Comments on: Five Ways to Eat Lima Beans

By: Stephanie

Stephanie — Tue, 05 Oct 2010 03:48:02 +0000

I’ve grown to adore lima beans since moving to the South. We make a version of “redneck stirfry” by combining cooked lima beans with hoppin’ John (blackeyed peas, tomato, onion, jalapeño) and diced andouille sausage, all cooked in a few pats of butter with cracked black pepper to season. Serve it over rice and with cornbread. Grub.

By: Robert

Robert — Sun, 03 Oct 2010 16:22:36 +0000

I wasn’t a big fan of lima beans as a kid either, but now I make them all the time. Here’s how I do it, taking a page from the old Southern cook-em-with-sidemeat-for-hours school of veggie cooking. Chop a slice of bacon into small bits and put in a large sauce pan over medium heat, add in about half a chopped onion and cook until translucent. pour in the lima beans and enough chicken stock to just barely cover them. bring to a boil, then reduce the heat and simmer until they are very tender and the stock has taken on a great, rich flavor. At least an hour is usually needed. I usually season w salt and pepper to taste while its simmering and sometimes add in some diced jalapeno slices for a little extra kick.

By: Karen Cruz

Karen Cruz — Fri, 01 Oct 2010 11:17:28 +0000

I don’t ever recall eating lima beans at home growing up but do remember lunch time at school the lima bean, diced carrot, and corn concoction that was served. Since moving to Florida I have grown to love lima beans, as here in the south they really know how to prepare it. I normally fry up pieces of salt pork and add the lima beans and some water. No need for salt because of the salt content of the pork, just add some black pepper and you have a southern side dish. The hummus made with lima beans does sound interesting though.