I have no idea if I got this recipe here or somewhere else, but this
is what I'm making with leftover ham.

Southern Creamy Butter Beans
(Large Lima Beans)
From the Kitchen of Deep South Dish

1 pound bag of Camellia brand large lima beans
Water to cover plus an inch
1 tablespoon olive or canola oil
1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped carrot
2 cloves of garlic, chopped
1 teaspoon of thyme
10 turns of a pepper grinder
1 to 2 cups of leftover baked ham , roughly chopped
Ham bone or ham hock, if you have one
1 (32-ounce ) carton of chicken stock
4-6 cups of water
2 bay leaves
1/4 cup (1/2 stick) of butter
2 tablespoons of dried parsley
Pinch of Cajun seasoning (like Slap Ya Mama )
Couple pinches of kosher salt, or to taste

Rinse and sort beans, place into stockpot with just enough water to
cover them, plus about an inch. Bring to a boil, cover and turn off
the burner. Let soak covered for one hour. Can also simply soak beans
in water overnight.

Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
over medium; add the onion, celery, carrots, garlic and saute until
tender. Add the thyme and pepper and stir; add the ham chunks and
continue cooking, stirring occasionally. Toss in the ham bone or ham
hocks.

Drain the beans, return them to the pot, add the chicken stock and 4
cups of the water and bay leaves. Bring to a boil, reduce heat to
medium and continue cooking for about 1 hour. Stir in butter, parsley,
and a pinch of Cajun seasoning, more or less depending on how spicy
you want it. Taste and add salt if needed.

Continue cooking on a low simmer an additional 30 minutes to 1 hour,
or until beans are tender and sauce thickens. Add additional chicken
stock or water as needed. When beans are tender, taste and adjust
seasonings as desired; cover and hold on very low.

Serve over hot cooked rice with a side of cast iron skillet cornbread.

Janet US

On Wednesday, December 28, 2016 at 1:35:24 PM UTC-6, U.S. Janet B. wrote:
> I have no idea if I got this recipe here or somewhere else, but this
> is what I'm making with leftover ham.
>
> Southern Creamy Butter Beans
> (Large Lima Beans)
> From the Kitchen of Deep South Dish
>
> Janet US
>
>
A zillion years ago someone brought 'large lima beans'
to work and I was very confused. I had only seen green
lima beans and these were definitely beige and looked
suspiciously like butter beans to me. I've eaten them
all my life and never knew they were 'limas'. Hahahaaa

"itsjoannotjoann wrote:
>Janet B. wrote:
>> I have no idea if I got this recipe here or somewhere else, but this
>> is what I'm making with leftover ham.
>>
>> Southern Creamy Butter Beans
>> (Large Lima Beans)
>> From the Kitchen of Deep South Dish
>>
>A zillion years ago someone brought 'large lima beans'
>to work and I was very confused. I had only seen green
>lima beans and these were definitely beige and looked
>suspiciously like butter beans to me. I've eaten them
>all my life and never knew they were 'limas'. Hahahaaa

They're all lima beans... there are several colors of lima beans...
butter beans is a US southern colloquialism; like pancakes, hotcakes,
flapjacks are all the same thing... like sub, hero, grinder are all
the same thing.

On Wednesday, December 28, 2016 at 9:13:35 PM UTC-6, Brooklyn1 wrote:
>
> They're all lima beans... there are several colors of lima beans...
> butter beans is a US southern colloquialism; like pancakes, hotcakes,
> flapjacks are all the same thing... like sub, hero, grinder are all
> the same thing.
>
>
True, true. But I sure was expecting those beans to be green!

On Wed, 28 Dec 2016 19:34:48 -0800 (PST), "
> wrote:

>On Wednesday, December 28, 2016 at 9:13:35 PM UTC-6, Brooklyn1 wrote:
>>
>> They're all lima beans... there are several colors of lima beans...
>> butter beans is a US southern colloquialism; like pancakes, hotcakes,
>> flapjacks are all the same thing... like sub, hero, grinder are all
>> the same thing.
>>
>>
>True, true. But I sure was expecting those beans to be green!

