I've been looking for a translation of "lima beans" in French, and I
only found "haricots de lima" (yeah, surprise surprise, it's lima
beans!). Well, of course, since I finally found out they are
exclusively American (North and South). So I really don't know what
they taste like, and I can't try since they are not cultivated or sold
here. So, out of sheer curiosity, *what* do they taste like? If you
want to compare, I know fava beans, black beans, red beans, blackeyes,
split peas, green lentils, brown lentils, red lentils, chickpeas,
cannellini beans, Soisson white beans, string beans, green peas.
Thanks!

Nathalie in Switzerland

On Thu 30 Jun 2005 05:43:30a, Nathalie Chiva wrote in rec.food.cooking:

> I've been looking for a translation of "lima beans" in French, and I
> only found "haricots de lima" (yeah, surprise surprise, it's lima
> beans!). Well, of course, since I finally found out they are
> exclusively American (North and South). So I really don't know what
> they taste like, and I can't try since they are not cultivated or sold
> here. So, out of sheer curiosity, *what* do they taste like? If you
> want to compare, I know fava beans, black beans, red beans, blackeyes,
> split peas, green lentils, brown lentils, red lentils, chickpeas,
> cannellini beans, Soisson white beans, string beans, green peas.
> Thanks!

I'm surprised that you cannot at least find dried lima beans, but they taste
a bit different than fresh anyway. I think their taste is hard to compare to
other beans, but I'd have to pick fava beans if I had to make a choice.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Nathalie Chiva wrote:
>
> I've been looking for a translation of "lima beans" in French, and I
> only found "haricots de lima" (yeah, surprise surprise, it's lima
> beans!). Well, of course, since I finally found out they are
> exclusively American (North and South). So I really don't know what
> they taste like, and I can't try since they are not cultivated or sold
> here. So, out of sheer curiosity, *what* do they taste like? If you
> want to compare, I know fava beans, black beans, red beans, blackeyes,
> split peas, green lentils, brown lentils, red lentils, chickpeas,
> cannellini beans, Soisson white beans, string beans, green peas.
> Thanks!
>
> Nathalie in Switzerland

Well, sorry to say they don't taste like any other
beans. They are one of my favorites. The fresh ones
and the dried one taste totally different. I love
both kinds. You'll just have to take a trip to the
U.S. and try some. I'll be glad to cook them for you.
Let me know when you're coming. :-)

Kate

On Thu, 30 Jun 2005 11:34:15 -0400, Kate Connally >
wrote:

>Well, sorry to say they don't taste like any other
>beans. They are one of my favorites. The fresh ones
>and the dried one taste totally different. I love
>both kinds. You'll just have to take a trip to the
>U.S. and try some. I'll be glad to cook them for you.
>Let me know when you're coming. :-)

Thanks! He he... Well, with a broken (albeit almost mended, I'm on one
crutch now) leg, 2 kids and all the passport/visa grief the US are
giving us, it won't be for a while, but when I come, watch out! ;-)
(and beware, we all eat a lot, especially when the cook is good :-))

Nathalie in Switzerland

On Thu, 30 Jun 2005 14:43:30 +0200, Nathalie Chiva
> wrote:

>So, out of sheer curiosity, *what* do they taste like?

Very similar to library paste. :-) When I moved to the SE US, I saw
"butter beans" advertised, which sounded good, but they turned out to
be somewhat smaller versions of limas. They might not be awful in a
multi-bean soup with plenty of flavoring, but served fresh as a "green
vegetable," they are dismal.

"Frogleg" > wrote in message
...
> On Thu, 30 Jun 2005 14:43:30 +0200, Nathalie Chiva
> > wrote:
>
>>So, out of sheer curiosity, *what* do they taste like?
>
> Very similar to library paste. :-) When I moved to the SE US, I saw
> "butter beans" advertised, which sounded good, but they turned out to
> be somewhat smaller versions of limas. They might not be awful in a
> multi-bean soup with plenty of flavoring, but served fresh as a "green
> vegetable," they are dismal.

Do a recipe search for baby lima beans with mint. To die for. And, you have
to grow them yourself, know someone who does, or get them from a farm stand.
Unbelievably delicious.

