Soaked lima beans shed and split
mikecox
11 years ago
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Comments (26)
Teresa_MN
11 years agoRelated Discussions
soak peas too long?
Comments (26)Flora in the UK makes a very valid point. Generally speaking, I doubt that the couple of days gained by pre-sprouting is worth stressing over. The main reason I do it is that peas are going into the chilly, wet, ground of early spring, and because (as addressed in an earlier post) they will grow at a lower temperature than necessary for germination, I figure I am getting a head start. One caveat, though, that I think has not specifically been mentioned here is that, once the peas have been soaked & begun to sprout, one must be certain they do not dry out, whether in the sprouting container or once in the ground or that is the end of those seeds! So if you put them into the ground, either expect to monitor moisture in the top couple of inches each day or cover them with, say, some strips of cardboard or newspaper to ensure the row stays moist. Oh--and regarding Alaska peas: these are great pea-shooter peas as they are quite round and unwrinkled. LOL Their smoothness tells you that they are better grown with pea soup in mind as they are not a particularly sweet pea. The sweeter the pea, the more wrinkled is the dry seed. Jus' sayin'. :-) Now I have to go grind up some of my super-hot dried pepper pods and sprinkle the powder along my pea rows. Seems that although I have laid chicken wire over the bed to discourage the squirrels from digging, the chipmunks slip under it and have dug up the ends of the rows to eat the seed. They did this last year to my squash & cuke seed, the little buggers. I would mention here that I am considering getting a couple of cats to live in my shed, but that would bring down upon me the wrath of folks who decry the songbirds killed by cats. So, SSSHHHHHH! Don't tell!...See Moresoak seeds prior to planting, or not?
Comments (15)Never found the need to pre-soak peas, or most beans, except under certain circumstances. It depends, I suppose, on how early you want to plant them... the best benefit of pre-soaking is improved emergence in cooler soil. With proper soil temperatures, soaking is unnecessary. However, since I am in Wisconsin & grow plants for seed, I do start limas, yardlongs, and some pole beans as transplants. I do this for many of the same reasons as soaking, to get a jump on the season, and to make every seed count. For pole beans, this is cost-effective, since the yield per plant is so high. I would not recommend it for bush beans or peas. There is one time when almost any legume can benefit from soaking - when the seed is nearly dead. This could be from excessive age, or improper storage. If the seed can't be replaced, you can attempt to revive it with a nitrate soak, of one teaspoon of MG (or any high-nitrate liquid fertilizer) per gallon of sterile water. The seed should be planted in a sterile medium, soaked in this solution for 24 hours, and the excess solution poured off. This method has been highly successful for me & several others on this forum, you can read more detail in the thread below. Here is a link that might be useful: Need ideas to germinate old old beans...See MoreYellow split pea soup -- favorite recipe?
Comments (3)I accidentally bought two bags of yellow split peas so I will be making more split pea soup. Next time probably going Indian. This calls for carrots, celery and leeks. But you can always just use more onion in place of the leeks. I have to say leeks, like fennel, do not impress me, they are underwhelming, IMHO. India-style yellow split pea soup. Makes 18 cups, I'm sure I will halve this. 1 lb. yellow split peas, soak overnight if you wish, or nuke for 10 min. with water and drain. 4 large cloves garlic, minced 3 celery stalks, chopped 4 carrots, chopped 3 onions, chopped (small ones I think!) 3 leeks, chopped (with 3 onions, no one will miss the leeks. I have some dried chives I'm wanting to get rid of which I will probably sub 3 TBLSP of that) 1.5 red pepper, seeded and chopped (I use canned roasted red peppers) 1.5 green peppers, seeded and chopped 2 TBLSP EVOO or canola oil 1 16 oz. can peeled, diced tomatoes. (I've never seen a 16 oz. can, I use the 14.5 oz ones.) 1 TBLSP + 1 tsp. tumeric 1 TBLSP + 1 tsp. cumin 1 tsp. corriander 1/4 tsp. fresh ground nutmet 3.5 quarts defatted chicken stock, veg. stock, or water Juice of 2 limes Chopped fresh cilantro for garnish Well, I have no directions for this!! I dunno, sautee the veggies in the oil, add the soaked peas, spices and broth, and simmer for about 1.5 hours, or 1 hour if you're making a half batch. Add tomatoes and lime juice only at the end, since they are acid which toughens beans before they are fully cooked. Add salt and pepper to taste. I have made this. It's a flexible recipe. I rarely buy red peppers so I'd probably use some other veggie in the soup to sub for that, like summer squash or sweet potato or butternut squash or turnip or cabbage or nothing. It's your basic Indian yellow dal soup so very flexible....See MoreBeans, Beans, and more beans !!
Comments (9)I always have some cooked beans on hand. I cook them in a slow cooker and keep in the fridge for quick meals. If I have too much, I will freeze portions. I also have brown rice (usually seasoned with parsely) cooked in the fridge or in indiv portions in the freezer. I don't like brown rice very much if it is fresh cooked. It is always best when it is reheated after being frozen or refrigerated. I've used this simple recipe with nearly every kind of bean and it is always good. Makes one hearty serving. 1 cup rice cooked 1 cup cooked lentils (or garbanzos or black beans or lima) kosher salt pepper shallots chopped (to your taste- I use 2) a nice handful of cilantro (to your taste) olive oil drizzled parmesan cheese - 2 or 3 tablespoons on top combine all ingredients microwave on high for 2 - 4 minutes depending on your microwave. This is good to take in a plastic container to work to be heated at lunch. ======================================= Wilted lettuce/bean salad Another way is to make a nice green salad of lettuce/tomatoes/shallots/mushrooms and all that you like in a salad. Toss with salad dressing. Heat 1 cup cooked lentils (seasoned with salt and pepper) Add heated lentils to top of chilled lettuce salad top lentils with parmesan or romano cheese and serve (croutons are nice too if you have them) (You can add a little extra olive oil to the lentils depending on how you cooked them). I love the combination of chilled lettuce and warm beans. Try it, you'll like it....See MoreCathy_in_PA
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