I've even seen calico lima beans, white with cranberry speckles... the
cranberry color disappears when cooked.
http://www.reimerseeds.com/giant-calico-lima-beans.aspx
http://www.monticelloshop.org/600561.html
http://www.wisegeek.com/what-are-calico-beans.htm

On Wed, 28 Dec 2016 22:57:01 -0500, Brooklyn1
> wrote:

>On Wed, 28 Dec 2016 19:34:48 -0800 (PST), "
> wrote:
>
>>On Wednesday, December 28, 2016 at 9:13:35 PM UTC-6, Brooklyn1 wrote:
>>>
>>> They're all lima beans... there are several colors of lima beans...
>>> butter beans is a US southern colloquialism; like pancakes, hotcakes,
>>> flapjacks are all the same thing... like sub, hero, grinder are all
>>> the same thing.
>>>
>>>
>>True, true. But I sure was expecting those beans to be green!
>
>I've even seen calico lima beans, white with cranberry speckles... the
>cranberry color disappears when cooked.
>http://www.reimerseeds.com/giant-calico-lima-beans.aspx
>http://www.monticelloshop.org/600561.html
>http://www.wisegeek.com/what-are-calico-beans.htm

Back in the early days of my gardening experience (many years ago) I
grew all the exotic looking beans. I was so disappointed when I
discovered that cooking took all the colors away There are some
truly glorious colors and patterns in the vegetable world.
Janet US

On Wed, 28 Dec 2016 19:34:48 -0800 (PST), "
> wrote:

> On Wednesday, December 28, 2016 at 9:13:35 PM UTC-6, Brooklyn1 wrote:
> >
> > They're all lima beans... there are several colors of lima beans...
> > butter beans is a US southern colloquialism; like pancakes, hotcakes,
> > flapjacks are all the same thing... like sub, hero, grinder are all
> > the same thing.
> >
> >
> True, true. But I sure was expecting those beans to be green!

We call the green ones baby limas. There's also a size larger than
the regular beige one the Greeks call "gigantes" that are raved about.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Brooklyn1 wrote in rec.food.cooking:

> "itsjoannotjoann wrote:
> > Janet B. wrote:
> >> I have no idea if I got this recipe here or somewhere else, but
> this >> is what I'm making with leftover ham.
> >>
> >> Southern Creamy Butter Beans
> >> (Large Lima Beans)
> >> From the Kitchen of Deep South Dish
> > >
> > A zillion years ago someone brought 'large lima beans'
> > to work and I was very confused. I had only seen green
> > lima beans and these were definitely beige and looked
> > suspiciously like butter beans to me. I've eaten them
> > all my life and never knew they were 'limas'. Hahahaaa
>
> They're all lima beans... there are several colors of lima beans...
> butter beans is a US southern colloquialism; like pancakes, hotcakes,
> flapjacks are all the same thing... like sub, hero, grinder are all
> the same thing.

Nope, ther's an actual type that isnt lima for butter beans, but they
are so close, it doesnt matter. Large limas are green just like the
smaller ones, until dried.

--

On Fri, 30 Dec 2016 18:21:40 -0600, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> "itsjoannotjoann wrote:
>> > Janet B. wrote:
>> >> I have no idea if I got this recipe here or somewhere else, but
>> this >> is what I'm making with leftover ham.
>> >>
>> >> Southern Creamy Butter Beans
>> >> (Large Lima Beans)
>> >> From the Kitchen of Deep South Dish
>> > >
>> > A zillion years ago someone brought 'large lima beans'
>> > to work and I was very confused. I had only seen green
>> > lima beans and these were definitely beige and looked
>> > suspiciously like butter beans to me. I've eaten them
>> > all my life and never knew they were 'limas'. Hahahaaa
>>
>> They're all lima beans... there are several colors of lima beans...
>> butter beans is a US southern colloquialism; like pancakes, hotcakes,
>> flapjacks are all the same thing... like sub, hero, grinder are all
>> the same thing.
>
>Nope, ther's an actual type that isnt lima for butter beans, but they
>are so close, it doesnt matter. Large limas are green just like the
>smaller ones, until dried.