On Thu, 30 Jun 2005 15:57:14 GMT, Frogleg > wrote:

>On Thu, 30 Jun 2005 14:43:30 +0200, Nathalie Chiva
> wrote:
>
>>So, out of sheer curiosity, *what* do they taste like?
>
>Very similar to library paste. :-) When I moved to the SE US, I saw
>"butter beans" advertised, which sounded good, but they turned out to
>be somewhat smaller versions of limas. They might not be awful in a
>multi-bean soup with plenty of flavoring, but served fresh as a "green
>vegetable," they are dismal.

Lima beans are delicious :>

Sue(tm)
Lead me not into temptation... I can find it myself!

"Nathalie Chiva" > wrote in
message ...
> I've been looking for a translation of "lima beans" in French, and I
> only found "haricots de lima" (yeah, surprise surprise, it's lima
> beans!). Well, of course, since I finally found out they are
> exclusively American (North and South). So I really don't know what
> they taste like, and I can't try since they are not cultivated or sold
> here. So, out of sheer curiosity, *what* do they taste like? If you
> want to compare, I know fava beans, black beans, red beans, blackeyes,
> split peas, green lentils, brown lentils, red lentils, chickpeas,
> cannellini beans, Soisson white beans, string beans, green peas.
> Thanks!
>
> Nathalie in Switzerland

It's not just the taste but the texture, and I suspect they're an acquired
taste (I've acquired it). My closest comparison would be fava beans, with
split peas a close second.

Felice

Frogleg wrote:
> On Thu, 30 Jun 2005 14:43:30 +0200, Nathalie Chiva
> > wrote:
>
>> So, out of sheer curiosity, *what* do they taste like?
>
> Very similar to library paste. :-) When I moved to the SE US, I saw
> "butter beans" advertised, which sounded good, but they turned out to
> be somewhat smaller versions of limas. They might not be awful in a
> multi-bean soup with plenty of flavoring, but served fresh as a "green
> vegetable," they are dismal.

Butter beans are *not* the same thing as limas.

Jill

On 30 Jun 2005 14:53:13 +0200, Wayne Boatwright wrote:

> I think their taste is hard to compare to
> other beans, but I'd have to pick fava beans if I had to make a choice.

I agree.

Felice Friese wrote:
> "Nathalie Chiva" > wrote in
> message ...
> > I've been looking for a translation of "lima beans" in French, and I
> > only found "haricots de lima" (yeah, surprise surprise, it's lima
> > beans!). Well, of course, since I finally found out they are
> > exclusively American (North and South). So I really don't know what
> > they taste like, and I can't try since they are not cultivated or sold
> > here. So, out of sheer curiosity, *what* do they taste like? If you
> > want to compare, I know fava beans, black beans, red beans, blackeyes,
> > split peas, green lentils, brown lentils, red lentils, chickpeas,
> > cannellini beans, Soisson white beans, string beans, green peas.
> > Thanks!
> >
> > Nathalie in Switzerland
>
> It's not just the taste but the texture, and I suspect they're an acquired
> taste (I've acquired it).

All food tastes are acquired.

"Sheldon" > wrote in message
oups.com...
>
>
> Felice Friese wrote:
>> "Nathalie Chiva" > wrote
>> in
>> message ...
>> > I've been looking for a translation of "lima beans" in French, and I
>> > only found "haricots de lima" (yeah, surprise surprise, it's lima
>> > beans!). Well, of course, since I finally found out they are
>> > exclusively American (North and South). So I really don't know what
>> > they taste like, and I can't try since they are not cultivated or sold
>> > here. So, out of sheer curiosity, *what* do they taste like? If you
>> > want to compare, I know fava beans, black beans, red beans, blackeyes,
>> > split peas, green lentils, brown lentils, red lentils, chickpeas,
>> > cannellini beans, Soisson white beans, string beans, green peas.
>> > Thanks!
>> >
>> > Nathalie in Switzerland
>>
>> It's not just the taste but the texture, and I suspect they're an
>> acquired
>> taste (I've acquired it).
>
> All food tastes are acquired.

