Butterbeans!

[supernova]

To me, butterbeans (ok, lima beans) are one of the quintessential tastes of summer! Many summer suppers as a child consisted of nothing but butterbeans, fresh corn cut from the cob and fresh cornbread. :9 :9 :9 There might be protein, but it was totally a side show. This was the main event.



I like nothing better than to pick 'em, shell 'em, and eat 'em. When you've get fresh corn coming in, BONUS!

The SO and I have been going through the frozen variety for the past couple of months. I can't wait till the farmers market has them fresh again. I can't believe my SO had never cooked them in butter before, like we did. They used fatback. (Yeah, I know, heart attack waiting to happen.)

Bring on the fresh butterbeans and long hot afternoons! B-)

[The empressof all]

1. I like em but I really Love the Fava Beans

They are a total pain in the ass to break down and clean up with that god awful two stage peeling...But they are so worth it. I cook them with lots of garlic, onion and fresh tomatoes. Most of the time I add zuchinni for a fava bean ratatouille.


I also love them made into a hummus like dip which I spread on toasted baguettes with all kinds of different toppings. I bet those Butter beans would be great like that as well. Even smearing it on a pita and topping with olive, fresh tomato a little fresh thyme and a shaving of cheese.

[grasswire]

2. now this is interesting

When I think "butter beans" I think about those really big yellow beans that come canned. Not like limas, which are smaller and green, to me.

The corn and lima dish you describe -- how does it differ from succotash?

[The empressof all]

4. I think it just maybe a regional thing

I think of Butterbeans as the big yellow ones too. They have a very mild taste. The fresh baby limas are also delish and have a far milder flavor IMO than the canned or frozens.

[kfred]

5. The Butterbeans I know

are the yellowish biggies. I've used them in baked beans with mixed beans (northern, regular like Bush's, etc. plus hamburg), ham and bean soup just because they are interesting - I always hated the gritty feel of limas and they won't darken my pantry door (or frig). Butterbeans in cold salads are great too.

[Arkansas Granny]

7. That's also what I think of and I just love the old things. I rarely eat them, however,

because no one else cares for them. I like to cook the dried ones with a ham hock. They are just so good.

[Warpy]

3. I love baby limas and sweet corn and can make a meal of them, too

although this time of year, it's frozen baby limas and rice with something green on the side.

Limas are one of my favorites. The mature ones are also good mashed and seasoned and turned into a sandwich spread.

[flamin lib]

6. Actually fatback is better for the heart than butter.

Just not much.

In the scheme of things the artificial margarines are worst, then butter, next is lard and then the vegetable oil mixes. No fat is "best" but who wants to live forever?

The issue with butter is the cholesterol content which is higher than that of lard. Other than that, fat is fat . . .