Soaked lima beans shed and split
mikecox
11 years ago
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Comments (26)
Teresa_MN
11 years agoRelated Discussions
Are Fava Beans like Lima or Butter Beans?
Comments (25)Camp, I too cannot stand butter beans from a can nor frozen, these are just as terrible and overly large and tough as the green peas found in tv dinners, yuk. Wayne, thanks for the Fordhook bush tip but my bush days are over except for snaps (green beans) which is the best way to freeze large fresh batches at once. My back ain't what she used to be so my days bending over to pick BBs is behind me. Last year while I was expecting a dismal repeat of King of the Garden limas I planted Butter Peas bush variety as a back-up, these were productive and tasty but way too much effort bending over to harvest. Sticking to pole picking. PN, wonder what the heck happened to Sieva seed beans? If King of the Hill seed wasn't offered around here we'd have zero pole varieties on the market today. Wish too that I had saved some Sieva seed :(...See Moresoak 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 MoreLima beans
Comments (14)Susy that recipe from BF sounds very similar to my "Elegant Lima Beans" recipe. I have never made it with the older, white dried limas but I'm going to try it this weekend because I have some to use up. Note that my recipe calls for a lot less water than Bobby's. Elegant Lima Beans 4 cups cooked lima beans (I use the green baby limas, the frozen ones, but I'll bet this would be good with the white butter bean limas too. I've seen both green limas and butter beans sold canned some places. I just cooked up a batch of dry limas for the first time last year and I really liked them. I make my beans in the crockpot.) 1 can (15 oz.) tomato sauce 4 oz. shredded swiss cheese. I use jarlsburg, or kasseri cheese, but I'll bet you could use feta. 1 - 3/4 cup chopped walnuts (I use the lower amount, walnuts are high in calories and fat. I'll bet you could even go down to 2/3 cup on those.) 1/4 tsp. dried basil, crumbled, (or maybe a little more, depends on how you feel about basil, I love it) 1 green pepper, diced (I also sometimes add a small diced zuchinni, which you can also add or sub. for the green pepper since some people don't like peppers. Can also use celery if you like it. Start with what you know you will like though. The additional veggies add more good fiber but I guess you could leave them out if you hate those green veggies.) 3/4 cup water or veg. broth, unsalted if possible 1/2 tsp. salt (you could experiment with less, I almost always use less than the recipe calls for, or even omit because canned tomato sauce has salt in it. I get unsalted veg. broth bouillon cubes in the health food section of Wegman's, but if you can't find unsalted broth, then use water or leave out additional salt.) 1/4 tsp. pepper minced parsley to garnish Combine cooked or defrosted limas, vegetables, tomato sauce and water or broth. Simmer 10-15 min. until vegetables are just starting to get tender. Mix in shredded cheese and walnuts, and bake in 350 degree oven for 30 min. Notes: You can toast the walnuts in the oven as it is preheating before adding them to the casserole, but watch them carefully so they don't burn. Usually about 8 min. in the oven at 300 is enough to toast. I hardly ever have fresh parsley so I stir in about 1-2 tsp. dried parsley to the stew before putting it in the oven....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 MoreCathy_in_PA
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