Nope, there isn't. If you want to plant butter beans, you have to
plant lima bean seeds.
Janet US

On Wed, 28 Dec 2016 17:57:49 -0800 (PST), "
> wrote:

>On Wednesday, December 28, 2016 at 1:35:24 PM UTC-6, U.S. Janet B. wrote:
>> I have no idea if I got this recipe here or somewhere else, but this
>> is what I'm making with leftover ham.
>>
>> Southern Creamy Butter Beans
>> (Large Lima Beans)
>> From the Kitchen of Deep South Dish
>>
>> Janet US
>>
>>
>A zillion years ago someone brought 'large lima beans'
>to work and I was very confused. I had only seen green
>lima beans and these were definitely beige and looked
>suspiciously like butter beans to me. I've eaten them
>all my life and never knew they were 'limas'. Hahahaaa

The difference between white and green limas is when the bean pod was
picked. Was it picked and shelled when the pod was green and fresh?
Then you have green limas. If it was picked after the pod was allowed
to become dry, you have white limas (dried beans). The seeds for
growing plants basically come in two sizes -- large and small (baby)
Butter beans are the dried (white) version of lima beans. You can get
both colors canned -- there is a texture difference. I've only seen
the green in frozen. And that makes sense, because why would you want
to re-hydrate dried beans (commercially) and then sell them frozen?
Janet US

On 12/28/2016 8:57 PM, wrote:
> On Wednesday, December 28, 2016 at 1:35:24 PM UTC-6, U.S. Janet B. wrote:
>> I have no idea if I got this recipe here or somewhere else, but this
>> is what I'm making with leftover ham.
>>
>> Southern Creamy Butter Beans
>> (Large Lima Beans)
>> From the Kitchen of Deep South Dish
>>
>> Janet US
>>
>>
> A zillion years ago someone brought 'large lima beans'
> to work and I was very confused. I had only seen green
> lima beans and these were definitely beige and looked
> suspiciously like butter beans to me. I've eaten them
> all my life and never knew they were 'limas'. Hahahaaa
>
Ah, the lima bean vs. butter bean debate! It's all in the packaging.
The tan ones are usually called butter beans, not limas. They're big,
but they're not the same as the large green fordhooks. Therein lies the
confusion. I like both.

Jill

On Fri, 30 Dec 2016 16:42:22 -0500, jmcquown >
wrote:

>On 12/28/2016 8:57 PM, wrote:
>> On Wednesday, December 28, 2016 at 1:35:24 PM UTC-6, U.S. Janet B. wrote:
>>> I have no idea if I got this recipe here or somewhere else, but this
>>> is what I'm making with leftover ham.
>>>
>>> Southern Creamy Butter Beans
>>> (Large Lima Beans)
>>> From the Kitchen of Deep South Dish
>>>
>>> Janet US
>>>
>>>
>> A zillion years ago someone brought 'large lima beans'
>> to work and I was very confused. I had only seen green
>> lima beans and these were definitely beige and looked
>> suspiciously like butter beans to me. I've eaten them
>> all my life and never knew they were 'limas'. Hahahaaa
>>
>Ah, the lima bean vs. butter bean debate! It's all in the packaging.
>The tan ones are usually called butter beans, not limas. They're big,
>but they're not the same as the large green fordhooks. Therein lies the
>confusion. I like both.
>
>Jill

Go to a seed company catalog and search for 'butter beans.' It will
come up with seeds for lima beans. The term, as you use it, is
Southern in origin. Doesn't matter, I love 'em in any form or
preparation.
Janet US

On Friday, December 30, 2016 at 3:42:29 PM UTC-6, Jill McQuown wrote:
>
> On 12/28/2016 8:57 PM, wrote:
>
> > A zillion years ago someone brought 'large lima beans'
> > to work and I was very confused. I had only seen green
> > lima beans and these were definitely beige and looked
> > suspiciously like butter beans to me. I've eaten them
> > all my life and never knew they were 'limas'. Hahahaaa
> >
> Ah, the lima bean vs. butter bean debate! It's all in the packaging.
> The tan ones are usually called butter beans, not limas. They're big,
> but they're not the same as the large green fordhooks. Therein lies the
> confusion. I like both.
>
> Jill
>
>
I like butter beans as long as they're a bit 'soupy.' Many
people cook them too thick. I love limas if they're the small
little fellows.

