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Aug 10, 2009 10:58 AM

Lima bean skin problem

Making a batch of ham hocks w/ limas (heat wave caught me by surprise). How do you avoid the floating skins problem -- other than spooning them out one by one. Or are we supposed to enjoy them as part of the casserole? They were soaked overnight, then I put them in a pot w/ham hocks that had been simmering for an hour, along w/some aromatics..

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  1. A thorough bean pre-soak (8+ hours) should minimize the skin "splittage", but if there's no splitting the starch can't get out to naturally thicken the dish.