So Edible is a monthly feature with recipes and cooking tips to inspire eating fresh home-made food.
My only association with lima beans is the anxious hopefulness I had as a kid that only one of the darn things would land on my plate as part of the frozen vegetable mix that was occasionally served. I’ve always associated lima beans as a filler ingredient for the more expensive and certainly tastier corn, carrots and whatever else is in a box of frozen mixed veggies. After all these years I still think of lima beans as filler material.
Lima beans
I suppose the lima bean consortium, or whoever it is that manages the public image of lima beans, is well aware of this negative association because instead of having a national lima bean appreciation day, they’re a little more aggressive. April 20this Lima Bean Respect day. Respect! Hum, do lima beans deserve my respect? Having no recollection of even eating lima beans as an adult, it was time for a little investigative cooking.
Dried lima beans (left) soaked lima beans (right)
There is great nutritional and financial incentive to embrace lima beans. They’re packed with protein and fiber, and have a low calorie count. At $1.54 per pound for organic dried lima beans, they are a great deal. I expected the dried beans to be much like any dried bean, and I was right. They are similar to cannellini and great northern beans, but a little larger and creamier. I was actually nervous to try the frozen lima beans. They looked exactly like the loathsome pale green beans from the frozen veggie medley of my childhood.
Sautéed Lima Beans with Coriander Seed and Fresh Herbs
In the name of research I boiled up the frozen beans and popped one in my mouth. It was creamy, slightly sweet with a freshness I can only describe as grassy or green. Absolutely nothing like what I remember from my childhood. The creamy texture and sweet flavor reminded me of sweet potatoes and I found them to be truly delightful. I used the frozen beans to make a quick sauté in butter with thinly sliced garlic, julienned red pepper and fresh herbs. A perfect side dish for any meal.
This woefully overlooked bean has earned space in my freezer as well as my pantry, and dare I say, my respect. I almost feel the need to appologize to the lima bean for ignoring it for all these years.
Butter Bean Puree
I think the South is on to something by referring to lima beans as Butter Beans, so that’s the name I went with for my puree. Think of it as a lighter creamier hummus and gobble it up accordingly.
Lima Bean Soup with Swiss Chard and Mushrooms
The most common use for lima beans seems to be in soup and succotash. I came up with a light soup filled with mushrooms, tomatoes, and Swiss chard, spiced with heady Herbs de Provence and the smoky touch of pimentón. Easy to make and light enough to enjoy during spring and summer. Dried lima beans, like any dried bean do need to be soaked before cooking; hardly an effort, just a little pre-planning.
#LimaBean isn’t so much as trending on Twitter despite it being Lima Bean Respect Day, but I hope you’ll do yourself a favor and discover respect for this remarkably versatile tasty little bean.
Lima bean recipe links:
Carol Peterman
Carol writes the blog feature, So Edible, a monthly post with recipes and cooking tips to inspire eating fresh homemade food. Carol is the owner of TableFare, a company developing unique kitchen products that combine the best of form and function to create superior usability and beauty. As a passionate cook obsessed with spices, she loves to inspire others to cook and share their food experiences. She writes the blog mix, mix...stir, stir on TableFare.com, teaches cooking classes to low-income families as a volunteer with Operation Frontline, and is always ready for a food adventure. Connect with Carol onTwitter @TableFare and Facebook.
* This post is from a Girl Power Hour featured blogger. It is not written, edited or endorsed by Girl Power Hour. The authors are solely responsible for content.
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