"jmcquown" wrote:
> val189 wrote:
> > On Nov 21, 7:45 p wrote:
>
> >> I believe that Fordhook is also known (espeically in southern USA)
> >> as butter bean.
>
> > Oh, never knew that. �My other half can eat em right out of the can.
> > I use em to make a quick hummus with tahini and garlic. �My local
> > Savalot sells em under the Diane's Garden brand name - dirt cheap
> > too. �Diane's Garden tomatoes in the can are not bad either - about 49
> > cents a can. � I use em when I'm out of puree.
>
> Ah, the great "butter bean" debate! �I'm telling you, butter beans are not
> Fordhook limas! �Butter beans are brown. �Well, tan �Yellowish, even.
> And sometimes they are speckled, yes. �

You're wrong, Jill... butter beans is simply southern speak for
fordhooks. And color has nothing whatsoever to do with it, various
soils impart particular minerals that sometime stain as they're
dissolved in the cooking liquid and often when vegetables are cooked
(heated) they acquire various shades, especially when cooked in the
can with minimal liquid and not drained... canned limas are usually
shades of light brownish yellow (ecru/taupe?) because the minerals
leached from the bean become concentrated in the small amount of
liquid and actually dye the bean... most southerners obviously only
eat canned beans because they don't cook much from scratch. LOL

---> http://www.ochef.com/52.htm

Today I'll be making bean soup... I have three pounds of dried navy
beans and a mess 'o smoked ham hocks and lots of veggies... onions,
celery, carrots, collards, green beans, okra, garlic, last of the
parsley before it freezes... soup means clean out the fridge day. I'm
thinking my 16 quart pot.