresh or frozen cranberries
– 1 ripe pear, peeled and chopped (such as Bartlett or Anjou)
– 1/2 cup granulated sugar
– 1/4 cup orange juice
– 1/4 cup water
– 1 cinnamon stick
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice

Instructions:

1. In a medium saucepan, combine cranberries, pear, sugar, orange juice, and water.
2. Add the cinnamon stick, nutmeg, and allspice to the mixture.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the cranberries have popped and the sauce has thickened slightly.
4. Remove from heat and let cool to room temperature before refrigerating or freezing.

Cooking Time: 20-25 minutes

Caramelized Onion and Mushroom Pot Roast

This hearty pot roast recipe combines the sweetness of caramelized onions with the earthiness of mushrooms, all wrapped up in a tender beef roast. Perfect for a cozy dinner or special occasion.

Ingredients:

– 3-4 pound beef chuck roast
– 2 large onions, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup beef broth

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large skillet, cook the onions and mushrooms in olive oil over medium-low heat until caramelized, stirring occasionally (about 30 minutes).
3. Season the roast with thyme, salt, and pepper.
4. Place the roast in a Dutch oven or heavy pot with a tight-fitting lid. Add the cooked onion and mushroom mixture on top of the roast.
5. Pour in the beef broth, making sure the roast is covered.
6. Cover the pot and transfer to the preheated oven. Roast for 2-3 hours, or until the meat is tender and falls apart easily.

Cooking Time: 2-3 hours

Slow Cooker Pumpkin Chili

Warm up with a deliciously different twist on traditional chili! This Slow Cooker Pumpkin Chili is a perfect blend of fall flavors and comforting warmth.

Ingredients:

– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) pumpkin puree
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic to the skillet and cook until the onion is translucent.
3. Transfer the mixture to the slow cooker. Stir in the pumpkin puree, red kidney beans, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Apple Butter BBQ Pulled Pork

Elevate your pulled pork game with the sweet and tangy combination of apple butter and BBQ sauce.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup apple butter
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat your slow cooker to low heat.
2. In a small bowl, mix together apple butter, BBQ sauce, brown sugar, smoked paprika, salt, and black pepper.
3. Place the pork shoulder in the slow cooker and spoon the apple butter mixture evenly over the top of the pork.
4. Cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
5. Use two forks to pull the pork apart into bite-sized pieces.
6. Serve immediately, garnished with chopped fresh herbs if desired.

Cooking Time: 8-10 hours

Cinnamon Apple Steel Cut Oats

Start your day with a delicious and nutritious bowl of steel cut oats infused with the warmth of cinnamon and the sweetness of apples. This recipe is perfect for a chilly morning or a quick breakfast on-the-go.

Ingredients:

– 1 cup steel cut oats
– 4 cups water or milk (or combination)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter
– 1 medium apple, diced (such as Granny Smith or Honeycrisp)
– Optional: brown sugar, honey, or maple syrup for topping

Instructions:

1. In a medium saucepan, bring the water or milk to a boil.
2. Add the steel cut oats and reduce heat to low. Simmer for 20-25 minutes or until the oats have absorbed most of the liquid.
3. Stir in the cinnamon and salt.
4. Add the butter and stir until melted.
5. Fold in the diced apple.
6. Cook for an additional 2-3 minutes or until the apple is tender.
7. Serve warm, topped with your preferred sweetener (if desired).

Cooking Time: 25-30 minutes

Savory Herb Turkey Breast with Gravy

Elevate your turkey game with this flavorful and aromatic recipe, perfect for special occasions or a cozy dinner at home.

Ingredients:

– 1 (4-6 pound) boneless, skinless turkey breast
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/4 cup all-purpose flour

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
3. Rub the herb mixture all over the turkey breast, making sure to coat evenly.
4. Place the turkey breast in a roasting pan and put it in the oven.
5. Roast for 20-25 minutes per pound, or until the internal temperature reaches 165°F (74°C).
6. While the turkey is cooking, make the gravy by whisking together chicken broth and flour in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes.
7. Remove the turkey from the oven and let it rest for 10-15 minutes before slicing.

Cooking Time: Approximately 2-3 hours (depending on the size of your turkey breast).

Sweet Potato and Black Bean Stew

This hearty stew is a delicious blend of roasted sweet potatoes and black beans, simmered in a flavorful vegetable broth. Perfect for a cozy night in or a quick lunch.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your choice of toppings, such as shredded cheese, diced tomatoes, or avocado

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add black beans, vegetable broth, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until flavors meld together.
5. Stir in roasted sweet potatoes and adjust seasoning as needed.

Cooking Time: Approximately 45-50 minutes

Crockpot Mulled Wine Poached Pears

Transform pears into a sweet and aromatic treat by slow-cooking them in mulled wine and spices. This recipe is perfect for a cozy evening or as a unique dessert for special occasions.