Nathalie, in my mind, fresh fava beans taste most like fresh lima beans.
(I've read that some Mediterranean born persons' genetics might get a toxic
reaction [perhaps like peanuts? I don't know] to fava beans). Truth or
myth, who knows.)
Dee

On Thu, 30 Jun 2005 15:35:40 -0400, "Dee Randall"
> wrote:

>
>"Sheldon" > wrote in message
roups.com...
>>
>>
>> Felice Friese wrote:
>>> "Nathalie Chiva" > wrote
>>> in
>>> message ...
>>> > I've been looking for a translation of "lima beans" in French, and I
>>> > only found "haricots de lima" (yeah, surprise surprise, it's lima
>>> > beans!). Well, of course, since I finally found out they are
>>> > exclusively American (North and South). So I really don't know what
>>> > they taste like, and I can't try since they are not cultivated or sold
>>> > here. So, out of sheer curiosity, *what* do they taste like? If you
>>> > want to compare, I know fava beans, black beans, red beans, blackeyes,
>>> > split peas, green lentils, brown lentils, red lentils, chickpeas,
>>> > cannellini beans, Soisson white beans, string beans, green peas.
>>> > Thanks!
>>> >
>>> > Nathalie in Switzerland
>>>
>>> It's not just the taste but the texture, and I suspect they're an
>>> acquired
>>> taste (I've acquired it).
>>
>> All food tastes are acquired.
>
>Nathalie, in my mind, fresh fava beans taste most like fresh lima beans.
>(I've read that some Mediterranean born persons' genetics might get a toxic
>reaction [perhaps like peanuts? I don't know] to fava beans). Truth or
>myth, who knows.)
>Dee


True. Not like peanuts though. It's a type of hemolytic anemia caused
by deficiency of a particular enzyme. American blacks often have this
problem too. It is called favism but can be precipitated by other
things (eg. certain drugs).

http://www.g6pd.org/favism/english/index.mv



Sue(tm)
Lead me not into temptation... I can find it myself!

Wayne Boatwright wrote:

>On Thu 30 Jun 2005 05:43:30a, Nathalie Chiva wrote in rec.food.cooking:
>
>
>
>>I've been looking for a translation of "lima beans" in French, and I
>>only found "haricots de lima" (yeah, surprise surprise, it's lima
>>beans!). Well, of course, since I finally found out they are
>>exclusively American (North and South). So I really don't know what
>>they taste like, and I can't try since they are not cultivated or sold
>>here. So, out of sheer curiosity, *what* do they taste like? If you
>>want to compare, I know fava beans, black beans, red beans, blackeyes,
>>split peas, green lentils, brown lentils, red lentils, chickpeas,
>>cannellini beans, Soisson white beans, string beans, green peas.
>>Thanks!
>>
>>
>
>I'm surprised that you cannot at least find dried lima beans, but they taste
>a bit different than fresh anyway. I think their taste is hard to compare to
>other beans, but I'd have to pick fava beans if I had to make a choice.
>
>
>
What they said.

Bubba

--
You wanna measure, or you wanna cook?

Nathalie Chiva > wrote:

> I've been looking for a translation of "lima beans" in French, and I
> only found "haricots de lima" (yeah, surprise surprise, it's lima
> beans!).

They are also called "fèves créole", "haricots du Cap" and "pois du
Cap".

Victor

Hi, Natalie,
About lima beans, go to "google" and click on "Images". Then type in
Lima Beans.
You will find various pictures of them.
Regards,
Nancree

Hi, Natalie,
About lima beans, go to "google" and click on "Images". Then type in
Lima Beans.
You will find various pictures of them.
Regards,
Nancree

Lima beans are delicious, I think, though they can be a bit
mealy-tasting. I sometimes make a simple white sauce with a good bit
of mustard. Then add chunks of ham, or bacon, and bake until they
bubble a bit. Or, mix in some parsley after they're cooked.
Cheers, Nancree

Natalie--
I you do a Google search on "lima bean recipes" you will find some good
ones--they are better with a few additions---corn for instance. Here
is a page full of recipes that sound worthwhile.
Nancree
http://southernfood.about.com/od/lim...r/bl30207c.htm

