Thanks in advance.

Are you talking green lima beans or dried lima (butter) beans?

Short version: Bake them in the oven on a cedar board.

Throw away the limas, eat the board.

I do a dried lima and ham crock pot thing. I can find the recipe if you're interested.

Dried large limas simmered with either lots of bacon grease and black pepper or chunks of hame are a fine thing. Hate the green ones. A Greek version cooked with lots of olive oil, tomatoes, onions and garlic and dill are really good too.

1 pound large white dried limas
1 finely chopped onion
2 minced garlic cloves
2 finely chopped carrots
1 finely chopped celery stalk
1/2 cup chopped parsley
2 TB chopped fresh dill weed or 1 TB dried
juice of 1 lemon
3/4 cup olive oil
1 can whole tomatoes (15 oz)
1 tsp fines herbes
2 tsp chicken stock concentrate or bullion cubes (I use homemade chicken broth)
Salt & Pepper

Soak beans overnight, drain, then parboil in water for 25 minutes, drain.

In dutch oven of heavy pot saute onion, garlic, carrots, celery & parsley. Add dill, fines herbes, lemon juice, tomatoes (broken up) with juice and 2 cups of water and boullion or 2 cups of chicken broth. Season to taste with salt & pepper and simmer for 20 minutes. Add beans and an additional 2 cups water and simmer for another 25 minutes, or until beans are tender. May be served hot or cold and is delicious with roasts or fish. Also makes a nice appetizer with pita bread at room temperature.

quote:

Originally posted by PHPaul:
Short version: Bake them in the oven on a cedar board.

Throw away the limas, eat the board.

This is the way.

No such thing as a good lima bean.

quote:

Originally posted by Expert308:
No such thing as a good lima bean.

Butter beans are wonderful, but I guess it is a Southern thing. I hate green ones too.

I wouldn’t eat my Lima beans once when I was a kid. Boy and howdy did I learn a lesson that day.
Mom: eat em
Me: no
Camera expands to see mom leap up, grab Mike and shove him into a corner with the bowl
Mom: (whispers) you’re gonna eat ALL of them even if you throw em up
Me: eats a whole serving bowl of Lima beans (twitches when limas are brought up)

Lessons learned:
1. Mom is no joke
2. Mom will whip your ass
3. Force feeding a 5 yo exists
4. Don’t fuck with mom

Probably green frozen type.

quote:

Originally posted by bendable:
Probably green frozen type.

Classic Succotash from Southern Living
10 oz. fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 oz. fresh okra, cut into 1/2-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 1/4 tsp. kosher salt
1/4 tsp. black pepper
3 Tbsp. butter
5 oz. cherry tomatoes, halved (1 cup)
1/4 cup thinly sliced fresh basil
DIRECTIONS
Cook lima beans:
Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low,
and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside

Cook bacon:
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning
once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.

Sauté the veggies:
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6
minutes.
Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to
6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Add tomatoes and basil:
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately

Butter Bean Curry

Kinda like Indian Butter Chicken, only using butter beans rather than meat. (Butter beans are a type of lima beans.)


1-2 tbsp butter or oil
1 medium onion, quartered then sliced
2 garlic cloves, grated or finely diced
1 tsp grated fresh ginger, or 1/4 tsp dried ginger
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp chili powder
1/8 tsp cayenne pepper
2 tbsp tomato paste
16 oz can of butter beans (get the unseasoned kind)
1/2 cup of heavy cream
Salt, to taste
2 tbsp cilantro, chopped
1 green onion, finely sliced
Juice of 1/2 lemon
Naan flatbread

1) In a medium-sized pan over medium heat, add butter/oil then add the sliced onion. Cook onion until softened slightly, about 5 minutes, stirring frequently.

2) Add the garlic, ginger, spices, and tomato paste. Cook for 2 minutes, stirring often.

3) Pour in the butter beans along with the liquid from the can, scraping the bottom of the pan, then add in the cream. Stir well to combine everything, bring to a bubbling simmer, then drop heat to low and simmer for ~5 minutes or until desired thickness.

4) Remove from heat. Taste and salt accordingly.

5) Mix together the chopped cilantro, sliced spring onion, and lemon juice in a small bowl, then add on top of the bean curry.

6) Serve with warm naan for scooping.

You eat them with a human liver and a nice Chianti.


Maybe that was Fava Beans.

I am just a city raised country boy,

fordhook limas if you can find them (usually frozen)

boil in hot water, add a can of drained corn (shoepeg is gooder, yellow will do,) and add about a tablespoon of butter, and a very generous shake of black pepper,
drain when all are done and serve with whatever you like, or eat it as a stand alone,



dad used to cook the big bland looking lima's but they were mushy and extremely bland,


Baby Butterbeans are good too, add butter and black pepper

Sauté them with okra then toss everything including the pan in the trash.

quote:

Originally posted by PHPaul:
Short version: Bake them in the oven on a cedar board.

Throw away the limas, eat the board.

Thank you! Based on the limas I was forced to eat as a kid, I was thinking “Throw them in the trash”, but your recipe is much better.

I put the beans in a pan with a bit of olive oil.

Add some kale and mix it up

Add some heat and stir occasionally.

I then slide everything into the garbage can

I keep it simple, cook the limas and then add butter and garlic salt.