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Janet Bostwick

On Wed, 03 Sep 2014 09:13:42 -0400, Nancy Young
> wrote:

>On 9/3/2014 8:28 AM, wrote:
>> On Wed, 03 Sep 2014 07:54:59 -0400, Nancy Young
>> > wrote:
>
>>> Speaking of overdoing vegetables, last week I grabbed a basket
>>> of fresh limas. I love them cooked and then sauteed in some
>>> butter. They are a bear to get out of the pods.
>>>
>>> First recipe Ron looked up said to boil them for an hour.
>>> What?! The biggest ones are maybe an inch across, how long
>>> can it take? Next recipe, boil them for a half hour.
>>>
>>> Any fresh lima bean cookers out there? Is cooking limas
>>> to mush the traditional way or something?
>
>> It seems not many people like limas, I love them but have never seen
>> them fresh here. I buy a bag of frozen ones, Green Giant the only
>> ones, and they are quite nice.
>
>I like lima beans.
>
>I really don't see them fresh, hardly ever, then mostly at
>the farmer's market or stand. When I see them, I grab them.
>Like anything else, it's somewhat different from the ones you
>buy frozen, being fresh from the field.
>
> > Cook an hour ????
>
>Right? I laughed out loud. Then he said OK, two more recipes
>say a half hour. I said Are they cooking them in the pod? I
>didn't get it.
>
>So, he surprised me later with beans he only cooked for 25
>minutes since I objected to even a half hour. A rare fail for
>him, these poor beans were falling apart mushy. I thought maybe
>people traditionally like them cooked to death, the way they
>sometimes cook those poor green beans?
>
>nancy

the recipes were probably referring to limas left on the vine to dry
for dried beans -- maybe?
Janet US

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