8/23/2023 0 Comments Lima bean soup recipe![]() Plus, the vibrant green of the spinach leaves is mighty pretty and it makes this a bowl meal! Dried Lima Beans Recipeĭried lima beans are considered ‘mature’ and as such they’re a beige almost while hue. I’m adding more nutrition in this recipe with the spinach. Things that you eat that after 30 minutes, you get the jitters. This energy you get from eating a bowl of these beans is because you’re getting energy while stabilizing blood sugar. They keep you going long and strong for hours. These buttery lima beans and spinach are stick-to-the-ribs comfort food. They’re great for folks with diabetes, insulin resistance and hypoglycemia. And, when you add spinach, you make them even healthier!īesides being a natural cholesterol lowing food, lima beans give you lots of fiber and protein. What are the world’s healthiest foods? Well, according to WHFoods one of them is buttery lima beans. ![]() Yes, I grew up in southern West Virginia, but I had to move further South to learn that my beloved limas are called butter beans. Southerners use the term butter beans, but I grew up calling them lima beans. If the limas hadn’t been so old … if I’d had a good piece of ham … if I’d used less water … if I’d tried one of the optional additions … would I have had a decent soup? I don’t know, but I’m not interested in finding out.Buttery lima beans with spinach and seasoned with ham, yes, you’ve died and gone to bean heaven! Eat ’em with a big spoon to get the creamy sauce!Īre butter beans and lima beans different? Not really lima beans are precisely the same thing. Well, at least it didn’t taste like lima beans! I hate to waste food, but I tossed the rest of it. The only detectable flavors were clove, celery, and pork fat. The bowl looked something that’d be served at Oliver Twist’s workhouse.Īnd so it was: like the worst kind of meager, insipid, institutional food. Not a problem here: The soup was so thin I had to boil it down some. The recipe then said to thin the soup, if necessary, with water or milk. A blender or food processor would have done it faster, but there was so much liquid there that I thought milling might give it more texture. I pause to mention that my salt pork was so fatty there was hardly any meat to work with, and it was very stringy. When the carrots were tender, I had to remove the meat and puree everything through a food mill. Oh, come on, Irma – have the courage of your basic preparation! Is it going to be OK without these things or isn’t it? I added only salt. At least they made the soup look less like sludgy dishwater.Īt this point the recipe suggested optional additions: garlic, saffron, sorrel, mashed potatoes. While it simmered along, I chopped the remaining ingredients: generous quantities of carrot, onion, and especially celery.Īfter two hours my beans had softened enough that, as the recipe directed, I added the chopped vegetables for a final 30 minutes. Well, plenty of time for it to improve, I hoped. The required eight cups of water looked like an awful lot for the amount of beans, and the salt pork quickly released a lot of scummy fats. I had a chunk of salt pork in the freezer.Īs the cooking began, it was not so encouraging. They were to start cooking in boiling water with a bay leaf, whole cloves, peppercorns, and a meat ingredient: either ham, a ham bone, or salt pork. The next morning they’d tripled in volume and looked pretty good, which was encouraging. It looked as if it would do, so I soaked a cup of the limas overnight. In my ancient, rebound copy of Joy of Cooking I found a recipe simply called Dried Bean Soup, which offered a choice of navy, kidney, lima, or marrow beans. But also not too bare-boned, lest there be too few supporting flavors for the beans to blend with. It would have to be not too elaborate, so if the limas let me down I wouldn’t have wasted all the other ingredients. We were having chilly fall weather just then, which made a soup sound like a good idea. ![]() Since I’ve done many posts on recipes that came out extremely well for me, I feel it’s only fair to admit to some that haven’t.) (From the above title you’ve no doubt gathered that this story is not going to have a happy ending. But I recently got tired of looking at the jar of dried limas sitting in my pantry – leftovers from making a recipe that used some in a modest supporting role a few years ago – and resolved to do something with them.
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