wrote in rec.food.cooking:

> On Wednesday, December 28, 2016 at 1:35:24 PM UTC-6, U.S. Janet B.
> wrote:
> > I have no idea if I got this recipe here or somewhere else, but this
> > is what I'm making with leftover ham.
> >
> > Southern Creamy Butter Beans
> > (Large Lima Beans)
> > From the Kitchen of Deep South Dish
> >
> > Janet US
> >
> >
> A zillion years ago someone brought 'large lima beans'
> to work and I was very confused. I had only seen green
> lima beans and these were definitely beige and looked
> suspiciously like butter beans to me. I've eaten them
> all my life and never knew they were 'limas'. Hahahaaa

Yup! THere is an actual special type called 'butter beans' but they
are pretty much a side-kick of a large dried lima.

--

On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
wrote:

>On Wed, 28 Dec 2016 17:57:49 -0800 (PST),
>wrote:
>
>> On Wednesday, December 28, 2016 at 1:35:24 PM UTC-6, U.S. Janet B. wrote:
>>> I have no idea if I got this recipe here or somewhere else, but this
>>> is what I'm making with leftover ham.
>>>
>>> Southern Creamy Butter Beans
>>> (Large Lima Beans)
>>> From the Kitchen of Deep South Dish
>>>
>>> Janet US
>>>
>>>
>> A zillion years ago someone brought 'large lima beans'
>> to work and I was very confused. I had only seen green
>> lima beans and these were definitely beige and looked
>> suspiciously like butter beans to me. I've eaten them
>> all my life and never knew they were 'limas'. Hahahaaa
>
>I can't even find dried green limas. I had to buy those same ones
>that Pussy Katz posted in another thread earlier (but I certainly
>won't use 4lbs of them - not even a pound probably).
>
>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
>
>-sw

I have all four pounds soaking now, first thing tomorrow morning I'll
get on that soup. I like cooking first thing in the morning, I don't
much care to cook later in the day.

Brooklyn1 wrote:
>
> I like cooking first thing in the morning, I don't
> much care to cook later in the day.

We are the same there, Sheldon. My cooking is always done
early mornings on days off.

I'm getting ready to finish cooking Scrapple w/bacon.
What I don't eat today, I'll freeze for another time.

On 12/29/2016 8:39 AM, Gary wrote:
> Brooklyn1 wrote:
>>
>> I like cooking first thing in the morning, I don't
>> much care to cook later in the day.
>
> We are the same there, Sheldon. My cooking is always done
> early mornings on days off.
>
> I'm getting ready to finish cooking Scrapple w/bacon.
> What I don't eat today, I'll freeze for another time.
>
Just a note: I doubt Sheldon would eat Scrapple and he abhors bacon.
Spam is his scrap meat of choice.

Jill

On Sat, 31 Dec 2016 11:10:23 -0500, jmcquown >
wrote:

>On 12/29/2016 8:39 AM, Gary wrote:
>> Brooklyn1 wrote:
>>>
>>> I like cooking first thing in the morning, I don't
>>> much care to cook later in the day.
>>
>> We are the same there, Sheldon. My cooking is always done
>> early mornings on days off.
>>
>> I'm getting ready to finish cooking Scrapple w/bacon.
>> What I don't eat today, I'll freeze for another time.
>>
>Just a note: I doubt Sheldon would eat Scrapple and he abhors bacon.
>Spam is his scrap meat of choice.
>
>Jill

I happen to enjoy properly made scrapple, fried crispy.
http://search.aol.com/aol/image?q=sc...yword_rollover
I have that same blue speckled coffee mug
I like Boar's Head head cheese, one of my favorite coldcuts.
http://search.aol.com/aol/image?q=Bo...yword_rollover

