Doc Martin Lima Beans...?
I must admit, when it comes to lima beans, I know absolutely nothing. I can't recall having ever cooked them; they've always seemed so bland and uninteresting that I've never even explored their potential.
But the local produce farm has a sign outside announcing that Doc Martin Lima Beans are in, and I'm wondering why the announcement? And last night, while dining at a local bistro, I noticed that Doc Martins were a featured ingredient in a dish called "Succotash 'Cannelloni'". So now I'm curious -- is there something special about these beans that I ought to know about? What's the deal with these lima beans? Should I try them? And how should I prepare them if I do buy them? Please -- educate me. Thanks.
I was introduced to Doc Martins 15 years ago & ever since cannot wait until near the end of Summer when they are available. Unlike most vegetables the bigger they are the better they taste. As for serving them I like the taste so much I only cook them is a little lightly salted water & would not consider adding anything else. If I'm using a recipe where lima beans were included I would use ordinary limas & never Doc Martins. To me that would be like mixing an expensive scotch with ginger ale.
Should you try them. absolutely.
You may want to consult this book for more information on these beans:
Weaver, William Woys, Heirloom vegetable gardening: a master gardener's guide to planting, growing, seed saving, and cultural history
This site may be helpful to you as well:
i'm not familiar with doc martin lima beans. i make baby limas by rendering some good bacon, chopped up, then adding the limas with just enough water to barely cover. season with salt and pepper. cover and simmer for a while (maybe 10 minutes), then add some milk (1/4 cup or so), finish cooking till tender. add a tablespoon or less of good sweet butter. let it melt, then serve, preferably with some good, non-sweet crusty cornbread to dip in the pot liquor. that's good eatin', my friend!
or, if you want more variety, here's a ton of appetizing recipes: http://www.epicurious.com/tools/searc...