Ingredients:

– 4-6 ripe pears (Bartlett or Anjou work well)
– 1 bottle of red wine (Merlot or Cabernet Sauvignon)
– 2 cinnamon sticks
– 1/4 cup brown sugar
– 1/4 cup orange juice
– 1/4 cup honey
– 1/2 teaspoon ground cloves
– Salt to taste

Instructions:

1. Peel, core, and halve the pears.
2. In a Crockpot, combine wine, cinnamon sticks, brown sugar, orange juice, honey, and cloves.
3. Add the pear halves to the Crockpot, making sure they are covered by the mulled wine mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve warm or at room temperature, garnished with a cinnamon stick and a drizzle of honey if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Balsamic Fig and Chicken Thighs

Elevate your weeknight dinner game with this easy and flavorful recipe, featuring tender chicken thighs smothered in a rich balsamic fig glaze.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup fig jam
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together fig jam, balsamic vinegar, olive oil, garlic, and thyme.
3. Season chicken thighs with salt and pepper. Place them in a shallow baking dish lined with parchment paper.
4. Brush the fig-balsamic glaze evenly over both sides of the chicken thighs.
5. Bake for 35-40 minutes or until cooked through, flipping halfway.

Cooking Time: 35-40 minutes

Pumpkin and Sausage Pasta Sauce

A rich and flavorful pasta sauce that combines the warmth of roasted pumpkin with the savory taste of Italian sausage.

Ingredients:

– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin with 1/2 tablespoon of the olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. Stir in roasted pumpkin, chicken broth, and remaining 1/2 tablespoon of olive oil. Simmer for 10-15 minutes or until sauce has thickened slightly.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 45-60 minutes

Slow Cooker Honey Garlic Chicken and Vegetables

A sweet and savory recipe that’s perfect for a busy day. This slow cooker dish is easy to prepare and packed with flavor, making it a great option for a weeknight dinner.

Ingredients:

– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, and potatoes)
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, whisk together honey, garlic, and thyme.
2. Add chicken breasts to the slow cooker and coat with the honey mixture.
3. Add mixed vegetables on top of the chicken.
4. Drizzle olive oil over the vegetables and season with salt and pepper.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Autumn Lentil and Kale Soup

Warm up with this hearty and comforting soup, perfect for the fall season. This recipe combines the earthy flavors of lentils and kale with aromatic spices and a hint of sweetness.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in the chopped kale and cook until wilted, about 5 minutes.

Cooking Time: 45-50 minutes

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding Recipe

Transform your brunch or dessert game with this mouthwatering Caramel Apple Bread Pudding recipe, featuring tender apples, gooey caramel, and a crunchy bread crust.

Ingredients:

– 4 cups stale white bread, cut into 1-inch cubes
– 2 Granny Smith apples, peeled and diced
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade), for serving

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine bread, apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Toss until well combined.
3. In a separate bowl, whisk together heavy cream, melted butter, and vanilla extract. Pour over the bread mixture and toss until bread is evenly coated.
4. Transfer mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Serve warm with caramel sauce drizzled on top.

Cooking Time: 35-40 minutes

Rosemary Garlic Mashed Potatoes

Rosemary Garlic Mashed Potatoes Recipe

Experience the savory flavors of rosemary and garlic combined with fluffy mashed potatoes.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream or whole milk
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– Salt and pepper, to taste

Instructions:

1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, heavy cream or milk, garlic, rosemary, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.

Cooking Time:

– 20 minutes for boiling the potatoes
– 5-10 minutes for mashing the potatoes

Slow Cooker Spiced Hot Chocolate

Warm up with a rich and comforting cup of Slow Cooker Spiced Hot Chocolate on chilly days. This recipe is perfect for a cozy afternoon treat or as a special holiday drink.

Ingredients:

– 2 cups milk (whole, 2%, or skim)
– 1/2 cup heavy cream
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons brown sugar (or to taste)
– 1/4 cup chopped dark chocolate or chocolate chips (optional)

Instructions:

1. In a slow cooker, combine milk, heavy cream, cocoa powder, cinnamon, nutmeg, cardamom, and salt.
2. Stir in brown sugar until dissolved.
3. Cook on Low for 2-3 hours or High for 1 hour.
4. Taste and adjust sweetness or spice level as desired.
5. If using, stir in chopped dark chocolate or chocolate chips until melted.
6. Serve hot, topped with whipped cream or marshmallows if desired.

Cooking Time: 2-3 hours (Low) or 1 hour (High)

Summary

Get cozy this fall with these 20 comforting crockpot recipes! From soups to stews, and from breakfast to dinner, these slow-cooked meals are sure to warm your heart and belly. Try Slow Cooker Butternut Squash Soup, Crockpot Apple Cider Beef Stew, or Pumpkin Spice Oatmeal with Pecans for a delicious start to the day. For a hearty dinner, opt for Maple Glazed Pork Loin with Sweet Potatoes or Autumn Harvest Chicken and Wild Rice. And don’t forget the sweet treats, like Spiced Pear and Cranberry Sauce or Caramel Apple Bread Pudding. These recipes are sure to become new fall favorites!

