Ganaway always keeps in her pantry a bag of dried large white lima beans, which she loves to soak overnight before cooking them down with smoked meat until tender and super creamy to enjoy over a ...

Beans Water or stock Salt Add-ins such as: Ham hocks, half and onion, a whole halved shallot, smashed garlic cloves, a smoked turkey wing, a parmesan rind, bay leaves, or any other herbs you enjoy ...

To cook dried lima beans: Rinse beans off and sort through them, discarding any stones. Then bring the batch to a boil in salted water, and boil for about 10 minutes.

Stir in the lima beans, chives, tarragon, butter, salt, and pepper. Cook until the flavors are blended, about 5 minutes. Serve immediately.

Storage Short-Term Storage Fresh lima beans are not generally available, but can sometimes be found at farmers markets or specialty grocery stores. Fresh lima beans should be stored whole, in their ...

When the lima beans are warmed, add the chives, mint, lemon zest, three-fourths teaspoon salt, one-fourth teaspoon pepper and 1 1/2 teaspoons olive oil, or to taste. Serve immediately.

Lima beans appear to get their name from the capital of Peru in Central America, where people have apparently been cooking them since 800 B.C.

Q. I’ve always added dried baby lima beans when I roast brisket. But lately, they won’t soften, no matter how long I cook them. Soaking them first doesn’t help. The only change is that I ...

Spread the beans in a 9-by-13-inch baking dish and add the olive oil, salt, sage, rosemary, bay leaf, chile, garlic, prosciutto, onion, carrot and celery. Pour in 4 cups water.

Lima beans are “pillowy, velvety, and delicious,” writes Laurie Colwin in More Home Cooking: A Writer Returns to the Kitchen, “and people should stop saying mean things about them.” ...