On Thu, 29 Dec 2016 00:18:24 -0600, Sqwertz >
wrote:

>On Wed, 28 Dec 2016 23:51:52 -0600, Sqwertz wrote:
>
>> On Thu, 29 Dec 2016 00:12:31 -0500, Brooklyn1 wrote:
>>
>>> On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
>>>
>>>>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
>>>
>>> I have all four pounds soaking now, first thing tomorrow morning I'll
>>> get on that soup. I like cooking first thing in the morning, I don't
>>> much care to cook later in the day.
>>
>> One pound will easily make 2+ quarts of ham and bean stew. Which is
>> plenty enough for 4 servings. I don't want to be eating this stuff
>> every day for the next 10 days. Even with 4 quarts some will probably
>> be in the fridge for 2 weeks before I throw the last of it out.
>
>I just started my "Great Value" beans soaking and about 1/4 of them
>are broken and/or have holes in them with dried bugs inside. I guess
>I expect that from Walmart. I'm sure every one of your Walmart beans
>is as pristine as a freshly wet-wiped baby's bottom.
>
>-sw

Mine aren't pristine, several are broken, and during soaking a lot of
skins came off so I tossed them into my compost bucket, but no holes
with bugs. They are cooking now, broth tastes very good, could have
used less water but it will reduce by dinner time.

On Thu, 29 Dec 2016 12:19:41 -0600, Sqwertz >
wrote:

>On Thu, 29 Dec 2016 13:10:08 -0500, Brooklyn1 wrote:
>
>> On Thu, 29 Dec 2016 00:18:24 -0600, Sqwertz >
>> wrote:
>>
>>>On Wed, 28 Dec 2016 23:51:52 -0600, Sqwertz wrote:
>>>
>>>> On Thu, 29 Dec 2016 00:12:31 -0500, Brooklyn1 wrote:
>>>>
>>>>> On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
>>>>>
>>>>>>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
>>>>>
>>>>> I have all four pounds soaking now, first thing tomorrow morning I'll
>>>>> get on that soup. I like cooking first thing in the morning, I don't
>>>>> much care to cook later in the day.
>>>>
>>>> One pound will easily make 2+ quarts of ham and bean stew. Which is
>>>> plenty enough for 4 servings. I don't want to be eating this stuff
>>>> every day for the next 10 days. Even with 4 quarts some will probably
>>>> be in the fridge for 2 weeks before I throw the last of it out.
>>>
>>>I just started my "Great Value" beans soaking and about 1/4 of them
>>>are broken and/or have holes in them with dried bugs inside. I guess
>>>I expect that from Walmart. I'm sure every one of your Walmart beans
>>>is as pristine as a freshly wet-wiped baby's bottom.
>>
>> Mine aren't pristine, several are broken, and during soaking a lot of
>> skins came off so I tossed them into my compost bucket, but no holes
>> with bugs. They are cooking now, broth tastes very good, could have
>> used less water but it will reduce by dinner time.
>
>The skins came off of at least 1/2 of mine and about 2/3rds of that
>half are split. So that'll just turn into mush when cooked. I'm not
>going to waste any more good ingredients on a dish that is doomed. A
>pound soaked is a little more than 2 quarts so your 4 pounds will
>easily make 3 gallons of the stuff. Way too much for me.
>
>Maybe I'll make ground ham salad/spread instead. Not that sweet
>pickle stuff you get in Ohio/Pennsylvania, though. More of a deviled
>ham spread.
>
>-sw

How do I get rid of the [Quoted Text], I don't know how I got it. Thx

On Thu, 29 Dec 2016 10:59:21 -0600, Sqwertz >
wrote:

