Dried small green lima beans- is there a good use?
A friend sent me a care package from NOLA and the dried lima beans were included. My only experience with any kind of limas was bad- my mother boiled the big ones and then poured cold milk over them.
Your suggestions would be most welcome, so long as they don't involve cold milk on warm lima beans.
Soak and cook them as you would other dried beans, then make succotash, for which recipes abound. They can vary, but the beans and corn are constants. It looks very pretty if red bell pepper is added. Some have sauce, others are just the cooked vegetables. Some butter never hurts, either!
By the way, large lima beans, which are white, are commonly called butter beans, and you can buy them canned as well as dried. Green lima beans, which are smaller, are NOT the same thing. The flavor is different, too. The confusion, according to Wikipedia, is because both types of bean, which originated in South America, were first exported in cartons labeled for their origin, which was Lima, Peru.
United States Senate Navy Bean Soup http://www.senate.gov/reference/refer...
That's official. (can be made with smoked turkey leg instead of ham) Or other bean soup/stew.
Dried small green lima beans can be used in pretty much all recipes that use other smallish dried beans. I confess to being a lima bean fan, and The recipes from alarash and alkapal sound wonderful to me, but would, I think work with fresh or frozen small limas.
Lima Beans ~ Butter Beans are common names for Phaseolus Lunatus, a large seeded annual. Most Botanist agree and are comfortable on this. It's home cooks, some chefs, etc, that can't make up there mind. In My South, the terms are frequently used interchangeably. There are many varieties, sizes, etc, as well as being harvested at different stages of maturity that can and do affect the flavor/texture. ~~ My guess is your friend sent you a bag of Camellia Brand beans labeled as 'Baby Lima's. There are many recipes/cooking methods for this dried bean. ~ One quite common here is: Soak, and then cook/simmer with your favorite 'pork' seasoning meat....Smoked Hocks, Ham, Neck Bones, Bacon, Tasso etc. until somewhat creamy, but with many beans still intact. Some folks use smoked turkey for seasoning as well ~~~ Pass the Cornbread!!!
Thank you all.
I needed to know the methods and mixes. Yes, they are Camellia brand and I know Camellia are great products.
I also have some Benton Bacon ends with lots of smoky meat so tonight, the beans go in the pressure cooker and then on to creativity.