Start your day off right with a hearty Southern breakfast! There’s nothing like gathering around the table with family and friends to enjoy a warm, comforting meal that’s full of flavor. In the South, breakfast is often the most important meal of the day, and we’ve got 18 delicious recipes to help you start yours off on the right foot.

From classic buttermilk biscuits with sausage gravy to sweet potato hash with fried eggs, these Southern breakfast recipes are sure to become new favorites. Whether you’re in the mood for something savory like country ham and red-eye gravy or something sweet like pecan waffles with maple syrup, we’ve got a recipe that’s perfect for your morning meal.

In this article, we’ll share our top 18 Southern breakfast recipes, from comforting classics to innovative twists. Whether you’re looking for a quick and easy breakfast solution or a special occasion-worthy dish, these recipes are sure to satisfy your cravings. So grab a cup of coffee, pull up a chair, and get ready to start your day off right with some good ol’ Southern cooking!

Buttermilk biscuits with sausage gravy

Classic comfort food at its finest! These buttery biscuits are a perfect match for a rich and savory sausage gravy.

Ingredients:

– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup buttermilk

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in buttermilk until dough comes together in a shaggy mass.
5. Turn dough onto a floured surface and gently knead 2-3 times until it forms a cohesive ball.
6. Roll out dough to about 1 inch (2.5 cm) thickness. Cut into squares or use a biscuit cutter.
7. Place biscuits on prepared baking sheet, leaving about 1 inch (2.5 cm) between each.
8. Bake for 12-15 minutes, or until golden brown.

Sausage Gravy:

– Cook sausage in a pan over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink.
– Remove sausage from pan and set aside. Leave drippings in the pan.
– Add 2 tablespoons all-purpose flour to the pan and whisk together with drippings to make a roux. Cook for 1 minute.
– Gradually add 1 cup milk, whisking continuously to avoid lumps.
– Bring mixture to a simmer and cook until thickened. Serve over warm biscuits.

Cook Time: 12-15 minutes (biscuits), 5-7 minutes (gravy)

Southern-style grits with cheese

Start your day off right with a warm, comforting bowl of creamy grits smothered in melted cheese.

Ingredients:

– 1 cup stone-ground grits
– 4 cups water or milk
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese (sharp or extra-sharp work well)
– Salt and pepper to taste

Instructions:

1. Bring the water or milk to a boil in a medium saucepan.
2. Gradually whisk in the grits and reduce heat to low.
3. Cook for 20-25 minutes, stirring frequently, until the grits have thickened and come away from the sides of the pan.
4. Stir in the butter until melted.
5. Remove the pan from the heat and stir in the grated cheese until melted and well combined.
6. Season with salt and pepper to taste.
7. Serve immediately.

Cooking Time: 20-25 minutes

Fried green tomatoes with remoulade

A Southern classic gets a creamy twist! Thinly sliced green tomatoes are dredged in a crispy coating and fried to a golden brown, served alongside a tangy remoulade sauce for dipping.

Ingredients:

– 4-6 green tomatoes
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Remoulade sauce (see below)

Remoulade Sauce:

– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. Cut the green tomatoes into 1/4-inch thick slices.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
3. Pour buttermilk into a separate shallow dish.
4. Dip each tomato slice into the buttermilk, then coat in the flour mixture, shaking off excess.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the coated tomato slices for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and serve hot with remoulade sauce.

Cooking Time: 15-20 minutes

Pecan waffles with maple syrup

Savor the sweet and nutty flavors of these pecan waffles, perfectly paired with a drizzle of pure maple syrup.

Ingredients:

– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 1/2 cup melted unsalted butter
– 1/2 cup chopped pecans
– Maple syrup, for serving

Instructions:

1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together eggs, milk, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped pecans.
6. Pour approximately 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes or until golden brown.
7. Serve warm with a drizzle of pure maple syrup.

Cooking Time: 20-25 minutes (depending on waffle iron)

Country ham and red-eye gravy

A classic Southern breakfast staple, this recipe brings together the savory flavors of country ham and rich red-eye gravy.

Ingredients:

– 1 pound country ham, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 tablespoons all-purpose flour
– 2 cups beef broth
– 1 cup strong brewed coffee
– Salt and pepper to taste

Instructions:

1. In a large skillet, heat the oil over medium-high heat.
2. Add the country ham and cook for 5-7 minutes on each side, or until browned and crispy.
3. Remove the ham from the skillet and set aside.
4. Reduce heat to medium and whisk together the flour and broth in the same skillet.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 2-3 minutes, or until thickened slightly.
6. Stir in the brewed coffee and season with salt and pepper to taste.
7. Serve the red-eye gravy over the country ham.

