Baby green limas in smoky carrot/pepper broth

[Guest guest]

This tastes reminiscent of ham hocks but it is vegan. Nice dish to make for

omnivores that feel ham hocks have to be in beans and greens. I guess it is the

smoked peppers in the sautee.

 

16 oz dried green baby limas (we like camelia brand)

 

Soak limas a few hours. Change to fresh water.

 

Boil adding 3 bay leaves and 1 tsp olive oil, until baby limas are soft. Add

salt to taste.

 

In separate skillet, heat i tbsp olive oil and add in that order:

1 minced onion - cook until golden - or use minced scallions greens and all -

add,

1 1/2 cups diced carrots

1/2 cup diced celery, with leaves

3 minced smoked green jalapenos (or use dried chipotles, soaked in a bit of

boiling water)

1 tbsp sugar of your choice (I used brown)

cook until glazed and fragrant,

add,

4 minced cloves garlic

Salt and pepper to taste

I also added a bit of Tony Sacharaze creole seasoning.

 

Add contents of skillet to lima beans. Cook together a few minutes and serve.

 

Good served with rice or toasted bread. Add a salad and call it supper.

[Guest guest]

Sounds like that might be good using navy beans, too, they would benefit

from the illusion of a ham taste.

 

Audrey S.

 

On Tue, Apr 28, 2009 at 3:05 PM, rosetalleo <rosetalleo wrote:

 

>

>

> This tastes reminiscent of ham hocks but it is vegan. Nice dish to make for

> omnivores that feel ham hocks have to be in beans and greens. I guess it is

> the smoked peppers in the sautee.

>

> 16 oz dried green baby limas (we like camelia brand)

>

> Soak limas a few hours. Change to fresh water.

>

> Boil adding 3 bay leaves and 1 tsp olive oil, until baby limas are soft.

> Add salt to taste.

>

> In separate skillet, heat i tbsp olive oil and add in that order:

> 1 minced onion - cook until golden - or use minced scallions greens and all

> -

> add,

> 1 1/2 cups diced carrots

> 1/2 cup diced celery, with leaves

> 3 minced smoked green jalapenos (or use dried chipotles, soaked in a bit of

> boiling water)

> 1 tbsp sugar of your choice (I used brown)

> cook until glazed and fragrant,

> add,

> 4 minced cloves garlic

> Salt and pepper to taste

> I also added a bit of Tony Sacharaze creole seasoning.

>

> Add contents of skillet to lima beans. Cook together a few minutes and

> serve.

>

> Good served with rice or toasted bread. Add a salad and call it supper.

>

>

>

 

 

 

[Guest guest]

I love to eat frozen green baby lima beans, but where can I find dried green

baby lima beans?  I have only ever seen the ones that look white on the outside

(dried ones, I mean).

 

I think frozen green baby limas have a wonderful nutty flavor that is, in

itself, almost " smoky " or something savory.  With a little butter and some salt

and pepper, I have made meals of baby lima beans long, long before I ever

considered eating only vegetables for a meal.  My DH swears he hates lima beans,

but (ha-ha-ha!) he's had them tucked into soups and stews several times in the

not-too-distant past!

 

Thanks for the info, if you have it to pass on.  I love " collecting " and cooking

with dried beans!

 

--Laura B., from Illinois

 

Baby green limas in smoky carrot/pepper broth

    Posted by: " rosetalleo " rosetalleo rosetalleo

    Tue Apr 28, 2009 1:08 pm ((PDT))

 

This tastes reminiscent of ham hocks but it is vegan.  Nice dish to make for

omnivores that feel ham hocks have to be in beans and greens.  I guess it is the

smoked peppers in the sautee.

 

16 oz dried green baby limas (we like camelia brand)

 

Soak limas a few hours.  Change to fresh water.

 

Boil adding 3 bay leaves and 1 tsp olive oil, until baby limas are soft.  Add

salt to taste.

 

In separate skillet, heat i tbsp olive oil and add in that order:

1 minced onion - cook until golden - or use minced scallions greens and all -

add,

1 1/2 cups diced carrots

1/2 cup diced celery, with leaves

3 minced smoked green jalapenos (or use dried chipotles, soaked in a bit of

boiling water)

1 tbsp sugar of your choice (I used brown)

cook until glazed and fragrant,

add,

4 minced cloves garlic

Salt and pepper to taste

I also added a bit of Tony Sacharaze creole seasoning. 

 

Add contents of skillet to lima beans.  Cook together a few minutes and serve.

 

Good served with rice or toasted bread.  Add a salad and call it supper.

