I don’t know about you or your children, but lima beans don’t usually make it to the top of the favorite foods list. But in my house, lima beans are one of our absolute favorites where we’re all getting seconds. For a few years, it’s the dish I would specifically request for my 97-year-old grandmother to make for my birthday dinner.
Well, a couple years ago, the assignment I got for our family Thanksgiving dinner was none other than my favorite lima beans. I had bought a few bags (frozen) that were on sale and were making them for my own family the week before Thanksgiving. I kept thinking the thing I love about my Grandma’s and Mom’s lima beans are how tender and flavorful they are and how they have sort of a creamy broth in them. But I didn’t really know how to get that result.
I steamed them until I thought they were done, but they didn’t have that creamy broth at all. So I added what I thought would give it a “gravy” consistency – flour and water, and I kept cooking them. Well, they just turned into mushy beans with clumps. So, I called my mom who told me I didn’t need to add flour or anything like that, just add some water and cook them longer – a lot longer. Then they would make their own broth.
So here’s the deal – how to make delicious lima beans:
- Add frozen lima bean to boiling water (enough to cover them).
- Add salt and pepper to your taste (I like a lot of salt with these), and either 1/4 cup oil or some type of seasoning meat (bacon, ham, smoked turkey, etc.).
- Return to boil and cook on medium-low until they get tender.
- Add water as needed as it cooks and stir occasionally.
- Then let them simmer longer.
- Taste and add salt and pepper if needed.
The last time I made these, I cooked them a total of about 3 hours. They’re also good cooked the day before, then warmed up. The longer they cook, the more creamy the broth gets. So yummy!
What’s your favorite vegetable and how do you cook it?