On Thu 30 Jun 2005 03:17:13p, nancree wrote in rec.food.cooking:

> Natalie--
> I you do a Google search on "lima bean recipes" you will find some good
> ones--they are better with a few additions---corn for instance. Here
> is a page full of recipes that sound worthwhile.
> Nancree
> http://southernfood.about.com/od/lim...r/bl30207c.htm
>

Umm... Sufferin' succotash! Love the stuff when made well.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 30 Jun 2005 12:23:13 -0700, in rec.food.cooking, Sheldon wrote:

>
>
>Felice Friese wrote:
>> "Nathalie Chiva" > wrote in
>> message ...
>> > I've been looking for a translation of "lima beans" in French, and I
>> > only found "haricots de lima" (yeah, surprise surprise, it's lima
>> > beans!). Well, of course, since I finally found out they are
>> > exclusively American (North and South). So I really don't know what
>> > they taste like, and I can't try since they are not cultivated or sold
>> > here. So, out of sheer curiosity, *what* do they taste like? If you
>> > want to compare, I know fava beans, black beans, red beans, blackeyes,
>> > split peas, green lentils, brown lentils, red lentils, chickpeas,
>> > cannellini beans, Soisson white beans, string beans, green peas.
>> > Thanks!
>> >
>> > Nathalie in Switzerland
>>
>> It's not just the taste but the texture, and I suspect they're an acquired
>> taste (I've acquired it).
>
>All food tastes are acquired.

I hate lima beans (known as butter beans in the UK, but my hatred goes
back to my Florida childhood). One thing I don't think will ever change.

But it was quite a surprise to find out that at 62 I now like pecans,
almonds, cashew nuts, etc whereas in the past walnuts and hazelnuts were
my limit.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Nathalie Chiva wrote:
> I've been looking for a translation of "lima beans" in French, and I
> only found "haricots de lima" (yeah, surprise surprise, it's lima
> beans!). Well, of course, since I finally found out they are
> exclusively American (North and South). So I really don't know what
> they taste like, and I can't try since they are not cultivated or sold
> here. So, out of sheer curiosity, *what* do they taste like?

Mealy. Sort of bland. Thick skin which is horrible in the mouth.
Blech!


>If you
> want to compare, I know fava beans, black beans, red beans, blackeyes,
> split peas, green lentils, brown lentils, red lentils, chickpeas,
> cannellini beans, Soisson white beans, string beans, green peas.
> Thanks!

Probably the closest would be favas but favas are 100 times
better-tasting.

-L.

On 1 Jul 2005 01:48:27 -0700, "-L." > wrote:

>
>
>Nathalie Chiva wrote:
>> I've been looking for a translation of "lima beans" in French, and I
>> only found "haricots de lima" (yeah, surprise surprise, it's lima
>> beans!). Well, of course, since I finally found out they are
>> exclusively American (North and South). So I really don't know what
>> they taste like, and I can't try since they are not cultivated or sold
>> here. So, out of sheer curiosity, *what* do they taste like?
>
>Mealy. Sort of bland. Thick skin which is horrible in the mouth.
>Blech!
>
>
>>If you
>> want to compare, I know fava beans, black beans, red beans, blackeyes,
>> split peas, green lentils, brown lentils, red lentils, chickpeas,
>> cannellini beans, Soisson white beans, string beans, green peas.
>> Thanks!
>
>Probably the closest would be favas but favas are 100 times
>better-tasting.
>
>-L.

It depends on the type of lima as to what they taste like. There are
small, and large, green and dry, and speckled. Generally the larger
ones/dry when cooked, get pasty/starchy interior when cooked and do
have the heavy skin like favas, but the flavor is nothing alike.
Fava's taste like a starchy green pea to me.

I kind of like the baby green limas but you have to be very careful
not to overcook.. particularly in a microwave, they get hard and nasty
tasting then. The baby green limas ..when properly cooked..done (you
do not want to eat them raw in any stage .. I know they can be toxic
in at least one stage, and possibly all raw) ..but when they're cooked
properly they're tender and would be closer to fava/peas in flavor..
but only slightly.

