Yes, the favas (geez, I had "limas" typed out just then - even still, I'm getting the names confused!) taste quite a lot like edamame. I think that's why I enjoyed them so much. The texture and flavor were similar, but a bit more assertive in the favas than you'd find in a soybean. I was feeling too blah to cook the limas after making a batch of kale chips to snack on (have you all tried them? Holy goodness, they are SO good!), so I'll have to futz with them tomorrow. It sounds like they need a bit of cooking time, as some of the recipes I saw said to boil them for 15 minutes or until tender, and they were referring to fresh limas. That sounds like an awfully long time to boil anything green, so we shall see. I like mealy beans a lot, so that might not be a bad thing. Vall3fam, I hadn't even thought of checking out TJ's or Whole Paycheck for frozen favas, and I was just there today! I'll have to look the next time I go. I'd love to buy them fresh, but even at $1/lb, I'd end up composting 3/4 of it because the shell to bean ratio is so small, and decreases even more when you peel the skins off of the beans.

Oh. I thought different vegies needed different ratios of salt and water, for safety reasons. Is that all wrong? Different veggies may benefit flavor-wise from different brine levels but that is a matter of taste. As long as you use one of the recommended salt brine levels - see salt brine charts referenced above in Joy of Pickling (JOP) for example - then you can safely ferment any vegetable or mixture of vegetables. This, of course, assumes you use the proper fermenting techniques too - enough brine to cover the amount of vegetables, time, air temps, cover, skimming, etc. Dave PS: Randy - feel free to start a new thread. That way the OP won'r be getting all the emails if it turns into a long discussion. :) This post was edited by digdirt on Sat, Oct 26, 13 at 11:16

For a reference on beans, here are a few things to think about. String Bean - old definition was any bean that had to have the strings removed as part of their preparation. String Bean - new definition is any bean that is consumed in the shuck usually by snapping them into lengths of about an inch. Pole Bean - Any bean that requires a support to grow on. You could grow a pole bean for snapping or a pole bean for green shellies or a pole bean for dried beans. Bush bean - any bean that does not require support to grow on. Bunch Bean - usually refers to a bush bean, but sometimes refers to a named variety such as Striped Bunch which is a pole bean. Runner Bean - sometimes refers to a pole bean meaning it has to have support, but also refers to the species known as runner beans. Generally speaking, true runner beans do not grow well in the deep south. Half Runner - usually refers to a bean that produces short runners up 4 feet long. The most famous of the type is the White Half Runner which has been pretty much ruined genetically by efforts to breed in disease resistance. These beans benefit from a support such as a piece of hog wire that the short runners can climb on. Interestingly, the half runner phenotype can be dated back to the days of the indians when it was one of the primary bean types grown. Cornfield Beans - refers to a bean that can be grown on corn stalks for support. These beans are usually very vigorous and tolerant of shade. There are numerous distinct varieties that are referred to as 'Cornfield Beans' to the extent that people argue over which one is the true Cornfield Bean. Butterbeans - depends on the part of the country you are in to define them, in the southeast, a butterbean is a sieva type lima. In other parts of the world, any lima bean is a butterbean. Some bush lima beans are known as butterbeans and others are called butterpeas. Are you confused yet? I grow some really old varieties of bean for pleasure and to produce seed. One of my greatest pleasures is to find a really old bean that still has ripcord strings. These beans tend to have exceptionally good flavor because they were selected to produce a bean instead of a green shuck. DarJones

I always have some cooked beans on hand. I cook them in a slow cooker and keep in the fridge for quick meals. If I have too much, I will freeze portions. I also have brown rice (usually seasoned with parsely) cooked in the fridge or in indiv portions in the freezer. I don't like brown rice very much if it is fresh cooked. It is always best when it is reheated after being frozen or refrigerated. I've used this simple recipe with nearly every kind of bean and it is always good. Makes one hearty serving. 1 cup rice cooked 1 cup cooked lentils (or garbanzos or black beans or lima) kosher salt pepper shallots chopped (to your taste- I use 2) a nice handful of cilantro (to your taste) olive oil drizzled parmesan cheese - 2 or 3 tablespoons on top combine all ingredients microwave on high for 2 - 4 minutes depending on your microwave. This is good to take in a plastic container to work to be heated at lunch. ======================================= Wilted lettuce/bean salad Another way is to make a nice green salad of lettuce/tomatoes/shallots/mushrooms and all that you like in a salad. Toss with salad dressing. Heat 1 cup cooked lentils (seasoned with salt and pepper) Add heated lentils to top of chilled lettuce salad top lentils with parmesan or romano cheese and serve (croutons are nice too if you have them) (You can add a little extra olive oil to the lentils depending on how you cooked them). I love the combination of chilled lettuce and warm beans. Try it, you'll like it.