Cooking Time: Approximately 15-20 minutes

Shrimp and grits breakfast bowl

Start your day with a flavorful and filling breakfast bowl that combines succulent shrimp, creamy grits, and savory spices.

Ingredients:

– 1/2 cup stone-ground grits
– 1 cup water or low-sodium chicken broth
– 1 tablespoon butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1/4 teaspoon cayenne pepper (optional)
– 1 egg, beaten (for topping)

Instructions:

1. Bring the grits and water or broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes or until creamy.
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook for 2-3 minutes per side or until pink and cooked through.
3. In the same skillet, add olive oil, onion, and garlic. Cook until the onion is translucent.
4. Stir in parsley and cayenne pepper (if using). Season with salt and black pepper to taste.
5. Serve the shrimp mixture over the grits, topped with a beaten egg.

Cooking Time: 30-35 minutes

Sweet potato hash with fried eggs

A hearty breakfast or brunch option that combines the natural sweetness of sweet potatoes with the savory richness of fried eggs.

Ingredients:

– 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 eggs

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with olive oil, onion, garlic, salt, and pepper until coated.
3. Spread the mixture on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and caramelized.
4. Meanwhile, crack eggs into a non-stick skillet coated with cooking spray over medium heat.
5. Cook eggs to desired doneness, about 2-3 minutes per side.
6. Serve sweet potato hash topped with fried eggs.

Cooking Time: 35-40 minutes

Cornmeal pancakes with honey butter

Savor the warm, comforting taste of homemade cornmeal pancakes paired with a rich honey butter spread.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– Honey (for serving)
– Unsalted butter (for serving)

Instructions:

1. Preheat your skillet or griddle over medium heat.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Drop 1/4 cupfuls of batter onto the preheated skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with honey butter: mix softened butter with a drizzle of honey to taste.

Cooking Time: Approximately 15-20 minutes (depending on the number of pancakes).

Bacon and cheddar breakfast casserole

Start your day off right with a hearty Bacon and Cheddar Breakfast Casserole. This comforting dish is perfect for brunch, breakfast gatherings, or even a cozy morning at home.

Ingredients:

– 1 (16 ounce) package frozen hash browns, thawed
– 6 slices of bacon, cooked and crumbled
– 2 cups shredded cheddar cheese
– 1 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– 4-6 bread slices (white or whole wheat)

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook the hash browns over medium heat until golden brown. Drain excess moisture.
3. In a separate bowl, whisk together heavy cream and eggs. Season with salt and pepper.
4. Grease a 9×13 inch baking dish with butter or cooking spray.
5. Arrange 2-3 bread slices in the bottom of the dish.
6. Add half of the cooked hash browns, followed by half of the crumbled bacon, and half of the shredded cheddar cheese.
7. Pour half of the cream mixture over the layers, then repeat the process.
8. Top with remaining cheddar cheese and bake for 35-40 minutes or until eggs are set and golden brown.

Cooking Time: 35-40 minutes

Fried chicken and waffles

This classic comfort food dish combines crispy fried chicken with a fluffy waffle and drizzles of sweet and savory goodness. In this recipe, we’ll guide you through the process of making both components from scratch.

Ingredients:

For the Fried Chicken:

– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying

For the Waffles:

– 2 cups all-purpose flour
– 4 tsp baking powder
– 1 tsp salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 4 tbsp melted butter
– Flavorings of your choice (e.g., vanilla extract, cinnamon)

Instructions:

1. Preheat the oil in a deep frying pan to 350°F.
2. In a separate bowl, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dip each chicken piece into buttermilk, then coat with the flour mixture. Fry for 5-7 minutes or until golden brown.
4. For the waffles, preheat a waffle iron according to manufacturer’s instructions. Mix wet ingredients and dry ingredients separately, then combine and pour onto the iron. Cook for 3-5 minutes or until golden brown.

Cooking Time: 20-25 minutes (frying chicken) + 10-15 minutes (cooking waffles)

Southern-style biscuits and jam

Classic Southern-Style Biscuits and Jam Recipe

Get ready to experience the quintessential Southern comfort food with this simple recipe that yields tender, flaky biscuits perfect for sopping up sweet and tangy jam.

Ingredients:

– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup buttermilk

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Add buttermilk and stir until dough comes together in a shaggy mass.
5. Turn dough onto a floured surface and gently knead 2-3 times until it forms a cohesive ball.
6. Roll out to about 1 inch (2.5 cm) thickness and use a biscuit cutter or the rim of a glass to cut out shapes.
7. Place on prepared baking sheet, leaving about 1 inch (2.5 cm) space between each biscuit.
8. Bake for 12-15 minutes, or until golden brown.

