Delicious Dilemmas


I had a delicious dilemma today at the market: fresh lima beans to make succotash with, or the first of the heirloom cranberry beans?

In the end I chose the limas from Maxwells, as I haven’t seen many limas this year, but I know from experience that there will be cranberry beans for the next month at the very least. At least four vendors have cranberry beans so no worries about not getting any.

Still – that’s the kind of dilemma I love.




2 Responses to “Delicious Dilemmas”

  1. Mikey Says:

    I still don’t really know what to do with lima beans – besides sort of bland and steamed.

  2. baconbit Says:

    Oh Mikey, that’s a terrible thing!

    I like to make (real) succotash with fresh limas – and also, know that fresh limas have a much nicer taste than the dried (ugh) or frozen (meh) ones.

    This is how I made succotash last night:

    Peel about 1.5 lbs of beans from their shells, and scrape the corn from four ears of corn. Saute 1 or 2 diced slices of ham in a pan, with a summer onion (extra olive oil if ham is lean). Add a thinly sliced carrot. Now add corn & limas and fresh sage. Saute for a few minutes and then add a some chicken stock. Just enough to make it a bit wet. It depends on how soupy you like your succotash – I like mine fairly dry. PUt a cover on the pan and braise for a few minutes until the limas are bright green. Pour in a bit of (soy) cream, and (fake) butter (I am allergice to dairy) along with pepper and salt to taste.

    Eat and be happy!


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