The flavors do vary between varieties, degree of maturity. Some do
call the large ones intended to be cooked from dry "potato" limas, as
a reflection on the starchiness of the interior. They're good cooked
with ham or bacon or any smoked meat.

Janice

"-L." > wrote in message
oups.com...
>
>
> Nathalie Chiva wrote:
>> I've been looking for a translation of "lima beans" in French, and I
>> only found "haricots de lima" (yeah, surprise surprise, it's lima
>> beans!). Well, of course, since I finally found out they are
>> exclusively American (North and South). So I really don't know what
>> they taste like, and I can't try since they are not cultivated or sold
>> here. So, out of sheer curiosity, *what* do they taste like?
>
> Mealy. Sort of bland. Thick skin which is horrible in the mouth.
> Blech!

They're not mealy when they're picked young. That generally means growing
them yourself. It's well worth the $2.00 for some seeds, just to try it
once.

widewoman wrote:
>
> On 1 Jul 2005 01:48:27 -0700, "-L." > wrote:
>
> >
> >
> >Nathalie Chiva wrote:
> >> I've been looking for a translation of "lima beans" in French, and I
> >> only found "haricots de lima" (yeah, surprise surprise, it's lima
> >> beans!). Well, of course, since I finally found out they are
> >> exclusively American (North and South). So I really don't know what
> >> they taste like, and I can't try since they are not cultivated or sold
> >> here. So, out of sheer curiosity, *what* do they taste like?
> >
> >Mealy. Sort of bland. Thick skin which is horrible in the mouth.
> >Blech!
> >
> >
> >>If you
> >> want to compare, I know fava beans, black beans, red beans, blackeyes,
> >> split peas, green lentils, brown lentils, red lentils, chickpeas,
> >> cannellini beans, Soisson white beans, string beans, green peas.
> >> Thanks!
> >
> >Probably the closest would be favas but favas are 100 times
> >better-tasting.
> >
> >-L.
>
> It depends on the type of lima as to what they taste like. There are
> small, and large, green and dry, and speckled. Generally the larger
> ones/dry when cooked, get pasty/starchy interior when cooked and do
> have the heavy skin like favas,

Lima skin is nothing like fava skin. Fava skin is like
leather. Lima skin is much more tender and delicate

> I kind of like the baby green limas but you have to be very careful
> not to overcook.. particularly in a microwave, they get hard and nasty
> tasting then.

I finally found out the right way to cook limas in a microwave
and you need to add a lot of water. It's a pain so you're better
off just cooking them in a pot on the stove. If you follow the
microwave directions on a package of frozen limas it calls for
very little water and then you will get hard beans.

> The baby green limas ..when properly cooked..done (you
> do not want to eat them raw in any stage .. I know they can be toxic
> in at least one stage, and possibly all raw) ..but when they're cooked
> properly they're tender and would be closer to fava/peas in flavor..
> but only slightly.

Can't stand the baby limas. They taste too "green" to me.
And they stay too hard when cooked. I like my limas soft -
not overcooked and mushy but soft and smooth. The large Fordhooks
are much tastier to me. A nice creamy taste and soft smooth texture.

> The flavors do vary between varieties, degree of maturity. Some do
> call the large ones intended to be cooked from dry "potato" limas, as
> a reflection on the starchiness of the interior. They're good cooked
> with ham or bacon or any smoked meat.

I love the large dried limas. I love the flavor and
texture. I've never heard the term "potato" limas before
but it seems to be pretty accurate. The texture is a lot
like the floury, mealy texture of a baked russet, which
is my favorite potato.

