I was at the store yesterday and there they were - on the bottom shelf
in the freezer. So I bought a bag. What do I do now?

How do you like to prepare them and what do you typically serve them
with?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>I was at the store yesterday and there they were - on the bottom shelf
>in the freezer. So I bought a bag. What do I do now?
>
>How do you like to prepare them and what do you typically serve them
>with?

My favorite way to consume lima beans (including large ones) is with
EVOO, oregano, sea salt, and either cider or red wine vinegar.
(I haven't yet decided which vinegar is better.)

Bonus points if the beans are unsalted to begin with, because then
I can use more surface salt. Frozen limas are often unsalted.

Steve

On Tue, 22 Mar 2011 22:35:17 +0000 (UTC),
(Steve Pope) wrote:

>My favorite way to consume lima beans (including large ones) is with
>EVOO, oregano, sea salt, and either cider or red wine vinegar.
>(I haven't yet decided which vinegar is better.)
>
>Steve

Steve, I love limas, but have never tried how you eat them. Is it just
a tiny drizzle of EVOO and vinegar? Like drops? I'll try it.

All I ever do is put butter, salt and pepper on them and I love em
that way.

Landon > wrote:

>Steve, I love limas, but have never tried how you eat them. Is it just
>a tiny drizzle of EVOO and vinegar? Like drops? I'll try it.

It's up to you, but certainly less than a teaspoon of olive oil and
even less vinegar on a bowl of beans.

Steve

On Tue, 22 Mar 2011 23:06:33 +0000 (UTC),
(Steve Pope) wrote:

>Landon > wrote:
>
>>Steve, I love limas, but have never tried how you eat them. Is it just
>>a tiny drizzle of EVOO and vinegar? Like drops? I'll try it.
>
>It's up to you, but certainly less than a teaspoon of olive oil and
>even less vinegar on a bowl of beans.
>
>Steve

Thanks Steve. That will be on my table soon!

On Tue, 22 Mar 2011 22:35:17 +0000 (UTC),
(Steve Pope) wrote:

> My favorite way to consume lima beans (including large ones) is with
> EVOO, oregano, sea salt, and either cider or red wine vinegar.
> (I haven't yet decided which vinegar is better.)

Thanks, Steve! I don't typically use both oil and vinegar on
vegetables. Sounds tasty, but I wonder if it would cover up whatever
the difference is with Fordhooks? I supposed moderation is the key.

--

Today's mighty oak is just yesterday's nut that held its ground.

i cover them with chicken or pork broth, ham in a pinch, a bit of garlic
simmer until tender, eat as a side or mash/stick blend and eat as soup, Lee
"sf" > wrote in message
...
>
> I was at the store yesterday and there they were - on the bottom shelf
> in the freezer. So I bought a bag. What do I do now?
>
> How do you like to prepare them and what do you typically serve them
> with?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 22 Mar 2011 18:48:43 -0500, "Storrmmee"
> wrote:

> i cover them with chicken or pork broth, ham in a pinch, a bit of garlic
> simmer until tender, eat as a side or mash/stick blend and eat as soup, Lee

Do you use (fresh, frozen) Fordhooks or dried lima beans for that,
Lee?



--

Today's mighty oak is just yesterday's nut that held its ground.

any will do but the frozen fh are easiest and taste the best to me... i
seriously suspect the lazy/quick factor plays a part... another thing the dh
does is make a minestrone,sp and add frozen fh to it, really different to me
but very tastey, Lee
"sf" > wrote in message
...
> On Tue, 22 Mar 2011 18:48:43 -0500, "Storrmmee"
> > wrote:
>
>> i cover them with chicken or pork broth, ham in a pinch, a bit of garlic
>> simmer until tender, eat as a side or mash/stick blend and eat as soup,
>> Lee
>
> Do you use (fresh, frozen) Fordhooks or dried lima beans for that,
> Lee?
>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

In article >,
sf > wrote:

> I was at the store yesterday and there they were - on the bottom shelf
> in the freezer. So I bought a bag. What do I do now?
>
> How do you like to prepare them and what do you typically serve them
> with?

I cook them according to the directions on the package, either microwave
or a small saucepan on the stove, with a little water and some butter.
Sometimes I put a little dill weed in there.

--
Dan Abel
Petaluma, California USA

"sf" > wrote in message
...
>
> I was at the store yesterday and there they were - on the bottom shelf
> in the freezer. So I bought a bag. What do I do now?
>
> How do you like to prepare them and what do you typically serve them
> with?

I just eat them as is. I would put them in vegetable soup but seeing as how
I am the only one who lives in this house who likes them, I no longer do
that. Once in a while I will try to sneak them in. I always hear about
them.

In PA it seems very common at least with my in-laws to make them into baked
beans. They do them in a sweet tomato sauce. I do not like them at all
that way.

On 3/22/2011 6:32 PM, sf wrote:
>
> I was at the store yesterday and there they were - on the bottom shelf
> in the freezer. So I bought a bag. What do I do now?
>
> How do you like to prepare them and what do you typically serve them
> with?

You are lucky to find them. I never can find them any more.
They are my favorite. I don't care for those baby limas, but
they are all you see anymore. And it's even getting hard to
the plain ones, i. e. not in some sort of sauce. Very frustrating.

I just boil them and then add butter.

A friend of mine here at work who is German suggested an
interesting way to cook them. Put them in a skillet with
a little water and some fat (duck or goose fat preferred but
you can use bacon grease or butter) and cover and cook over
medium heat until water evaporates and then continue to "fry"
in the the fat. Naturally you add some salt at the beginning
and pepper at the end. I've been wanting to try this but can't
find the Fordhooks.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

krogers/ralph carrys them in the midwest, Lee
"Kate Connally" > wrote in message
...
> On 3/22/2011 6:32 PM, sf wrote:
>>
>> I was at the store yesterday and there they were - on the bottom shelf
>> in the freezer. So I bought a bag. What do I do now?
>>
>> How do you like to prepare them and what do you typically serve them
>> with?
>
> You are lucky to find them. I never can find them any more.
> They are my favorite. I don't care for those baby limas, but
> they are all you see anymore. And it's even getting hard to
> the plain ones, i. e. not in some sort of sauce. Very frustrating.
>
> I just boil them and then add butter.
>
> A friend of mine here at work who is German suggested an
> interesting way to cook them. Put them in a skillet with
> a little water and some fat (duck or goose fat preferred but
> you can use bacon grease or butter) and cover and cook over
> medium heat until water evaporates and then continue to "fry"
> in the the fat. Naturally you add some salt at the beginning
> and pepper at the end. I've been wanting to try this but can't
> find the Fordhooks.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

In article >,
Kate Connally > wrote:


> You are lucky to find them. I never can find them any more.
> They are my favorite. I don't care for those baby limas,

> and pepper at the end. I've been wanting to try this but can't
> find the Fordhooks.

Fordhook is just a variety of lima beans, not an entirely different
type. I'm not so sure that some other variety of large lima beans would
be a lot different.

And note that there is a baby Fordhook lima bean, also.

There are many Fordhooks, including a bed and breakfast! The Fordhook
vegetables were developed at Fordhook farm, part of the Burpee Seed
Company.

--
Dan Abel
Petaluma, California USA