Now that sounds good, Old Bay.
Ever notice that nobody is indifferent about limas? They either love 'em or hate 'em. Put me in the first category; I think limas are the bomb.
Here's another way of preparing them you might like:
Creole Lima Beans
2 cup dried limas (I prefer the baby limas if you can get them)
1 tbls butter
1 medium onion, chopped
1 cup green pepper, chopped
1-2 hot chilies, chopped fine
1 stalk celery, chopped
2-3 cloves garlic, smashed
1 14-oz can whole or diced tomatoes
2 tbls tomato paste
1/4 tsp dried thyme
1 tsp brown sugar
Salt & pepper to taste
Soak limas overnight. Cook limas until tender, reserving broth.
Heat butter in large pan. Saute garlic, onion, and peppers until onion is golden. Add celery, tomatoes, tomato paste, thyme and sugar. Cook until all veggies are tender, about 15 minutes. Adjust seasonings.
Add drained beans and simmer a few minutes to meld flavors. Add reserved bean broth to desired consistency.
Serve over rice.
|