On 19 Jun 2013 12:33:54 GMT, notbob > wrote:

>Or is it that the skins do not readily loosen and inflate with air while
>cooking?
>
>Whatever. I jes put on a pot of baby dried lima beans and, unlike
>most other dried beans put into a rolling boil of water, they are
>reluctant to float and bounce off the bottom with the return of the
>rolling boil. It's IS occurring, but slowly.
>
>Anyway, I got my beans started, but what to do with them? I gotta ham
>shank and some onion and andouille sausage. Gotta lrg can of cut
>tomatoes. I'm torn between cooking them like I usually do butter
>beans and jes going crazy and adding all kindsa nonsense to make' 'em
>come out mostly Cajun-y, with Tony's spice and all that, but got no
>bell pepper. Hmmm...
>
>Any suggestions? It'll be three hrs cooking time, so no hurry.
>
>nb
Cook until near tender. Remove from pot and place beans with chopped
onion in a flat pan and whatever seasonings. Cover with strips of raw
bacon and put in oven until beans are tender and a bit dry and bacon
is done and a bit crispy. Eat as is or, best of all, spread on
buttered bread and sprinkle a bit of vinegar on top for a sandwich.
Sandwich is good cold.
Janet US