TravelTalkOnline Forums People Talk Recipes Lima Bean recipes?

OK... I love lima beans, but my wife & basically everyone I know hate them...
consequently I never get them, unless I have a small can of the baby limas for myself... alone...
anyone have a good lima bean recipe for people who don't like Lima Beans?
for the life of me I can't understand why so few people like them??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

I did find This Recipe and I know I'd love it, but I won't make it if nobody else will eat it...

It's a pain. Lima's just aren't popular and I love them. Don't know how to disguise them though. I love making a big pot of Lima's and ham and then keep some in the freezer. Can't find the large canned or frozen Lima's in the stores here. You have to get dried.

Brian, I don't know anyone that likes lima beans, myself included.

such a mis-understood little legume...
don't know where they got the bad rep???
they are really high in fiber, and great for fixing your cholesterol!

Brian, I love all kinds of lugumes except for lima beans. They do have a bad rep...wonder why.

Put me in the plus column for limas but I just buy a bag af frozen, cook them in a little water and add a pat of butter. I have also done the soup thing, hamhock, celery onion, chicken stock with dried and my dad used to make a lamb cassoulet with dried limas but it is definately an underated bean.

I just love the basic succotash! Lima's and corn and cream... Yummmmm...
when I was a kid we'd go to Lorraine Murphy's and get popovers, and I used to fill them with the succotash!
To die for...

When I cook the frozen ones, I do like you and add a bit of butter but also add some tarragon. Very tasty and I can get some takers that way.

Love limas...all sizes and colors. My husband particularly likes the white limas which I make by sauteeing a little onion in butter adding cream (such as half an half) then putting in the limas and heating until hot. Careful not to let the cream curdle.

I make succotash and even my kids like it. Cook limas...add fresh corn (milk the cob) and add stewed tomatoes............yum!

gotta agree...succotash is one of the great side dishes of all time. Lima Beans like Brussels Sprouts are unique in flavor and appearance. They also go well cold in a salad with corn, red onions, scallions, cilantro and diced tomato with a chipotle dressing

I LOVE lima beans! My favorite way to eat them is just with butter and salt. I buy the frozen baby limas. I think the reason they get such a bad rep is that everyone overcooks them and they become a mealy mush.

I posted a recipe here a while back, about putting them in a foil packet with fish. That's a really good meal, but really does nothing to disguise the limas.

I like the tarragon idea..I'll have to try that.

Seems people either really love LB's or really hate them...
doesn't seem to be any inbetween!
BUT everyone I know that says they don't like them, have never even tried them since they were 8-10 years old!
give the poor little mis-understood legume a try, you may find your tastes have changed!

Ok Brian...I'm game when I go shopping again I'll buy some and give them a try.
Now can you answer a question for me? How much is a sprig? I have recipes that call for a sprig or thyme, a sprig of rosemary, a sprig of tarragon and I'm really at a loss as to just HOW much to put in!

annie- not brian, but i hope u don't mind me answering... a sprig is a single stem of whichever herb u r using. and generally, if using fresh herbs, u want to add it towards the end of cooking.

Thanks CS but how long a stem...that's the problem. I have rosemary, tarragon, thyme, oregano, etc. growing in my garden and I really don't know how long a sprig to put in my recipes.

oh i see your dilemma... well i don't have a green thumb and buy my fresh herbs... let's see, i'd say most sprigs i've seen are approx 6" in length. however, with fresh herbs, often times it's a matter of taste and a little more or less shouldn't ruin a recipe.

There is nothing better than a nice pot of summer butter beans (baby limas) all you need is some butter, water, salt, pepper and the beans. Bring to a boil, then simmer for an hour. That is good eats!

That's for me... too bad I can't find anyone else to share them with me...

John and I both love Lima Beans. We only make frozen. Southern Living had a couple recipes not to long for Lima's I see if I can find them.

Michelle

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867494

Hope this works

Michelle

Yummmm... the dip looks great... I might even be able to slip that by the non-believers... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Let me know if you make it!

Bri.....it's one of those veggies that you either like or hate. My hubby LOVES them and would eat them every night. I've been making frozen Edamame for him which he loves and thinks they're Lima beans. I micro them and add a pat of butter. They taste the same IMO. I eat them but don't love them. My nonnie used to make a 'pasta fazool' with them sometimes. The garlicky flavor made them edible. She was quick the creative cook! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Give that a shot.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> C

Hi Annie, I agree with other posters... a sprig is one branch, usually about 6" long or so...
when I use one I usually whack it once or twice with a meat hammer, to break the surface of the leaves, for more flavor...
putting them in a HOT frypan, with no oil or butter, just dry, for 30 seconds or so and turning often will also release the oils in the leaves...
if using this method, you do not want the sprigs to brown, at all, really just heat them for a few seconds...

There ain't nothin' better than lima bean soup, with corn bread. If you ask nice, I'll have my wife let loose of the recipe.

s'il vous plaît?

OK, Brian here it is:

1 bag (14-16 oz) frozen lima beans
1 lb Jimmy Dean sausage(mild)
1 med size jar Picante sauce(mild) or hot if you prefer
2 reg. sized cans diced tomatoes

Cook beans according to package directions. Brown sausage and drain. Stir in other ingredients and simmer for 2-3 hours.
Serve with Martha White Sweet Yellow Cornbread.

Serve and enjoy!!