Cooking Time: 12-15 minutes

Jam Suggestions:

– Strawberry preserves
– Grape jelly
– Orange marmalade

Enjoy your warm biscuits with a dollop of your favorite jam for the ultimate Southern comfort food experience!

Cheesy grits with sautéed mushrooms

Elevate your breakfast or brunch game with this comforting and flavorful dish, featuring creamy grits infused with melted cheddar cheese and savory sautéed mushrooms.

Ingredients:

– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/2 cup mixed mushrooms (button, cremini, shiitake), sliced
– Salt and pepper to taste
– Optional: chopped scallions or parsley for garnish

Instructions:

1. Bring the water to a boil in a medium saucepan. Gradually whisk in the grits and reduce heat to low. Cook, covered, for 15-20 minutes or until creamy.
2. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and brown slightly (about 5-7 minutes).
3. Stir the grated cheese into the cooked grits until melted and smooth. Season with salt and pepper to taste.
4. Serve the cheesy grits hot, topped with the sautéed mushrooms.

Cooking Time: 25-30 minutes

Pimento cheese omelet

Start your day with a flavorful twist on the classic omelet, featuring the creamy richness of pimento cheese.

Ingredients:
• 2 large eggs
• 1 tablespoon butter
• 1 tablespoon pimento cheese spread
• Salt and pepper to taste
• Optional: chopped green onions or chives for garnish

Instructions:

1. Crack the eggs into a bowl and whisk together with a fork. Season with salt and pepper.
2. Heat the butter in a medium non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
4. Sprinkle the pimento cheese spread evenly across half of the omelet.
5. Use a spatula to gently fold the other half of the omelet over the filling.
6. Cook for an additional 30 seconds to melt the cheese and cook the eggs through.
7. Slide the omelet onto a plate and garnish with chopped green onions or chives, if desired.

Cooking Time: 4-5 minutes

Fried apples with cinnamon

This recipe transforms crisp apples into a sweet and comforting dessert by coating them in a mixture of cinnamon and sugar, then frying until golden brown. A perfect treat for any time of the year!

Ingredients:

– 2-3 apples (Granny Smith or other firm variety), peeled and sliced
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together sugar, flour, cinnamon, and salt.
2. Toss the apple slices in the mixture to coat evenly.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Carefully add the coated apple slices to the skillet in batches, if necessary.
5. Fry for 2-3 minutes on each side or until apples are golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.

Cooking Time: About 10-12 minutes total

Sausage and egg breakfast tacos

Start your day with a flavorful breakfast twist – crispy sausage and scrambled eggs wrapped in a warm tortilla.

Ingredients:

– 1 pound sweet or hot sausage, casings removed
– 4 large eggs
– 1/2 medium onion, diced
– 1/2 medium bell pepper, diced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream

Instructions:

1. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through (about 5-7 minutes).
2. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the diced onion and bell pepper. Cook until tender, about 3-4 minutes.
4. Crack in the eggs and scramble them with a spatula until cooked to desired doneness.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by slicing the cooked sausage and placing it on top of the scrambled eggs, then add any desired toppings.

Cooking Time: 15-20 minutes

Banana pudding French toast

Start your day with a decadent twist on classic French toast, infused with the creamy goodness of banana pudding. This recipe combines tender bread, sweet bananas, and velvety pudding for a breakfast treat that’s sure to impress.

Ingredients:

– 4 slices of bread (preferably challah or brioche)
– 2 ripe bananas, sliced
– 1 cup milk
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 tablespoon sugar
– 1 teaspoon vanilla extract
– Pinch of salt
– Confectioners’ sugar, for dusting (optional)

Instructions:

1. In a shallow dish, whisk together milk, heavy cream, and melted butter.
2. Add sliced bananas to the mixture and stir gently to combine.
3. Dip each bread slice into the banana pudding mixture, coating both sides evenly.
4. Place the coated bread slices on a non-stick skillet or griddle over medium heat.
5. Cook for 2-3 minutes per side, until golden brown and cooked through.
6. Dust with confectioners’ sugar, if desired.

Cooking Time: 8-10 minutes

Collard greens and scrambled eggs

A classic Southern breakfast combo gets a flavorful boost from tender collard greens and fluffy scrambled eggs.

Ingredients:

– 1 bunch collard greens, cleaned and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 large eggs
– Salt and pepper to taste
– 1 tablespoon apple cider vinegar (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the chopped collard greens to the skillet, stirring occasionally. Cook for 5-7 minutes or until the greens have wilted and reduced in size.
3. Crack the eggs into a bowl and whisk until smooth. Pour the egg mixture over the cooked greens and stir gently to combine.
4. Reduce heat to medium-low and cook, stirring occasionally, until the eggs are scrambled and tender, about 5-7 minutes.
5. Season with salt, pepper, and apple cider vinegar (if using). Serve hot and enjoy!

