During thanksgiving in most homes, lima beans are served. The side dish back then used to be the lima beans which were served alongside the main family meal on Sundays. These beans are also commonly referred to as butter beans. Though popular in the south of the United States and less in other regions, the lima beans are good for consumption anytime and anywhere if they are cooked right. However, most people are used to having the lima beans cooked in a way that most of the modern lima beans recipes do not approve of. They are often over salted and the cooked into a mush by the more traditional of cooks while recent lima beans recipes ensure that the lima beans are prepared in such a way that they end up between the mushy condition and the hard condition.
Lima beans were being grown and eaten in South America thousands of years ago long before they even came to the north. The best lima beans to use of course are the fresh ones although they require lots of work like shelling them. The best limas are usually located in the south and more so in a market for farmers. You can still use the frozen or dried limas that are sold at your local supermarket if you find it hard to get the fresh ones. You will find both the baby types as well as the large ones; go for the baby limas as they tend to resist turning into mush better as opposed to the large ones though the large lima beans are also good. Here's how to cook lima beans. In case you are using the dry lima beans, you will have to soak them for at least 5 hours or overnight if it is possible.
In case you are using dry lima beans, it is a worthy point to note that the dry limas tend to double in volume after the soaking process which makes them twice the initial amount. For those who have opportunities of visiting the south, this is how you are most likely to have your lima beans cooked for you. 1 tablespoon cooking oil, 1 lb. lima beans, large or small (dried limas are in 1-lb. Packages), 1 chopped onion, 1 or 2 ham hocks, 1 large clove of garlic, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper.
Start off by soaking the lima beans overnight in case you are using dried beans. Have the lima beans rinsed in a colander under some cold running water. Using a large pot put some water and ensure to cover the lima beans with the water and bring to the boil for 5 minutes. Have the beans removed from the water, cover them and let them cool down. Remember to cool the beans off. Take the pot and saut? the onion, ham hocks and garlic until the onions brown. Take the beans together with some water, salt and black pepper and boil for an hour or two.
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This article touched the basics of the topic. I have 2 more resources related to the above. They are how to cook lima beans and shephards pie . Do consider reading them.
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