Linking the dried bean thread:
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I adore baby limas. Maybe my favorite bean. Both fresh (or fresh frozen) and from dried
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It’s one of our go tos as well. We get the six pack on Amazon
Camellia Brand Dried Green Baby Lima Beans, 1 Pound (Pack of 6) https://a.co/d/cruMORk
Amazing how big they plump up from the dried compared to some other beans.
Where do you find fresh ones ? Is it a pain in the arse like favas?
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I buy both dried and fresh from the indian store, or occasionally at middle eastern or mediterranean / Greek stores.
Fresh (frozen) are also available at some regular grocery stores near me, but not all the time.
Single shelling - not double like favas. (If you do buy frozen favas, you may still have to do the second shelling yourself.)
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Any interesting recipes for this bean ?
I’m sure I’ve posted some before, will look later.
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And again. Nancy’s chick peas cooked with olive oil, in a salad with “all the things” in my fridge, this time with cilantro, splash of tomato shrub, splash of pomegranate molasses, some pluot jam, preserved lemons, chopped shallots, roasted pepper paste, fresh chopped yellow and hotter peppers, celery, and The “New (in 1989) Basics Coookbook” “Pacific Grilled Salmon”.
I’m missing the avocado. I might add some olives…or capers…Or maybe the hubs will bring Chick Fil A.
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Once the beans are cooked to desired softness, add an Italian soffrito, a splash of white wine, several hand crushed San Marzanos, oregano, black pepper, and grilled and sliced Italian sausage with fennel. For a vegetarian version just add the fennel, toasted of course. Add torn up baguette if you want it thicker.
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Looks like that little hole in the wall made a big impression. Love it when that happens.
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Some basic bean recipes I’ve liked enought to keep in our rotation:
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I plan to augment the Taco Tuesday grilled chicken thigh tacos with black beans, canned (HEB). Yum.
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I’ll frequently make refried beans from canned beans to go along with tacos:
1 can black beans
1 T. bacon grease
1 small onion, diced fine
1/2 T. garlic, minced
Tabasco
Salt
Pepper
Drain the beans, reserving the liquid; mix the liquid with an equal amount of water and set aside. In a medium sauce pan, melt the bacon grease over medium heat. Saute the onion until soft - about 3 minutes; add the garlic and cook another 30 seconds. Add the beans and half the reserved liquid. Reduce heat and simmer a few minutes, mashing the beans with a potato masher or fork to the desired texture. Continue simmer, adding the balance of the liquid in parts until beans reach desired consistency. Season with tabasco, salt and pepper.
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I made these, and omitted the bacon. Quite good. I didn’t use baking soda.
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Another variation on Polish Breton Beans, that I will make tonight with Portuguese chouriço.
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Simple black eyed peas and cornbread for New Year are so, darned good. An overnight soak, soffrito, some diced ham, oregano, salt, and pepper, with the salt added after the cook. A few hours in a bean pot in the oven. Simple perfection.
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I wonder how many of us on here think of their signature meals and come back to things we’ve made forever. After all the great foods we share on here, some very complex, we often return to our homebase. Mexican beans and rice is something I’ve made since Adam, and, now that I’m not as financially limited as I was when I made it more frequently, I think I enjoy it even more. They always take me back to a place I fondly remember. Been power!
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