Frozen Lima Beans

[jmcquown]

Depends on what the doctor charged! You weren't exactly smart then, were you? LOL

Jill

[Sheldon]

Sure I was, I was very inquisitive. hehe

[George Shirley]

You're welcome, sometimes we have to remind each other about good grub, cheap.

George

[Brian]

I did the same thing with barley.

Never met a bean I didn't like.

When I was five years old I poked a lima bean up each nostril and had to be taken to a doctor to have them removed. Is that considered fancy? LOL

Sheldon

[Dick Adams]

String beans have always been my first choice.

Dick

[mm]

Lima beans in Asia is white; alos avaialble at American grocery store in dry form.

[mm]

By fresh, do you eman raw beans (after soaking in water or after boiling)?

Lima beans have a chemical that is toxic and must be released by boiling off.....

[mm]

Try making a soup with lima beans (I used dried one soaked overnigth) using onions and amy be garlic too. Then add dill (fresh one) just before removing the heat.

I made it once only ...that's only because I hate peeling the skin. I don't like to eat the skin on lima beans ..

[Gregory Morrow]

This is the kind of stuff we ate often when growing up, I grew up by the Mississippi in Illinois so at times we had lotsa catfish, smoked sturgeon, river/lake perch, carp, plus whatever we had from the garden (I remember being a real tiny kid and eating fried rabbit and squirrel that my older brothers had hunted). Now this kind of stuff can be seen on big - city fancy resto menus, it's "deconstructed" and then reconstructed (more often than not it's more like "misconstrued") as "American Classic Cuisine" and served at 20++ bucks per plate (and a miniscule portion to boot). When I was a kid nobody told us it was "poor food"...

Gawd I cringe when I see morel mushrooms in the stupormarket here in Chicawgo for $39.95/lb, when I was a kid we'd pick gunnysacks full and we gave most away, if you had charged for them you would have been dragged off and committed to the County Home...

:-)

[Omelet]

I don't eat Lima beans (can't stand 'em!) but I do often use dill with steamed veggie dishes. Fish too.

[mm]

I never used with steam veges. I should try. I love dill btu never knew where to use to finish off the big bunch you get in an Asian store.

[Omelet]

I often dry the large bunches I get at the asian market and store in a jar. I use them on just about any steamed veggie as well as grilled fish and sauteed shrimps.

Take 1 lb. of peeled and deveined shrimp and toss into a skillet in a mix of hot butter and olive oil. Add a light sprinkling of garlic powder, a generous amount of dried (or fresh) dill weed and a bit of salt free lemon pepper.

Stir gently until all of the shrimp is pink.

Serve over steamed veggies, pasta, or rice.

[Emma Thackery]

Are you sure you're not talking about fava beans? The skins on limas is onion-skin thin.

[Rick]

How about "Easy #2"?

I like Lima beans with cottage cheese on the side. Doesn't need much dressing up - just a touch of salt on both and some black pepper on the cottage cheese. I can make a very filling meal out of that with only two ingredients.

Rick

[mm]

Yes, I am sure. We never ate the skin back home.

[Emma Thackery]

You don't find cottage cheese already salty enough? Does the cottage cheese making process require so much salt or is it just a common practice?

[Tonto Goldstein]

Not so much, but digging a hole in the ice to plant the seedlings can be a real bitch.