Cooking Time: Approximately 15-20 minutes

Peach cobbler oatmeal

Start your day with a warm and comforting bowl of peach cobbler oatmeal, combining the flavors of ripe peaches, crunchy oat topping, and creamy milk.

Ingredients:

– 1/2 cup rolled oats
– 1 cup water or milk
– 1 tablespoon brown sugar
– 1/4 teaspoon ground cinnamon
– 1/2 cup diced fresh peaches (or canned)
– 2 tablespoons honey
– 1/4 cup chopped pecans (optional)

Instructions:

1. In a pot, bring the water or milk to a simmer.
2. Add the oats, brown sugar, and cinnamon. Cook for 5-7 minutes or until the oats have absorbed most of the liquid.
3. Stir in the diced peaches and honey.
4. In a separate pan, toast the chopped pecans over medium heat for 2-3 minutes or until fragrant.
5. Spoon the oat mixture into a bowl and top with the toasted pecans (if using).
6. Cook for an additional 1-2 minutes or until the oatmeal has reached your desired consistency.

Cooking Time: 10-12 minutes

Enjoy your warm and delicious Peach Cobbler Oatmeal!

Summary

Get ready for a cozy morning with these 18 hearty Southern breakfast recipes! From classic buttermilk biscuits with sausage gravy to sweet potato hash with fried eggs, there’s something for everyone. Try your hand at Southern-style grits with cheese or pecan waffles with maple syrup. Or go for something more indulgent like fried chicken and waffles or banana pudding French toast. Whether you’re in the mood for something comforting and familiar or adventurous and new, these recipes are sure to start your day off right.

Are you looking to add some excitement to your meals? Look no further! Dried baby lima beans are a versatile ingredient that can be used in a variety of dishes, from soups and stews to casseroles and salads. In this article, we’ll explore 18 flavorful dried baby lima beans recipes for every occasion.

From classic Southern-style comfort food to international-inspired flavors, these recipes showcase the versatility and deliciousness of dried baby lima beans. Whether you’re looking for a hearty soup or a side dish that’s sure to please, we’ve got you covered.

In this article, we’ll dive into recipes like Slow-Cooked Southern-Style Baby Lima Beans with Ham Hocks, Garlic Butter Baby Lima Beans with Fresh Herbs, and many more. So go ahead, get cooking, and discover the delicious world of dried baby lima beans!

Slow-Cooked Southern-Style Baby Lima Beans with Ham Hocks

These tender, flavorful baby lima beans are slow-cooked to perfection with the rich, smoky flavor of ham hocks. This classic Southern recipe is a staple for any comfort food lover.

Ingredients:

– 1 pound dried baby lima beans, soaked overnight and drained
– 2 ham hocks, rinsed and pat dry
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat slow cooker to low.
2. Add lima beans, ham hocks, onion, garlic, salt, and pepper to the slow cooker.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Remove ham hocks from the pot and chop into small pieces. Return to the slow cooker.
5. Serve warm, garnished with chopped fresh parsley if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Garlic Butter Baby Lima Beans with Fresh Herbs

Elevate your side dish game with this flavorful recipe that combines the sweetness of baby lima beans with the savory goodness of garlic and fresh herbs. This simple yet impressive dish is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 cup baby lima beans, drained and rinsed
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lima beans and enough water to cover them by about an inch. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until tender.
3. Drain and rinse the lima beans with cold water.
4. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly.
5. Stir in parsley and chives. Cook for an additional minute.
6. Add cooked lima beans to the skillet and toss until well coated with the garlic butter mixture.
7. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Spicy Cajun Baby Lima Beans and Sausage Skillet

Get ready for a flavorful and spicy one-pot wonder that combines the creamy sweetness of baby lima beans with the bold, savory flavor of Cajun sausage.

Ingredients:

– 1 lb baby lima beans
– 1 lb Cajun sausage (such as Andouille or smoked sausage), sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 1/4 cup chicken broth

Instructions:

1. Heat oil in a large cast-iron skillet over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent, about 3 minutes.
4. Stir in cumin, paprika, and cayenne pepper. Cook for 1 minute.
5. Add baby lima beans, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until beans are tender.

Cooking Time: 30-40 minutes

Creamy Coconut Curry Baby Lima Beans

This recipe combines the natural sweetness of baby lima beans with the rich flavors of coconut and curry, making it a unique and delicious side dish or main course. Perfect for a quick and satisfying meal.

Ingredients:

– 1 cup baby lima beans
– 2 tablespoons coconut oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Rinse the baby lima beans and pick out any debris or stones.
2. Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Stir in the curry powder and cook for 1 minute.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the baby lima beans and season with salt and pepper to taste.
7. Reduce heat to low and let simmer for 15-20 minutes or until the beans are tender.
8. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20 minutes

Mediterranean Baby Lima Beans with Tomatoes and Feta

This hearty and flavorful dish combines the creamy texture of baby lima beans with the brightness of tomatoes, tanginess of feta, and a hint of Mediterranean spices. Perfect as a side or light main course.