Kate

"Kate Connally" > wrote in message
...
> widewoman wrote:
>>
>> On 1 Jul 2005 01:48:27 -0700, "-L." > wrote:
>>
>> >
>> >
>> >Nathalie Chiva wrote:
>> >> I've been looking for a translation of "lima beans" in French, and I
>> >> only found "haricots de lima" (yeah, surprise surprise, it's lima
>> >> beans!). Well, of course, since I finally found out they are
>> >> exclusively American (North and South). So I really don't know what
>> >> they taste like, and I can't try since they are not cultivated or sold
>> >> here. So, out of sheer curiosity, *what* do they taste like?
>> >
>> >Mealy. Sort of bland. Thick skin which is horrible in the mouth.
>> >Blech!
>> >
>> >
>> >>If you
>> >> want to compare, I know fava beans, black beans, red beans, blackeyes,
>> >> split peas, green lentils, brown lentils, red lentils, chickpeas,
>> >> cannellini beans, Soisson white beans, string beans, green peas.
>> >> Thanks!
>> >
>> >Probably the closest would be favas but favas are 100 times
>> >better-tasting.
>> >
>> >-L.
>>
>> It depends on the type of lima as to what they taste like. There are
>> small, and large, green and dry, and speckled. Generally the larger
>> ones/dry when cooked, get pasty/starchy interior when cooked and do
>> have the heavy skin like favas,
>
> Lima skin is nothing like fava skin. Fava skin is like
> leather. Lima skin is much more tender and delicate
>
>> I kind of like the baby green limas but you have to be very careful
>> not to overcook.. particularly in a microwave, they get hard and nasty
>> tasting then.
>
> I finally found out the right way to cook limas in a microwave
> and you need to add a lot of water. It's a pain so you're better
> off just cooking them in a pot on the stove. If you follow the
> microwave directions on a package of frozen limas it calls for
> very little water and then you will get hard beans.
>
>> The baby green limas ..when properly cooked..done (you
>> do not want to eat them raw in any stage .. I know they can be toxic
>> in at least one stage, and possibly all raw) ..but when they're cooked
>> properly they're tender and would be closer to fava/peas in flavor..
>> but only slightly.
>
> Can't stand the baby limas. They taste too "green" to me.
> And they stay too hard when cooked. I like my limas soft -
> not overcooked and mushy but soft and smooth. The large Fordhooks
> are much tastier to me. A nice creamy taste and soft smooth texture.
>
>> The flavors do vary between varieties, degree of maturity. Some do
>> call the large ones intended to be cooked from dry "potato" limas, as
>> a reflection on the starchiness of the interior. They're good cooked
>> with ham or bacon or any smoked meat.
>
> I love the large dried limas. I love the flavor and
> texture. I've never heard the term "potato" limas before
> but it seems to be pretty accurate. The texture is a lot
> like the floury, mealy texture of a baked russet, which
> is my favorite potato.
>
> Kate

I'm wondering if these 'large dried limas' are the same as the canned
Hanover and other brands of 'butter beans.' They are so dry, they just
sort of stick in the back of your throat and you feel like you need a drink
of water to get them washed down.
Dee

On Fri, 01 Jul 2005 12:03:44 -0400, Kate Connally >
wrote:

>widewoman wrote:
>>
>> On 1 Jul 2005 01:48:27 -0700, "-L." > wrote:
>>
>> >
>> >
>> >Nathalie Chiva wrote:
>> >> I've been looking for a translation of "lima beans" in French, and I
>> >> only found "haricots de lima" (yeah, surprise surprise, it's lima
>> >> beans!). Well, of course, since I finally found out they are
>> >> exclusively American (North and South). So I really don't know what
>> >> they taste like, and I can't try since they are not cultivated or sold
>> >> here. So, out of sheer curiosity, *what* do they taste like?
>> >
>> >Mealy. Sort of bland. Thick skin which is horrible in the mouth.
>> >Blech!
>> >
>> >
>> >>If you
>> >> want to compare, I know fava beans, black beans, red beans, blackeyes,
>> >> split peas, green lentils, brown lentils, red lentils, chickpeas,
>> >> cannellini beans, Soisson white beans, string beans, green peas.
>> >> Thanks!
>> >
>> >Probably the closest would be favas but favas are 100 times
>> >better-tasting.
>> >
>> >-L.
>>
>> It depends on the type of lima as to what they taste like. There are
>> small, and large, green and dry, and speckled. Generally the larger
>> ones/dry when cooked, get pasty/starchy interior when cooked and do
>> have the heavy skin like favas,
>
>Lima skin is nothing like fava skin. Fava skin is like
>leather. Lima skin is much more tender and delicate


I've had limas.. aka butter beans..where the skins are tough and while
I could chew them if I wanted to eat something the consistency of wet
wax paper..but .. I don't. Not saying all of them are that way, but a
lot of them are, too many for me to buy them anymore.



