Lima Beans

donna

Brev. Brig. Gen'l
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May 12, 2010
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Now Florida but always a Kentuckian
256px-Lima_beans_fresh.jpg
Lima beans fresh
David E Mead [CC0], via Wikimedia Commons


My husband loves Lima Beans so thought find old recipe for them. This recipe from "The Kentucky Housewife" by Lettice Bryan, 1839.

Lima Beans., removed from shells. These beans are very fine, and should be full grown, but quite tender. Having shelled them, rinse them in cold water and boil them till soft, throwing in a small handful of salt; drain and serve them, and pat over them pepper and melted butter.
 
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My SC granny put stewed tomatoes and okra with the lima beans. I remember her making this a couple times. She made creamed butter beans that had ham bits in it and went especially well with pork chops. Granny never wrote any of these recipes down, though! Remember the lima beans and okra was a little hot. Sure wish I'd been old enough to pay more attention to how she made stuff. :cry:
 
Ever since diane brought up what is difference in Lima Beans and Butter Beans, have been reading all kinds of material on the subject.

It seems from all I have read that all foods have multiple names. Butter Beans is the other name for Lima Beans. There are two common varieties of lima beans, the baby lima bean and the Fordhook lima bean. Although often confused, they are the same bean in different stages of development.

Fordhook lima beans are commonly called butter beans.

It is interesting that these large beans are called butter beans or Madagascar beans in Europe. Most limas sold in Europe come from Madagascar (or Mauritius).
 
One of our favorite vegetable dishes is Succotash. Here is recipe my grandmother liked from her favorite cookbook, "The American Woman's Cook Book", edited by Ruth Berolzheimer, 1946.

Succotash

2 cups green corn or 1 cup dried corn
2 cups fresh Lima, string or butter beans or 1 cup dried Lima beans
Salt and pepper
1 cup milk
4 tablespoons butter

If fresh vegetables are used, cut the corn from the cob. Cover the beans with the least possible amount of boiling water, to prevent scorching, and cook until tender. Drain off the water, add the corn and the milk and cook slowly until the corn is tender. Add the butter and other seasoning.

When dried corn and beans are used, soak both separately over night. In the morning, cover the beans with fresh water, and boil them very gently until tender. Do not drain the water from the corn, but reduce heat so it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover. cook slowly until tender and drain off the water to save for soup. Add the milk and seasoning.
 
From the Cookbook, "The Frugal Gourmet" by Jeff Smith:

Misaquatash (American Indian)

This is the original dish from which we get the term succotash.

Here is Smith's recreated recipe:

1 16 ounce can kidney beans, drained
1 10 ounce package frozen corn
butter
salt and pepper to taste

Cook the kidney beans and corn together. Smith states, "originally bear grease was added to this dish, but I suggest a little butter, salt, and pepper".

From" "The Frugal Gourmet" by Jeff Smith, Ballantine Books, New York, 1984, page 333.
 
Sad to say but of all the great things donna and diane have brought to these pages that make your mouth water, for me, I have to draw the line at lima beans. Never did like em, probably because they were a staple at my grandmothers table. They are the only beans I never did care for.
 
Sad to say but of all the great things donna and diane have brought to these pages that make your mouth water, for me, I have to draw the line at lima beans. Never did like em, probably because they were a staple at my grandmothers table. They are the only beans I never did care for.
Same with me. If I'm alone and to lazy to cook, I will sometimes open a can of mixed beans, dump some sauce on it and heat it up, devour the whole thing. But Lima's? I pick them out.
 
I know several of you hate Lima Beans but like bacon. Try this recipe:

"Special Lima Beans"

4 slices of bacon
1/2 cup water
1 clove garlic, chopped or crushed
1 inch sprig fresh or 1/8 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 quart fresh or frozen lima beans
1/4 cup grated cheese

Fry bacon in a small skillet. Remove when crisp and drain on paper towel. Put the bacon fat, water, garlic, oregano, salt, and pepper in a 1 1/2 quart saucepan with a lid and bring to a boil. Simmer one minute. Add the lima beans. Cover and cook on medium heat approximately 6 minutes. if fresh, 5 minutes if frozen, until tender. Do not overcook. Serve in heated dish, topped with the grated cheese.

From: "Betty Groff's Country Goodness Cookbook".
 
I know several of you hate Lima Beans but like bacon. Try this recipe:

"Special Lima Beans"

4 slices of bacon
1/2 cup water
1 clove garlic, chopped or crushed
1 inch sprig fresh or 1/8 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 quart fresh or frozen lima beans
1/4 cup grated cheese

Fry bacon in a small skillet. Remove when crisp and drain on paper towel. Put the bacon fat, water, garlic, oregano, salt, and pepper in a 1 1/2 quart saucepan with a lid and bring to a boil. Simmer one minute. Add the lima beans. Cover and cook on medium heat approximately 6 minutes. if fresh, 5 minutes if frozen, until tender. Do not overcook. Serve in heated dish, topped with the grated cheese.

From: "Betty Groff's Country Goodness Cookbook".
That would probably be really good, without the Lima beans (and the water) Ppttooie!:giggle:
 
I know several of you hate Lima Beans but like bacon. Try this recipe:

"Special Lima Beans"

4 slices of bacon
1/2 cup water
1 clove garlic, chopped or crushed
1 inch sprig fresh or 1/8 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 quart fresh or frozen lima beans
1/4 cup grated cheese

Fry bacon in a small skillet. Remove when crisp and drain on paper towel. Put the bacon fat, water, garlic, oregano, salt, and pepper in a 1 1/2 quart saucepan with a lid and bring to a boil. Simmer one minute. Add the lima beans. Cover and cook on medium heat approximately 6 minutes. if fresh, 5 minutes if frozen, until tender. Do not overcook. Serve in heated dish, topped with the grated cheese.

From: "Betty Groff's Country Goodness Cookbook".
That sounds delicious. Will have to try.
 
Found another lima bean recipe to try. This one is Tomatoes and Lima Beans.

4 tomatoes
1 1/2 cups lima beans, cooked
1 tablespoon parsley
2 tablespoons onions, grated
1/2 cup nuts. chopped fine
2 tablespoons celery, minced
salt and pepper to taste
French dressing

Cut a slice from the top of the tomato and remove pulp with a spoon. Mix beans, parsley, onion, nuts and celery with the French Dressing to moisten. Fill tomatoes with the mixture and chill. Serve with more dressing. If you prefer, you can just slice the tomatoes thickly and pile mixture on top.

Recipe from my aunt.
 
Homemade French Dressing for the Tomatoes and Lima Bean Salad

1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon prepared mustard
4 tablespoons olive oil
1 1/2 tablespoons vinegar

In a shallow dish, mix, salt, pepper and paprika. Add mustard and oil. Stir well to mix. Add the vinegar a little at a time, beating the mixture with a fork. Serve as soon as it mixed well.
 
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