Tell us: What do you miss most from your parent's kitchen? I grow the small ones every year. This time it's Violets Multicolored There are tiny round stink bugs migrating from the kudzu pile across the street: they all want my limas and pole beans. Completely covered with them sucking the life out of them and no controls for it. They decimate the baby plants as they poke out of the ground! OK, y'all are southern so I'm going to take your word for it.
That second to the last picture up there is what I think of as butterbeans but I remember as a kid that lima beans were gross. I haven't found any seeds yet so it's probably a moot point this year but that's going on my list for next year and hopefully I'll be pleasantly surprised. Might even try some 3-sisters next year. What a great teaching opp for my junior farmers! That photo is of Henderson's Baby Lima, one the oldest in continuous existence. It is white, but virtually identical in size to the other colors of baby limas.
Wood's Prolific is also white but a shade larger. Eastland is a similar white. I've always been confused about this as well. I, too, thought the 2nd to last pic was, in my mind at least, a 'butter' bean! The only source I could find was Reimer Seed co. White 'Dixie Butterpeas' for me - a bush-type lima with plump, round little beans.
Dad used to plant two ft rows - your back would be screaming before you picked to the end. Have a buddy here who lets 'em set pods until about half are starting to get dry, then pulls 'em up by the roots and takes 'em to the shade to pick 'em off the vines. Gives you some nice fresh ones to eat and some dry ones for later use. I can't believe this is confusing to people.
All you have to have is a little common sense. It does not matter what people call them in different parts of the country.
They are the same. They are light green Lima beans when picked fresh, shelled and cooked. However, you can also buy them canned where they are cooked for you after they are dried - and these are sometimes incorrectly called Lima beans even though they are no longer green.
Technically you can call either one by either name. It's a cultural thing. Wood's prolific is still available from Southern States and it is a butterbean from Virginia to Georgia.
I think Teija is thinking of butterpeas or he is in a different part of the south than I am familiar with. It seems to me that the real issue btbarbara had when she asked her original question in was that her mother served her canned Lima beans. They are gross. Fresh limas, perhaps fresh from the garden, lightly steamed are very different. Do not boil! Frozen can be OK, but again lightly steamed.
In the South im from Mississippi, lima beans and butter beans are not the same Lima beans are smaller and green. Butter beans are speckled.
I cooked the dried lima beans. Most of them fell apart or turned to mush in the process, but some remained whole. I placed a couple on the counter next to the canned butter beans. They were indistinguishable. I tasted one. Bland, tender and rich. She has never cooked them, though. Her preferred method of butter bean consumption: finding them in grocery store olive bars.
Illene Sofranko, who runs the St. Calling them butter beans is the Southern name. The younger the bean, the greener it is. Want more of our free, weekly newsletters in your inbox? Plus, Sofranko suggested I order heirloom beans online the next time I want to cook from the dried state, so they hold up better during the cooking process. I cooked the limas and the butter beans together in the same skillet, with some diced onion and garlic in a fair amount of bacon grease.
Whatever they were called, they were delicious. Butter beans can be a powerful tool in your cooking arsenal. Plump and creamy when fully cooked, they do in fact have a butterlike texture that is very appealing.
Their creaminess also means they blend well, making bean dips or spreads a breeze. Heat olive oil in a nonstick skillet over medium-low heat.
Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt and black pepper into beans; continue cooking for about 5 minutes. Drizzle vinegar over beans and toss. Heat bacon grease or butter over medium heat. Those varieties that carry purple speckles often are called calico beans.
The smaller baby limas can also be called butter peas or sieva beans. In the culinary domain, where the distinction between varieties is potentially crucial, lima beans typically refer to the small, green variety. Alternatively, the large, white and slightly creamy bean often is considered a butter bean.
Raw Lima beans contain linamarin, which releases hydrogen cyanide, although the varieties grown in the U. Nevertheless, Lima beans should never be eaten raw. Boil them first for 10 minutes, uncovered to allow the gas to escape, and drain the water.
Dried lima beans normally take about 45 minutes of simmering and dried Fordhooks an hour. Both types produce a lot of foam, but neither are suitable for a pressure cooker as they will disintegrate.
Once cooked, lima beans perish quickly, typically after just a day in the refrigerator. However, dried beans will keep in an airtight container for six months.
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