Beans! Beans! (And a question for SusanWV.)
Alisande
8 years ago
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Kathsgrdn
8 years agolast modified: 8 years agoRelated Discussions
Dumb question: do lima beans and fava beans taste similar?
Comments (13)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....See MoreLong bean and lima bean volunteers - observations and questions..
Comments (3)I can't really comment on the Orient Wonder long beans, since I have never even heard of them. But the BJBB's will be true and I think the Orient Wonder long beans most likely will. I think that almost all bean types are open pollinated, not hybrids....See MoreNEW: November's Beans, beans, beans swap
Comments (71)Mermaidinthegarden said: "Ooh, I would like to join this one too! I don't have very many varieties yet, but beans are what got me started on heirlooms." and "I was so excited to see the bubble envelope in the mail today, but .... nothing left inside but my list. :-(" Now that there is a damn shame, as they say. I would be more than happy to share some of my bounty from this swap. Mchill320 did an awesome job, and it will be years before I could grow them all. If interested, send me your mailing info (and your wish list, if you want) and I'll see what I can do. Rick This post was edited by rdback on Mon, Jan 13, 14 at 15:57...See MoreBeans, beans... The musical fruit...
Comments (24)Went with the baked beans... They ended up looking good, smelling good and apparently they tasted good, hubby ate them all... He didn't even notice that he only had about 2 oz of meat on his plate... LOL My biggest problem in cooking beans was that the skins always came off, you'd get a mouthful of skins and your next mouthful was mushy beans... Looks like just simmering them solved that problem... One of the things I learned today... You just can't hurry beans and have them come out right... When I replied to my post I said the skins where starting to split and the beans were still hard and not more than 10 minutes later the were soft... Guess it took longer to cook them because they were old... As I said, blowing on the beans, to check for doneness, didn't work for me but that might be because of my cigarette breath ( lol )... The other thing I learned today, you can not hurry old beans... LOL As for a recipe... I didn't really follow one, sorry Shambo... I just did a search for baked beans and added the things most recipes had, onions ( I used dried because hubby won't eat anything with fresh onions or any kind of garlic ), brown sugar, molasses and something with tomatoes... In fact the only thing I measured was the tomato puree, I used the Hunt's, which has 100 mg of sodium in a 1/4 cut so that's all I used... Oh, when I started cooking the beans I added about a cup and a half of pork stock... Last week I used the meat, minus the fat, from some country ribs, for something else, and made stock out of the bones and bits of meat with the fat, cooked it all down, picked the tiny bits of meat off and added it to the strained 'juice' and stuck it in the freezer... Just before adding it to the water, for the beans, I scraped off the hardened fat... Rita...See MoreCherryfizz
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8 years agoAlisande
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