Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your description
of them?

Christine

On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it Christine
Dabney?

Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your description
of them?

Haven't had them for years, but I distinctly remember them being tan, and
about the size or a bit larger than a standard lima bean.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 18 Nov 2005 07:56:43 +0100, Wayne Boatwright
wrote:

On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it Christine
Dabney?
ans like that...

For those of you who know about butter beans, what is your description
of them?

Haven't had them for years, but I distinctly remember them being tan, and
about the size or a bit larger than a standard lima bean.

Heretic!!!!

LOL

Christine

Wayne Boatwright wrote:
On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it
Christine Dabney?

Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your
description of them?

Haven't had them for years, but I distinctly remember them being tan,
and about the size or a bit larger than a standard lima bean.

Yep, they are tan or yellow and larger than a regular lima. That's my
rememberance of them. Look in the canned bean aisle. My brother Scott
insisted we have these with pork chops when we were growing up.

Me, I love lima beans (the frozen Fordhook ones); canned butter beans are
large and mushy.

Jill

jmcquown wrote:

Wayne Boatwright wrote:
On Thu 17 Nov 2005 11:50:11p, Thus Spake Zarathustra, or was it
Christine Dabney?

Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your
description of them?

Haven't had them for years, but I distinctly remember them being tan,
and about the size or a bit larger than a standard lima bean.

Yep, they are tan or yellow and larger than a regular lima. That's my
rememberance of them. Look in the canned bean aisle. My brother Scott
insisted we have these with pork chops when we were growing up.

Me, I love lima beans (the frozen Fordhook ones); canned butter beans
are
large and mushy.

Jill


Lima beans were the one food I just couldn't eat. My throat would just
clam up. It was something about the chewyness or a slime factor or bland
factor.

It's been forever since I tried them but would probably have better luck
eating them today.

Andy
One town over from Lima, PA

Dee Randall wrote:

the only connection I get personally, physically, is that I
get a headache after eating either butter or fava beans (and lima
beans).
Dee Dee


Sorry to hear that but thanks for the excuse!

--
Andy

Christine Dabney wrote:
Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your description
of them?

Yoose all have extremely limited cerebral retention.

For yoose six digited spawn of incest, within less than a couple three
months, once again....

lima bean [LY-muh]
This New World bean was named for Lima, Peru, where it was found as
early as 1500. There are two distinct varieties of lima - the
Fordhook and the baby lima (and Fordhooks are not adult baby limas).
Both are pale green, plump-bodied and have a slight kidney-shape curve.
The Fordhook is larger and plumper than the baby lima. It also has a
fuller flavor than its smaller relative. Fresh limas are available from
June to September. They're usually sold in their pods, which should be
plump, firm and dark green. The pods can be refrigerated in a plastic
bag for up to a week. They should be shelled just before using. Frozen
lima beans are available year-round and are labeled according to
variety (Fordhook or baby). Canned and dried limas are usually labeled
"jumbo," "large" or "small," a designation that relates to size and not
variety. _In the South, dried limas are frequently referred to as
butter beans._ When mottled with purple they're called calico or
speckled butter beans . A traditional way to serve limas is with corn
in SUCCOTASH. They're also used alone as a side dish, in soups and
sometimes in salads. Lima beans contain a good amount of protein,
phosphorus, potassium and iron. The lima is also called the Madagascar
bean .

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

"Andy" q wrote in message
.. .
Dee Randall wrote:

the only connection I get personally, physically, is that I
get a headache after eating either butter or fava beans (and lima
beans).
Dee Dee


Sorry to hear that but thanks for the excuse!

--
Andy

Don't forget, that excuse works well for many things.
Dee Dee

"Dee Randall" wrote in message
...

"Andy" q wrote in message
.. .
Dee Randall wrote:

the only connection I get personally, physically, is that I
get a headache after eating either butter or fava beans (and lima
beans).
Dee Dee


Sorry to hear that but thanks for the excuse!

--
Andy

Don't forget, that excuse works well for many things.

LOL

"Christine Dabney" wrote in message
...
Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your description
of them?

Christine

Canned butterbeans are tan. I always thought that lima beans were the fresh
lima bean and therefore green. I thought the butterbeans were the dried
lima, cooked, and therefore tan. They aren't fava beans, the shape isn't
right.
Janet

In article , Andy q
wrote:

Lima beans were the one food I just couldn't eat. My throat would just
clam up. It was something about the chewyness or a slime factor or bland
factor.

It's been forever since I tried them but would probably have better luck
eating them today.

I don't like the frozen ones, and never had them fresh, but cooked
from dry they are quite nice. I make a chicken and lima bean stew that
we all like.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Butterbean? Looks like this:


http://www.nndb.com/people/840/000054678/




Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" wrote in message
...

Butterbean? Looks like this:


http://www.nndb.com/people/840/000054678/

Yep, I saw that butterbean in the movie. Thanks for reminding me that I
watched it -- Yuk!
Dee Dee

"Janet Bostwick" wrote in message
...

"Christine Dabney" wrote in message
...
Okay folks,

We were chatting on the chat channel, and we started talking bout
butter beans. I grew up in VA, and I had them all the time. To me,
they are smaller than a lima, and a pale green. And they stay that
way when they are cooked. Boli agrees with this description of them.

Others in the discussion say they are much larger, and tan. Or buff
or khaki colored.

I have never seen butter beans like that...

For those of you who know about butter beans, what is your description
of them?

Christine

Canned butterbeans are tan. I always thought that lima beans were the
fresh lima bean and therefore green. I thought the butterbeans were the
dried lima, cooked, and therefore tan. They aren't fava beans, the shape
isn't right.
Janet


In New York State, where I was born and lived as a child, butter beans were
tan and always either dried or canned. In Virginia, where I have lived for
most of my life, butterbeans (always written here as one word) are small and
green; they are the same things that in most of the US are called baby
limas. They are best fresh, excellent frozen (though they have to be cooked
longer than the package directions say), and barely acceptable canned. I am
told that they reason they are called butterbeans is that they must always
be cooked with a generous amount of butter as well as with salt and pepper
and a tiny dash of sugar. I love them!

Ron
Fredericksburg, VA

Jani wrote:

I like to take frozen limas and saute them in some butter until they get
slightly crunchy...

If you at them right out of the freezer, wouldn't they be crunchy? :-)

Bob