Monday, November 30, 2009

How to Cook Lima Beans (aka Butter Beans)

There was a thanksgiving at my house when you were a girl, not including beans. Moreover, beans are a dish with almost every Sunday-with-food-KINFOLKS. Except, usually called beans. Beans are popular in the southern United States, perhaps less in other regions, but good in any place and at any time, in my biased opinion. The trick is to cook well. Interestingly, cooking beans in the right way does not mean the kitchen as I remember most about my southern relatives did, and how did the restaurants he frequented. They seemed to think it was cooked to mush, as oversalt them. If so, we're used to eating beans, and you like it that way, then do not stop. But note that the recipe given below are tuned to produce files that are halfway between "hard" and "mass" in the scale of baked beans. One thing I've learned recently is that the beans are further south still had suspected: that is grown and consumed in South America thousands of years ago. fresh beans are best, but require more preparation work, including bombing them. It is very likely to find fresh limes a farmer's market, particularly in the South. Alternatively, feel free to use dried or frozen to your door at the supermarket. You can probably find both large and small ( "baby"), the size, my preference is that children are what appear to be more resistant to turning soft as a cook, but both are fine. If you start with dried beans, you must soak for at least five hours and preferably overnight before cooking. Note that dried limes fan bathroom and kitchen, at least double in volume. Thus, a cup of cooked dried limes to 2 cups or more. Beans, Southern Style If you go to a restaurant down-home style or coffee beans in the south and in the end, the odds are 10 to 1 that this is how off the table. We are talking here about the authenticity of the ingredients! 1 pounds beans, large or small (dried limes commonly as in 1-lb. Package) 1 onion, chopped 1 or 2 stalk pork, 1 large clove garlic 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 tablespoon olive oil Cooking Instructions 1. Soak the seeds overnight in Lima (if using dried beans) 2. Rinse beans in a colander with cold water. 3. Dump beans in a large pot, cover with water and boil. Boil for 5 minutes. 4. Remove beans from heat, cover and let stand until it cools pretty well - at least 30 to 45 minutes. Then drain the beans and put aside. 5. In a skillet, saute pork cane, onion and garlic in oil until onion becomes transparent. Place the beans and cover everything with water. Add salt and black pepper. 6. Pan boil. Cover pot, reduce heat and simmer for 1 to 2 hours, stirring occasionally. Add water if necessary to keep beans covered. 7. After half an hour of simmering, start checking to see how the beans are thoroughly cooked. If you wish, to stop the cooking before, depending on how they realize - and if you like beans, soft! Succotash This is the main way for others to enjoy beans, at least where I grew up. Succotash means, basically, beans and corn. The onions and tomatoes to give additional interest. Ingredients: 3 cups of beans 3 / 4 cup chopped onion 2 tablespoons butter or margarine 3 cups cooked corn kernels (according to package instructions) 2 cups peeled and diced tomatoes 1 teaspoon salt 1 teaspoon reach black pepper 1. To put the beans in a pot or large saucepan. Cover with water and boil for 4 / 6 minutes, or until beans are tender. Fuga. 2. Melt butter or margarine in a small skillet over medium heat, then pour into the pot of cooked beans a. 3. Add the beans, onions, corn and tomatoes to the pot. Saute for 4 to 7 minutes, stirring frequently. 4. Remove from heat, mix the salt and pepper and serve. Sarah Sandor is the food and entertaining columnist for Information Solid Gold Writers Consortium. Ever wanted to be able to exactly duplicate a favorite restaurant dish? Read Sara's article, which reveals his source for the most delicious secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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