Ingredients:

– 1 cup baby lima beans, drained and rinsed
– 2 medium tomatoes, diced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the baby lima beans, diced tomatoes, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer, covered, for 20-25 minutes or until the beans are tender.
5. Stir in crumbled feta cheese and cook for an additional 2-3 minutes, until melted.
6. Serve warm, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Smoky Bacon and Baby Lima Beans Soup

This hearty soup combines the smoky sweetness of bacon with the tender goodness of baby lima beans, perfect for a cozy evening meal. A comforting blend of flavors that’s sure to warm your soul.

Ingredients:

– 6 slices of thick-cut bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup of baby lima beans, drained and rinsed
– 4 cups of chicken broth
– 1/2 cup of heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook the bacon in a large pot over medium heat until crispy. Remove from pot and set aside.
2. Add onion and garlic to the same pot; cook until softened, about 5 minutes.
3. Add baby lima beans, chicken broth, and cooked bacon back into the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until beans are tender.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-35 minutes

Lemon Garlic Roasted Baby Lima Beans

Elevate your vegetable game with this vibrant and flavorful recipe that combines the sweetness of baby lima beans with the brightness of lemon and pungency of garlic.

Ingredients:

– 1 cup baby lima beans, rinsed and drained
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss the baby lima beans with garlic, lemon juice, and olive oil until well coated.
3. Season with salt and pepper to taste.
4. Spread the bean mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 15-20 minutes or until tender and caramelized.
6. Garnish with fresh parsley or thyme leaves, if desired.

Cooking Time: 15-20 minutes

Vegetarian Baby Lima Beans Stew with Root Vegetables

This comforting stew is a great way to warm up on a chilly day, packed with protein-rich baby lima beans and a medley of root vegetables. This recipe makes 4-6 servings.

Ingredients:
• 1 cup dried baby lima beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups vegetable broth

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, carrots, potatoes, and sweet potato. Cook until the vegetables are tender, about 10 minutes.
3. Add the soaked baby lima beans, thyme, salt, and pepper. Pour in the vegetable broth.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the beans are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Mexican-Style Baby Lima Beans with Chorizo

This recipe combines the creamy sweetness of baby lima beans with the spicy kick of chorizo, perfect for a flavorful and filling side dish or main course.

Ingredients:

– 1 pound baby lima beans
– 1/2 pound Mexican chorizo sausage, casings removed
– 1 onion, chopped
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chicken broth

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chorizo sausage and cook, breaking it up with a spoon, until browned and crispy, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent, about 3-4 minutes.
4. Add the baby lima beans, cumin, salt, and pepper to the skillet; stir to combine.
5. Pour in the chicken broth and bring to a simmer.
6. Reduce heat to low and let cook, covered, for 15-20 minutes or until the lima beans are tender.

Cooking Time: 25-30 minutes

Herbed Baby Lima Beans and Rice Pilaf

This flavorful pilaf combines succulent baby lima beans with aromatic herbs and savory rice, perfect for a comforting side dish or light lunch. With its delicate balance of textures and tastes, this recipe is sure to become a family favorite.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh baby lima beans, shelled and drained
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add rice and cook for 1-2 minutes, stirring constantly.
4. Add water, thyme, paprika, salt, and pepper; bring to a boil.
5. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
6. Stir in baby lima beans and cook for an additional 2-3 minutes, until heated through.
7. Garnish with chopped parsley, if desired.

Cooking Time: 20-22 minutes

Baby Lima Beans Salad with Avocado and Lime Dressing

This refreshing salad combines the natural sweetness of baby lima beans with the creaminess of avocado, all tied together with a zesty lime dressing. Perfect for a light and healthy meal or as a side dish.

Ingredients:

– 1 cup cooked baby lima beans
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked baby lima beans, diced avocado, and thinly sliced red onion.
2. Squeeze the lime juice over the salad and sprinkle with chopped cilantro.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: None! This salad is ready in just a few minutes.

Cheesy Baked Baby Lima Beans Casserole

This creamy casserole is a comforting twist on traditional lima beans, perfect for a cozy dinner or special occasion. With a rich blend of cheese and savory flavors, it’s sure to become a family favorite.

Ingredients:

– 1 pound baby lima beans
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup milk
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lima beans according to package instructions until tender.
3. In a large skillet, sauté onion and garlic in butter until softened.
4. Combine cooked lima beans, cheese mixture (mixing cheddar, mozzarella, and milk), and onion mixture in a 9×13 inch baking dish.
5. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.

