RCP: "Subtle" Lima Beans

%^)

Lima beans have always fallen pretty far down my list of "likable" green vegetables ... the flavor always seemed too "green" ... and while I've seen descriptions of "soft, starchy creaminess", they've always seemed more "pasty" than creamy ... here's a recipe adapted from "Burt Wolf's Menu Cookbook" that seems to "subtle" out part of the lima bean flavor that is offputting to me and does, IMHO, make them a bit more creamy ...

Two 10 oz. packages frozen Lima beans
1 C Water
2 T Fresh lemon juice
1/2 t Salt

For sauce:
2 T Butter
Grated zest of 1 Lemon
6 Scallions, thinly sliced
1 large clove fresh Garlic, minced
2 t Fresh rosemary, chopped
Pinch of cayenne pepper
3/4 t Salt
1 T Fresh parsley, chopped

In a saucepan over medium-high heat, combine the lima beans, water, lemon juice, and salt ... cook for 5 to 7 minutes or until the lima bean are just tender ... drain the beans and set aside ...

In a small saute pan over medium-low heat, melt the butter ... add the lemon zest, scallions, garlic, rosemary, and cayenne pepper ... cook for about 2 minutes or until the scallions just begin to soften ... stir in the salt ... add the cooked lima beans to the sauce, stir, and heat thoroughly ... stir in the parsley, remove from heat, and serve ...

Aproximately 4 servings

Clink !

%^)

[Jenise]

Pasty, eh? I can see what you mean if you're using the larger fordhook beans, though I personally like that about them. Have you tried baby limas? They're a little crunchier, not so pasty. You might enjoy edamames (soy beans) as a substitute, too--similar flavor, different texture and definitely not pasty.

Bill, I am not a big lima bean fan, but I love butterbeans. I made a big pot of butterbean soup to go with the cold weather last week. I used a 1 pound bag of large white butterbeans, soaked them overnight. Next day I put them to cooking in a stock pot with water covering the beans by about 4 inches. During the intervening time, I minced a carrot, a rib of celery, a medium sized yellow onion and 4 cloves of garlic. While the beans were cooking I dumped the vegs in and added one bay leaf and a large pinch of kosher salt. at serving time I added a few grinds of black pepper and a little more salt. Served in a bowl with a demi baguette of very crusty bread. YUM!

Know this is a delicate subject, but here is what we do:

Take frozen fordhooks (10 or 16 oz), but into heavy saucepan, cover with chicken stock; add chives, some EVOO, lotsa granulated garlic, salt & pepper. Cook down into all liquid is evaporated. Wonderful!