Fordhook lima beans

O

oso de peluche

New member
I was at the store yesterday and there they were - on the bottom shelf
in the freezer. So I bought a bag. What do I do now?

How do you like to prepare them and what do you typically serve them
with?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


My favorite way to consume lima beans (including large ones) is with
EVOO, oregano, sea salt, and either cider or red wine vinegar.
(I haven't yet decided which vinegar is better.)

Bonus points if the beans are unsalted to begin with, because then
I can use more surface salt. Frozen limas are often unsalted.

Steve
 
On Tue, 22 Mar 2011 22:35:17 +0000 (UTC), [email protected]
(Steve Pope) wrote:


Steve, I love limas, but have never tried how you eat them. Is it just
a tiny drizzle of EVOO and vinegar? Like drops? I'll try it.

All I ever do is put butter, salt and pepper on them and I love em
that way.
 
On Tue, 22 Mar 2011 16:04:18 -0700 (PDT), ImStillMags
wrote:


Thanks. I've never seen them before yesterday. Maybe our stores are
looking elsewhere because apparently the California crops are drowning
in all the rain.

Do you typically serve your Fordhooks with pork? I'm not a lima bean
eater so I don't have typical menus to fall back on.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 22 Mar 2011 22:35:17 +0000 (UTC), [email protected]
(Steve Pope) wrote:


Thanks, Steve! I don't typically use both oil and vinegar on
vegetables. Sounds tasty, but I wonder if it would cover up whatever
the difference is with Fordhooks? I supposed moderation is the key.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 22-Mar-2011, Landon wrote:


On occasion, I fix them as you do. Most often, I season them with with
smoked pork shank. I usually buy shanks cut into one inch segments, rather
than whole; the amount of shank needed is dependent on personal choice and
amount of limas.

I brown the shanks, then cook them in water until falling off the bone;
remove the shanks and separate the meat from skin and bone. Skim the
resulting pork broth and use it to cook the limas; near the end, add the
shank meat back to the pot. Left overs are good drained, popped into a
small casserole and topped with cheese (cheddar is my choice) then baked
until heated through and the cheese melts and starts to brown.
--
Change Cujo to Juno in email address.
 
On Tue, 22 Mar 2011 16:25:54 -0700 (PDT), ImStillMags
wrote:


That's a great idea! I could use them in risotto. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 22 Mar 2011 16:45:22 -0700 (PDT), ImStillMags
wrote:

Thanks for the link - I like Lidia a lot!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 22 Mar 2011 16:49:45 -0700, sf wrote:


PS: I actually had a pea and asparagus risotto in mind to make soon.
All I need to add is fava or Fordhook (I have both in the freezer
now). :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 22 Mar 2011 18:48:43 -0500, "Storrmmee"
wrote:


Do you use (fresh, frozen) Fordhooks or dried lima beans for that,
Lee?



--

Today's mighty oak is just yesterday's nut that held its ground.
 
[ substituting limas for the favas ]

I'll have to say I find this a bizarre substitution. The beans
are not only not in the same species, they are not in the same
genus and come from different parts of the world. They taste totally
different.

If one were hoping for fava beans, and got lima beans, one would
be highly disappointed.

Nor would I season them the same way. Fava beans go well with
thyme and lemon.

Steve
 
In article ,
sf wrote:


I cook them according to the directions on the package, either microwave
or a small saucepan on the stove, with a little water and some butter.
Sometimes I put a little dill weed in there.

--
Dan Abel
Petaluma, California USA
[email protected]
 
i just hate to ask this but i can't resist... have you made this before, and
what color does it turn out? i am imagining a really unpleaseant color, i
am hoping you can describe it well enough to clear my imagination, Lee
"sf" wrote in message
news:[email protected]...
 
any will do but the frozen fh are easiest and taste the best to me... i
seriously suspect the lazy/quick factor plays a part... another thing the dh
does is make a minestrone,sp and add frozen fh to it, really different to me
but very tastey, Lee
"sf" wrote in message
news:[email protected]...
 
"sf" wrote in message
news:[email protected]...

I just eat them as is. I would put them in vegetable soup but seeing as how
I am the only one who lives in this house who likes them, I no longer do
that. Once in a while I will try to sneak them in. I always hear about
them.

In PA it seems very common at least with my in-laws to make them into baked
beans. They do them in a sweet tomato sauce. I do not like them at all
that way.
 
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