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.

This year, like shermthewerm, we got more matured scarlet runner beans than we need for seed next year. We had only 4 plants in a raised bed, mainly for the humming birds, and were surprised with how many beans matured. I was impressed with those long, long pods! I've cooked the dried beans in my pressure cooker, until they were tender. They do look and taste like pinto beans, but they're much larger beans by comparison. You face a really significant bean on your plate, and they don't soak up the flavor of your sauce as easily as smaller beans, kind of a little mealy because of their size. But if you are a bean lover, as we are, you'll enjoy the difference. I'd caution not to make more than you think everyone will eat at one meal. Nobody at our table greeted leftovers with that much enthusiasm. Perhaps the fault was mine as I kept the flavor simple so we could judge them on their own merit. I ended up putting them into a vegetable soup and that how my first batch of scarlet runners worked out. I'm with you, sherm, there must be someway to really dress them up!

I make this into muffins now, everyone likes them better. This is half of the original recipe. Sweet Moist Cornbread From Bakingbetter.com 1 1/2 cups all purpose flour 2/3 cup sugar 1/2 cup plain yellow or white cornmeal (not cornbread mix) 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups milk 1 tablespoon honey 1/2 cup egg beaters 1/3 cup oil 2 tablespoons melted butter Preheat oven to 350 degrees, and grease an 8x8â square baking pan. In a small bowl combine flour, sugar, cornmeal, baking powder, and salt. Mix well to combine with a wire whisk. In a larger bowl, combine remaining ingredients and whisk well. Add the dry ingredients to the wet all at once and stir to combine with a rubber spatula, donâÂÂt over mix, a few small lumps are good. Pour into prepared pan and bake in preheated oven for 30-35 minutes (15 - 20 minutes for muffins) or until it tests done using a toothpick or a knife inserted near the center, if it comes out clean or with a few moist crumbs, it is done. Let cool, cut into squares. ********************* I know, I know it's not "cornbread" in the true sense, but we really like it. No dry, crumbly cornbread for us.

and another use for the bourbon.. I love this for basting grilled chicken.. BOURBON BUTTER 6 ounces butter, cut into small pieces 1/4 cup brown sugar 2 tablespoons bourbon 1/2 lemon, juiced 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper While grill is heating, make bourbon butter glaze by melting butter with the other ingredients in a saucepan and boiling over high heat for 2 minutes, stirring constantly.