>
>> I kind of like the baby green limas but you have to be very careful
>> not to overcook.. particularly in a microwave, they get hard and nasty
>> tasting then.
>
>I finally found out the right way to cook limas in a microwave
>and you need to add a lot of water. It's a pain so you're better
>off just cooking them in a pot on the stove. If you follow the
>microwave directions on a package of frozen limas it calls for
>very little water and then you will get hard beans.
>
>> The baby green limas ..when properly cooked..done (you
>> do not want to eat them raw in any stage .. I know they can be toxic
>> in at least one stage, and possibly all raw) ..but when they're cooked
>> properly they're tender and would be closer to fava/peas in flavor..
>> but only slightly.
>
>Can't stand the baby limas. They taste too "green" to me.
>And they stay too hard when cooked. I like my limas soft -
>not overcooked and mushy but soft and smooth. The large Fordhooks
>are much tastier to me. A nice creamy taste and soft smooth texture.

Well, the baby limas I'd eaten when I'd decided I didn't like them
were like that too, but as I said, there are different varieties,
that's why some of them have the varietal name on the commercially
sold products. Fordhook I think is one of the varietal names on the
green ones. It's been awhile since I've bought any, so I'm not 100%
sure on that, but there are a bunch of different varieties, all with
their own characteristics..like some don't like others. I had a
teacher who was from Texas and mentioned he missed speckled butter
beans. I'd never heard of such a thing, but when I came across a can
in a canned food store I bought him some. They now, many years later,
can be bought frozen at least, in most stores around the area. Point
being, when they're cooked I'm sure they're not speckled, but it's a
characteristic important enough to mention in the marketing of it
since they must taste differently from other non-speckled sorts.

Anyway, I liked butter beans a lot when I was a kid, but never liked
those skins.

Janice
>> The flavors do vary between varieties, degree of maturity. Some do
>> call the large ones intended to be cooked from dry "potato" limas, as
>> a reflection on the starchiness of the interior. They're good cooked
>> with ham or bacon or any smoked meat.
>
>I love the large dried limas. I love the flavor and
>texture. I've never heard the term "potato" limas before
>but it seems to be pretty accurate. The texture is a lot
>like the floury, mealy texture of a baked russet, which
>is my favorite potato.
>
>Kate

