There are quite a few heirloom limas that are multi-colored, or have a mix of colors. "Rev. Taylor's" has various combinations of red, white, and black. The "Lynch Butterbean" is similar, based upon its description. The Hopi limas have a wide range of colors, but they are probably not the limas you are looking for. You can find seed for the "Lynch" butterbean at the site below. Here is a link that might be useful: Clemson University Foundation Seed Program

This might sound dumb LOL but what if you put some extra soil around them? I had a few cucumbers that started to do that. I added soil around them up to the point of just the leaves sticking out above the soil and they took off and are doing great. For me it was almost as if they weren't planted deep enough or something (even though they were initially?) Good luck!

It is from the Woman's Day Encyclopedia of Cookery. The recipe is for bacon, but I frequently sub ham, if I have a ham bone with meat left on it that is too hard to slice. In that case, I just cook it with the beans and omit the bacon. Creole Style Beans 1 pound dried large Lima beans 6 cups water 1/2 pound bacon, diced 1 onion, chopped 1 green pepper, diced 1 Tablespoon all-purpose flour 2 teaspoons seasoned salt 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons prepared mustard 1 teaspoon Worcestershire 2 Tablespoons brown sugar 2 1/2 cups tomatoes (one 1 pound,3oz can) Cover washed beans with water, bring to boil, and boil for 2 minutes. Cover and let stand for 1 hour; then cook until tender. Drain. Cook bacon in large skillet until crisp. Remove bacon and drain. Add onion and green pepper to fat in skillet and cook for 5 minutes. Blend in flour, seasonings, and sugar. Add tomatoes and simmer, uncovered, for 10 minutes. Add beans and heat. Sprinkle with bacon. Makes 6 to 8 servings.

I love butter beans and cornbread.Haven't had any in a long time but I really want some now. I'm also curious about the difference in Country fried and Chicken fried steak. What is our friends definition of country fried steak Glenda? In every recipe I have found so far they are the same.Some do use bread crumbs or cracker crumbs instead of flour for the coating but are all called either Chicken fried or Country fried.Maybe she is talking about smothered steak. Linda-One of our best selling items on the menu at our cafe several years ago was chicken fried chicken.That is still the preferred way to cook chicken breast in this house.