Beans, broad and lima

Beans, broad and lima

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From
Encyclopedia of Food and Cookery

These are annual plants cultivated mainly for their seeds, which are used both fresh and dried; see also Pulses: Dried Beans, Peas and Lentils.

Fresh broad beans, with their large, lumpy pods, are usually shelled immediately before going into the pot. When the seeds are large, it is necessary also to remove the rather tough outer skin before cooking. If the beans are very young, they can be cut up, cooked and eaten, pods and all.

To cook: Drop beans into boiling, salted water and cook until just tender. Drain and add a little butter, freshly ground black pepper and salt.

They are also delicious with chopped ham: heat cooked beans and ham gently together until warmed through. A few spoonfuls of cream with a dash of nutmeg is another delicious dressing for broad beans: heat until cream just begins to thicken. The herb savory is a natural with broad beans: chop and add to cooked beans just before serving.

Lima beans, named after the capital of Peru, are also known better as butter beans. Cook as for broad beans.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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