Dee Randall wrote:
>
> "Kate Connally" > wrote in message
> ...
> > widewoman wrote:
> >>
> >> On 1 Jul 2005 01:48:27 -0700, "-L." > wrote:
> >>
> >> >
> >> >
> >> >Nathalie Chiva wrote:
> >> >> I've been looking for a translation of "lima beans" in French, and I
> >> >> only found "haricots de lima" (yeah, surprise surprise, it's lima
> >> >> beans!). Well, of course, since I finally found out they are
> >> >> exclusively American (North and South). So I really don't know what
> >> >> they taste like, and I can't try since they are not cultivated or sold
> >> >> here. So, out of sheer curiosity, *what* do they taste like?
> >> >
> >> >Mealy. Sort of bland. Thick skin which is horrible in the mouth.
> >> >Blech!
> >> >
> >> >
> >> >>If you
> >> >> want to compare, I know fava beans, black beans, red beans, blackeyes,
> >> >> split peas, green lentils, brown lentils, red lentils, chickpeas,
> >> >> cannellini beans, Soisson white beans, string beans, green peas.
> >> >> Thanks!
> >> >
> >> >Probably the closest would be favas but favas are 100 times
> >> >better-tasting.
> >> >
> >> >-L.
> >>
> >> It depends on the type of lima as to what they taste like. There are
> >> small, and large, green and dry, and speckled. Generally the larger
> >> ones/dry when cooked, get pasty/starchy interior when cooked and do
> >> have the heavy skin like favas,
> >
> > Lima skin is nothing like fava skin. Fava skin is like
> > leather. Lima skin is much more tender and delicate
> >
> >> I kind of like the baby green limas but you have to be very careful
> >> not to overcook.. particularly in a microwave, they get hard and nasty
> >> tasting then.
> >
> > I finally found out the right way to cook limas in a microwave
> > and you need to add a lot of water. It's a pain so you're better
> > off just cooking them in a pot on the stove. If you follow the
> > microwave directions on a package of frozen limas it calls for
> > very little water and then you will get hard beans.
> >
> >> The baby green limas ..when properly cooked..done (you
> >> do not want to eat them raw in any stage .. I know they can be toxic
> >> in at least one stage, and possibly all raw) ..but when they're cooked
> >> properly they're tender and would be closer to fava/peas in flavor..
> >> but only slightly.
> >
> > Can't stand the baby limas. They taste too "green" to me.
> > And they stay too hard when cooked. I like my limas soft -
> > not overcooked and mushy but soft and smooth. The large Fordhooks
> > are much tastier to me. A nice creamy taste and soft smooth texture.
> >
> >> The flavors do vary between varieties, degree of maturity. Some do
> >> call the large ones intended to be cooked from dry "potato" limas, as
> >> a reflection on the starchiness of the interior. They're good cooked
> >> with ham or bacon or any smoked meat.
> >
> > I love the large dried limas. I love the flavor and
> > texture. I've never heard the term "potato" limas before
> > but it seems to be pretty accurate. The texture is a lot
> > like the floury, mealy texture of a baked russet, which
> > is my favorite potato.
> >
> > Kate
>
> I'm wondering if these 'large dried limas' are the same as the canned
> Hanover and other brands of 'butter beans.' They are so dry, they just
> sort of stick in the back of your throat and you feel like you need a drink
> of water to get them washed down.
> Dee

The large dried limas are not the same as butter beans.
Dried limas are a fairly dry, floury texture so you might
find them sticking in the back of your throat if they are
not in soup or some sort of sauce. I don't have a problem
with them but I guess some people might. I mainly eat them
in soup or in "barbecued" baked beans which is a baked
bean casserole using dried limas with a sweet/sour tomatoey
bbq sauce in it.

Kate

Kate "Boatwright" Connally wrote:
> > >
> > I'm wondering if these 'large dried limas' are the same as the canned
> > Hanover and other brands of 'butter beans.' They are so dry, they just
> > sort of stick in the back of your throat and you feel like you need a d=
rink
> > of water to get them washed down.
> > Dee
>
> The large dried limas are not the same as butter beans.

Oh yes indeed they are, y'all... don't folks ever look things up, or
simply say they don't know, *before* they post...

lima bean[LY-muh]
This New World bean was named for Lima, Peru, where it was found as
early as 1500. There are two distinct varieties of lima - the
Fordhook and the baby lima (and Fordhooks are not adult baby limas).
Both are pale green, plump-bodied and have a slight kidney-shape curve.
The Fordhook is larger and plumper than the baby lima. It also has a
fuller flavor than its smaller relative. Fresh limas are available from
June to September. They're usually sold in their pods, which should be
plump, firm and dark green. The pods can be refrigerated in a plastic
bag for up to a week. They should be shelled just before using. Frozen
lima beans are available year-round and are labeled according to
variety (Fordhook or baby). Canned and dried limas are usually labeled
"jumbo," "large" or "small," a designation that relates to size and not
variety.

In the South, dried limas are frequently referred to as butter beans.

When mottled with purple they're called calico or speckled butter
beans. A traditional way to serve limas is with corn in SUCCOTASH.
They're also used alone as a side dish, in soups and sometimes in
salads. Lima beans contain a good amount of protein, phosphorus,
potassium and iron. The lima is also called the Madagascar bean.

=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

http://www.americanbean.org/BeanVarieties/Home.htm

Large Lima
Flat-shaped, white-colored beans
Smooth, creamy, sweet flavor
*Also known as Butter Beans*
Popular as a sidedish or added to soups and casseroles =20
---

Sheldon