Cooking Time: 25-30 minutes

Indian-Spiced Baby Lima Beans with Cumin and Turmeric

This recipe elevates humble baby lima beans to new heights by infusing them with the warm, aromatic flavors of India. Perfect as a side dish or added to rice bowls or curries.

Ingredients:

– 1 cup baby lima beans
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1/4 cup water

Instructions:

1. Rinse the baby lima beans and soak them in water for at least 30 minutes.
2. Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent.
3. Drain and add the soaked baby lima beans, cumin, turmeric, garam masala powder, and salt. Stir well to combine.
4. Cook for 20-25 minutes or until the beans are tender, adding water as needed to maintain moisture.
5. Serve warm, garnished with fresh cilantro if desired.

Cooking Time: 20-25 minutes

Baby Lima Beans Hummus with Toasted Pita

This recipe combines the nutty flavor of baby lima beans with the classic Middle Eastern dip, hummus. Serve it with toasted pita bread for a satisfying snack or appetizer.

Ingredients:

– 1 cup cooked baby lima beans
– 1/4 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
– Toasted pita bread

Instructions:

1. Drain and rinse the baby lima beans.
2. In a blender or food processor, combine the baby lima beans, chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
3. With the blender running, slowly add the olive oil and water. Continue blending until the desired consistency is reached.
4. Taste and adjust the seasoning as needed.
5. Serve the hummus with toasted pita bread.

Cooking Time: 10 minutes

One-Pot Baby Lima Beans and Chicken Thighs

One-Pot Baby Lima Beans and Chicken Thighs: A flavorful and comforting dish that’s perfect for a weeknight dinner. This recipe combines tender chicken thighs, creamy baby lima beans, and aromatic spices for a deliciously easy meal.

Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1 cup baby lima beans (fresh or frozen)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) chicken broth
– 1/4 cup water

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken thighs and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until the onion is translucent, about 4-5 minutes.
4. Add the paprika, salt, and pepper to the pot, stirring to combine.
5. Add the baby lima beans, chicken broth, and water to the pot. Stir to combine.
6. Return the chicken thighs to the pot; cover and bring to a boil.
7. Reduce heat to low; simmer for 20-25 minutes or until the chicken is cooked through and the beans are tender.

Cooking Time: 25-30 minutes

Baby Lima Beans and Kale Stir-Fry with Sesame Oil

This recipe is a flavorful and healthy combination of tender baby lima beans, wilted kale, and savory sesame oil. Perfect for a weeknight dinner or lunch prep, it’s ready in under 30 minutes.

Ingredients:

– 1 cup baby lima beans
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat

Instructions:

1. Rinse the baby lima beans and cook according to package instructions or soak overnight and boil until tender.
2. Heat sesame oil in a large skillet over medium-high heat. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked baby lima beans and chopped kale to the skillet. Stir-fry until the kale is wilted, about 5 minutes.
5. Season with salt, pepper, and red pepper flakes (if using). Serve hot over rice or noodles.

Cooking Time: 20-25 minutes

Sweet and Tangy BBQ Baby Lima Beans

This sweet and tangy BBQ baby lima beans recipe is a twist on traditional barbecue flavors, with a perfect balance of sweetness from brown sugar and tanginess from apple cider vinegar. These tender and flavorful beans make a great side dish or topping for your favorite barbecue favorites.

Ingredients:

– 1 pound dried baby lima beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soaked lima beans, chopped onion, and minced garlic.
3. In a separate bowl, whisk together ketchup, brown sugar, and apple cider vinegar.
4. Pour the BBQ mixture over the lima bean mixture and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until beans are tender.
7. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Baby Lima Beans and Cornbread Bake

This classic Southern dish combines tender baby lima beans with a crispy cornbread crust, perfect for a cozy evening meal or potluck gathering.

Ingredients:

– 1 cup baby lima beans, drained and rinsed
– 2 cups water
– 1 tablespoon butter
– 1 medium onion, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cornbread mix
– 1/2 cup milk

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine lima beans and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until tender.
3. Stir in butter, onion, thyme, salt, and pepper.
4. In a separate bowl, mix cornbread mix with milk.
5. Pour the cooked lima bean mixture into a 9×13-inch baking dish. Top with cornbread mixture.
6. Bake for 30-35 minutes or until cornbread is golden brown and set.

Cooking Time: 45-50 minutes

Summary

Get ready to elevate your meal game with these 18 flavorful recipes featuring dried baby lima beans! From hearty stews and soups to quick and easy stir-fries, there’s something for every occasion. Try Slow-Cooked Southern-Style Baby Lima Beans with Ham Hocks or Spicy Cajun Baby Lima Beans and Sausage Skillet for a savory twist. Or, go Mediterranean with Tomatoes and Feta or Creamy Coconut Curry Baby Lima Beans for a taste of the exotic. Whether you’re a vegetarian or a meat-lover, there’s a recipe here to satisfy your cravings.