>On Thu, 29 Dec 2016 00:18:24 -0600, Sqwertz wrote:
>
>> On Wed, 28 Dec 2016 23:51:52 -0600, Sqwertz wrote:
>>
>>> On Thu, 29 Dec 2016 00:12:31 -0500, Brooklyn1 wrote:
>>>
>>>> On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
>>>>
>>>>>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
>>>>
>>>> I have all four pounds soaking now, first thing tomorrow morning I'll
>>>> get on that soup. I like cooking first thing in the morning, I don't
>>>> much care to cook later in the day.
>>>
>>> One pound will easily make 2+ quarts of ham and bean stew. Which is
>>> plenty enough for 4 servings. I don't want to be eating this stuff
>>> every day for the next 10 days. Even with 4 quarts some will probably
>>> be in the fridge for 2 weeks before I throw the last of it out.
>>
>> I just started my "Great Value" beans soaking and about 1/4 of them
>> are broken and/or have holes in them with dried bugs inside. I guess
>> I expect that from Walmart. I'm sure every one of your Walmart beans
>> is as pristine as a freshly wet-wiped baby's bottom.
>
>Burned by Walmart again. Same Walmart beans that Shelly has, a
>1-pound bag. All the beans split and the hulls are peeling off. This
>will make bean mush stew. I'll be returning the empty bag to Walmart,
>getting my money back, and throwing these out.
>
>-sw

what a bummer. I am going to Walmart this a.m. to pick up
prescriptions and had thought that while I was there I would pick up
the lima beans. Oh, well. I'll go to Winco. That's a very
inefficient trip. 6miles to the west, back and then 4 miles to the
east..
Janet US

"U.S. Janet B." > wrote in message
...
> On Thu, 29 Dec 2016 10:59:21 -0600, Sqwertz >
> wrote:
>
>>On Thu, 29 Dec 2016 00:18:24 -0600, Sqwertz wrote:
>>
>>> On Wed, 28 Dec 2016 23:51:52 -0600, Sqwertz wrote:
>>>
>>>> On Thu, 29 Dec 2016 00:12:31 -0500, Brooklyn1 wrote:
>>>>
>>>>> On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
>>>>>
>>>>>>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
>>>>>
>>>>> I have all four pounds soaking now, first thing tomorrow morning I'll
>>>>> get on that soup. I like cooking first thing in the morning, I don't
>>>>> much care to cook later in the day.
>>>>
>>>> One pound will easily make 2+ quarts of ham and bean stew. Which is
>>>> plenty enough for 4 servings. I don't want to be eating this stuff
>>>> every day for the next 10 days. Even with 4 quarts some will probably
>>>> be in the fridge for 2 weeks before I throw the last of it out.
>>>
>>> I just started my "Great Value" beans soaking and about 1/4 of them
>>> are broken and/or have holes in them with dried bugs inside. I guess
>>> I expect that from Walmart. I'm sure every one of your Walmart beans
>>> is as pristine as a freshly wet-wiped baby's bottom.
>>
>>Burned by Walmart again. Same Walmart beans that Shelly has, a
>>1-pound bag. All the beans split and the hulls are peeling off. This
>>will make bean mush stew. I'll be returning the empty bag to Walmart,
>>getting my money back, and throwing these out.
>>
>>-sw
>
> what a bummer. I am going to Walmart this a.m. to pick up
> prescriptions and had thought that while I was there I would pick up
> the lima beans. Oh, well. I'll go to Winco. That's a very
> inefficient trip. 6miles to the west, back and then 4 miles to the
> east..
> Janet US


I've never, ever, had that problem with Walmart beans. They've always been
really nice.