 

 

 

 

 

 

 

[Guest guest]

Yes, this would work well with navy beans, or cannelini, any white beans, or

white limas too. It is just the green limas were 'next' on our bean rotation,

and this came out yummy. Not sure if black eye peas or black beans are

next.....LOL

 

, Audrey Snyder <AudeeBird wrote:

>

> Sounds like that might be good using navy beans, too, they would benefit

> from the illusion of a ham taste.

>

> Audrey S.

>

> On Tue, Apr 28, 2009 at 3:05 PM, rosetalleo <rosetalleo wrote:

>

> >

> >

> > This tastes reminiscent of ham hocks but it is vegan. Nice dish to make for

> > omnivores that feel ham hocks have to be in beans and greens. I guess it is

> > the smoked peppers in the sautee.

> >

> > 16 oz dried green baby limas (we like camelia brand)

> >

> > Soak limas a few hours. Change to fresh water.

> >

> > Boil adding 3 bay leaves and 1 tsp olive oil, until baby limas are soft.

> > Add salt to taste.

> >

> > In separate skillet, heat i tbsp olive oil and add in that order:

> > 1 minced onion - cook until golden - or use minced scallions greens and all

> > -

> > add,

> > 1 1/2 cups diced carrots

> > 1/2 cup diced celery, with leaves

> > 3 minced smoked green jalapenos (or use dried chipotles, soaked in a bit of

> > boiling water)

> > 1 tbsp sugar of your choice (I used brown)

> > cook until glazed and fragrant,

> > add,

> > 4 minced cloves garlic

> > Salt and pepper to taste

> > I also added a bit of Tony Sacharaze creole seasoning.

> >

> > Add contents of skillet to lima beans. Cook together a few minutes and

> > serve.

> >

> > Good served with rice or toasted bread. Add a salad and call it supper.

> >

> >

> >

>

>

>

[Guest guest]

Laura, this is what we use

 

http://www.camelliabeans.com/grlima.html

 

(please disregard the recipe, it is not vegetarian) this is just so you know the

brand and see what they look like. We love this brand and when we go to New

Orleans we stock up on many types of Camellia beans and lots of coffee with

chicory. Their white baby limas are also great, and the lady cream peas are to

die for. I look at the date, make sure they are fresh because I also use them

to get baby lima shellies in the garden, as a cover crop to add nitrogen to the

soil. Shellie fresh baby limas are out of this world, but usually one has to

grow them, they are not available at stores.

 

When we run out of our N.O. stash we get them at a local latin store, they have

products from all over Latin America and I suppose they consider New Orleans

part of the northern Caribbean....not a bad assumption. I have never bought

them online but I will if I run out or my local store stops carrying them.

Roseta

 

, " L.B. " <elbee577 wrote:

>

> I love to eat frozen green baby lima beans, but where can I find dried green

baby lima beans? I have only ever seen the ones that look white on the outside

(dried ones, I mean).

>

> I think frozen green baby limas have a wonderful nutty flavor that is, in

itself, almost " smoky " or something savory. With a little butter and some salt

and pepper, I have made meals of baby lima beans long, long before I ever

considered eating only vegetables for a meal. My DH swears he hates lima beans,

but (ha-ha-ha!) he's had them tucked into soups and stews several times in the

not-too-distant past!

>

> Thanks for the info, if you have it to pass on. I love " collecting " and

cooking with dried beans!

>

> --Laura B., from Illinois

>

> Baby green limas in smoky carrot/pepper broth

> Posted by: " rosetalleo " rosetalleo rosetalleo

> Tue Apr 28, 2009 1:08 pm ((PDT))

>

> This tastes reminiscent of ham hocks but it is vegan. Nice dish to make for

omnivores that feel ham hocks have to be in beans and greens. I guess it is the

smoked peppers in the sautee.

>

> 16 oz dried green baby limas (we like camelia brand)

>

> Soak limas a few hours. Change to fresh water.

>

> Boil adding 3 bay leaves and 1 tsp olive oil, until baby limas are soft. Add

salt to taste.

>

> In separate skillet, heat i tbsp olive oil and add in that order:

> 1 minced onion - cook until golden - or use minced scallions greens and all -

> add,

> 1 1/2 cups diced carrots

> 1/2 cup diced celery, with leaves

> 3 minced smoked green jalapenos (or use dried chipotles, soaked in a bit of

boiling water)

> 1 tbsp sugar of your choice (I used brown)

> cook until glazed and fragrant,

> add,

> 4 minced cloves garlic

> Salt and pepper to taste

> I also added a bit of Tony Sacharaze creole seasoning.

>

> Add contents of skillet to lima beans. Cook together a few minutes and serve.

>

> Good served with rice or toasted bread. Add a salad and call it supper.