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 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 MoreHelp with Cooking Mixed Dried Beans
Comments (6)All great help! I used a bit of everyone's advice and wound up with 3 burners going with beans! I cooked the 3 kinds of lentils separately along with some other smaller grains I can't name or say. The red lentils were split and disappeared during cooking. The adzuki beans were cooked separately because I was afraid they would turn everything pink (rightfully so!)and they were an in-between size. The other small red beans, garbanzo and navy beans were cooked together and kept their color. I froze most of them and used one batch of larger beans in soup and tried to make a cold salad out of the lentils, smaller beans and grains. Overnight, they became too salty! Am adding more cooked beans to them to dilute the salt. I added pressed garlic, chopped sweet onion, vinegar, lemon juice, oil and herbs but I'm not impressed yet. I'll have to keep working on getting the taste balanced better. If you have a favorite dressing for a cold bean salad like this, please share!...See MoreCathy_in_PA
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