This is a large, flat bean of a light cream color with maroon splashes.|
This heirloom bean has been a favorite for many generations. It has a butter-like texture and a subtle chestnut-like flavor.
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Stewed Christmas Lima Beans
12 oz. dried Christmas Lima Beans
1 oz. olive oil
1 clove garlic, minced
1 zucchini, diced
4 oz. tomato concasse
1 oz. fresh cilantro
Salt, Pepper, Lime Juice
Prepare beans: Rinse and pick over. Soak overnight or quick soak. Drain and rinse. Cover beans with 2 in water and cook until tender. Heat oil in skillet. Add the garlic and cook until the aroma is apparent, 10 -15 seconds.
Add the zucchini and tomato concasse. Saut? the vegetables until tender an heated through. Add the Christmas Lima Beans to skillet, along with enough cooking liquid to keep them moist. Stew them until heated through. Add cilantro and season to taste with salt, pepper and lime juice.