Cheri

On Thu, 29 Dec 2016 10:42:19 -0800, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
.. .
>> On Thu, 29 Dec 2016 10:59:21 -0600, Sqwertz >
>> wrote:
>>
>>>On Thu, 29 Dec 2016 00:18:24 -0600, Sqwertz wrote:
>>>
>>>> On Wed, 28 Dec 2016 23:51:52 -0600, Sqwertz wrote:
>>>>
>>>>> On Thu, 29 Dec 2016 00:12:31 -0500, Brooklyn1 wrote:
>>>>>
>>>>>> On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
>>>>>>
>>>>>>>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
>>>>>>
>>>>>> I have all four pounds soaking now, first thing tomorrow morning I'll
>>>>>> get on that soup. I like cooking first thing in the morning, I don't
>>>>>> much care to cook later in the day.
>>>>>
>>>>> One pound will easily make 2+ quarts of ham and bean stew. Which is
>>>>> plenty enough for 4 servings. I don't want to be eating this stuff
>>>>> every day for the next 10 days. Even with 4 quarts some will probably
>>>>> be in the fridge for 2 weeks before I throw the last of it out.
>>>>
>>>> I just started my "Great Value" beans soaking and about 1/4 of them
>>>> are broken and/or have holes in them with dried bugs inside. I guess
>>>> I expect that from Walmart. I'm sure every one of your Walmart beans
>>>> is as pristine as a freshly wet-wiped baby's bottom.
>>>
>>>Burned by Walmart again. Same Walmart beans that Shelly has, a
>>>1-pound bag. All the beans split and the hulls are peeling off. This
>>>will make bean mush stew. I'll be returning the empty bag to Walmart,
>>>getting my money back, and throwing these out.
>>>
>>>-sw
>>
>> what a bummer. I am going to Walmart this a.m. to pick up
>> prescriptions and had thought that while I was there I would pick up
>> the lima beans. Oh, well. I'll go to Winco. That's a very
>> inefficient trip. 6miles to the west, back and then 4 miles to the
>> east..
>> Janet US
>
>I've never, ever, had that problem with Walmart beans. They've always been
>really nice.
>
>Cheri

Mine are cooking up just fine, some lost their skin, they float so I
fished them out with a slotted spoon (I probably soaked them too long
- 12 hrs). I'm simmering them very slow so it'll be awhile before
they've fully tender.

BTW, I fount the [Quoted Text] control.

Cheri wrote:

> "U.S. Janet B." > wrote in message
> ...
> > On Thu, 29 Dec 2016 10:59:21 -0600, Sqwertz >
> > wrote:
> >
> >>On Thu, 29 Dec 2016 00:18:24 -0600, Sqwertz wrote:
> >>
> >>> On Wed, 28 Dec 2016 23:51:52 -0600, Sqwertz wrote:
> >>>
> >>>> On Thu, 29 Dec 2016 00:12:31 -0500, Brooklyn1 wrote:
> >>>>
> >>>>> On Wed, 28 Dec 2016 22:53:47 -0600, Sqwertz >
> >>>>>
> >>>>>>https://www.walmart.com/ip/Great-Val...16-Oz/10314940
> >>>>>
> >>>>> I have all four pounds soaking now, first thing tomorrow morning I'll
> >>>>> get on that soup. I like cooking first thing in the morning, I don't
> >>>>> much care to cook later in the day.
> >>>>
> >>>> One pound will easily make 2+ quarts of ham and bean stew. Which is
> >>>> plenty enough for 4 servings. I don't want to be eating this stuff
> >>>> every day for the next 10 days. Even with 4 quarts some will probably
> >>>> be in the fridge for 2 weeks before I throw the last of it out.
> >>>
> >>> I just started my "Great Value" beans soaking and about 1/4 of them
> >>> are broken and/or have holes in them with dried bugs inside. I guess
> >>> I expect that from Walmart. I'm sure every one of your Walmart beans
> >>> is as pristine as a freshly wet-wiped baby's bottom.
> >>
> >>Burned by Walmart again. Same Walmart beans that Shelly has, a
> >>1-pound bag. All the beans split and the hulls are peeling off. This
> >>will make bean mush stew. I'll be returning the empty bag to Walmart,
> >>getting my money back, and throwing these out.
> >>
> >>-sw
> >
> > what a bummer. I am going to Walmart this a.m. to pick up
> > prescriptions and had thought that while I was there I would pick up
> > the lima beans. Oh, well. I'll go to Winco. That's a very
> > inefficient trip. 6miles to the west, back and then 4 miles to the
> > east..
> > Janet US
>
>
> I've never, ever, had that problem with Walmart beans. They've always been
> really nice.


Same here, I've always liked Walmart beans, no problems whatsoever (and the price is right, too!). Steve up there must have dumped a load of dead insects and used condoms into his beans, thus his reported result...


--
Best
Greg