> On Tuesday, January 21, 2020 at 6:43:52 PM UTC-6, Nemo wrote:
>>
>> As I understand it, the small green limas are simply immature large
>> white Limas which turn yellow when cooked and are known, at least, in
>> the south-eastern U.S., as butter beans. Yum! One of my favorite meals
>> crockpotted with chunks of lean red ham carved off the bone and eaten
>> with chopped onions and chili peppers and lot's of Trappey's Red Devil
>> hot sauce along with a slab of cornbread with butter melting on top. We
>> po' folk heah but I think of it as a meal fit for a king!
>>
> I've seen some cooked butter beans that were HUGE. One single bean can
> easily fill the bowl of a regular spoon.
>
> Can I have my slice of cornbread split like a biscuit and a large gob of
> butter spread between the split, please?

Yes, you may! They usually come out about the size of a quarter. I forgot
to mention the cloves of minced garlic. First, I start the quick soak of
the beans in a large covered pot while the chunks of ham are simmering in
the crockpot. After the ham has simmered for an hour or more, I pour the
contents of the crockpot into a large colander and run hot water over it.
This gets rid of a lot of the salt and some of the grease. After the ham
has cooled enough to handle, I remove most of the fat and a lot of the
"skin". It then goes back into the crockpot along with water and brought
back up to a simmer. The beans are dumped into the colander, rinsed real
well and added to the crockpot along with chopped onion, chilis, the
minced garlic and whatever else I might want to add. I then slow simmer
everything for two and a half to three hours. The longer it simmers the
soupier it gets as the beans break down. I like a lot of whole beans so
I don't over do it. Butter is then added to a large bowl followed by
ladles of the contents of the crockpot and everything topped off with a
generous amount of Trappey's. Works for me!