Conference turris::cooks

    Yes, I understand what you meant, any expert cook could guess what you
    mean.  This is one of my many ways of cooking beans.
    
    l lb. bag of beans, soaked in water for 2 hrs at least
    l large onion
    l large green pepper (or red if you preffer)
    a few gloves of garlic, unpeeled and crushed
    2 large bay leafs
    1/2 lb chourizo (portuguese sausage) or italian sausage
    pepper, salt, oregano
    1/3 cup oil for frying
    l boullion cube
    water
    
    Cut onion and pepper and fry in pan till cooked and a bit golden, add
    the sausage, sliced and brown, add bay leaves, spices and a quart of
    water, add soaked beans and bring to a boil, let cook about l hr, check
    liquid (if dry, add a cup of HOT water to avoid stoping the boiling
    process) add the boullion cube and check for doneness.
    (This recipe is very good and does not have sugar or other stuff that
    add unnecessary calories, it is a good source as wholesome nutrition)
    Ana
    

    They're delicious soaked, cooked, chilled, and used in a macaroni
    salad.  Use the twisted spinach noodles, and add some chopped
    tomatoes for color, and use FRESH basil in the dressing.  MMMMMM good!
    
    -Louise

    Lima beans are naturally soft, the (hard) ones in the bag on the store
    shelf are dried.

    "Crock pot em"  
    
    1 1# pkg dried lima (size of choice sm/med/lg)
    
    2 qt water
    
    2 ham hocks
    
    1 medium onion chopped coursely
    
    1 tsp salt
    
    1 tsp blk pepper
    
    Rinse and sort the beans (cull)
    
    place everything in your large crock pot in the AM on high-- cover
    and when you come home in the PM *WOW* serve with your favorite
    cornbread/ french bread/ tortillas etc and a nice green salad. 
    
    
    Really good stuff------ I always add Med Hot Picante (Pace)-- but
    then I eat picante on everything even hotcakes---- <DICK>

    I hated lima beans too until I wass given a bunch of "fresh off the
    vine" limas.  Man, were those delicious!  I just put butter and salt on
    and it was like eating desert.  Of course you could never match that
    flavor in a can or frozen.  When I start craving them I get the best
    frozen brand I can find, it's close.
    
    So, it's no wonder you don't like them considering what the canned and
    cheap frozen ones taste like.  Go to a good farm stand in August and
    get some fresh ones, you might be surprised.
    
    

    I agree with -1.  We grew them in our garden and you would never
    recognize them as what they are frozen or canned (yuck).  We steamed
    them and then added real butter.  Yum.
    

    I too vote for the fresh from the garden lima bean - however I love the
    things and find that Bird's Eye frozen baby lima beans are good in a
    pinch - especially during the winter when you can't get the fresh.
    
    I use them as mentioned in the first two reply's but also use them in
    soups.  I also make a dish that is brussel sprouts (each leaf peeled
    and put in a bowl), lima beans, mushrooms with butter, 1 clove of
    minced garlic and crumbled up bacon.  Gooooood!!!
    
    Marilyn
    

    Marilyn:
    
    Brussel Sprouts, limas and mushroons sounds wonderful.  Is there a
    recipe or do you just wing it.  
    
    Please put it in if there is one.
    
    Thanks,
    
    Mary Lou

    I buy about a 1 1/2 pounds (I guess, I don't measure) of fresh brussel
    sprouts.  Steam - cool.  Peel the leaves off and put in a bowl.  I then
    fry up about 1/2 lb maple flavored bacon - drain and crumble.  I put
    the lima beans (usually frozen because I make it a lot in the winter
    and I can't get my hands on the fresh ones) and mushrooms on the stove
    in a steamer and cook til tender - about 5 minutes.  Drain.  Combine
    all ingredients in a bowl....add about 4 tablespoons butter and stick
    it in the microwave for about 20/30 seconds...til the butter melts.
    
    Also - if I didn't feel like using butter - I have used 1/2 bottle 
    Italian dressing instead - toss - and nuke for the 20/30 seconds.
    
    Made this one up - was starving one night and it's all I had in the
    house.  Amazing what you can do when you're desparate, huh?
    
    Marilyn
    
    P.S.  I usually make my own dressings but have Good Seasons Zesty
          Italian dressing in the pantry.  Excellent - made with wine
          vinegar.
    

    I just asked my husband to make his famous veggie goulash for me.  I'll
    watch him this time...  It's not hard and it's got:
    
    	Lima Beans
    	Yellow Squash
    	Green Beans
        Peas
    
    ... and of course, the key ingredients in this dish are:  [can you
    guess from all of my other contributions in this conference ???]
    
        Olive Oil & Garlic!
    
    If you're interested, I'll post the instructions after I watch him make
    it this weekend.  It's very good!
          
    Rgds,
    marcia