Foothill Frolic Farm on Gammon Creek...regenerative-organically grown
SELF SERVE STAND Announcement:
Second Batch of organic spiced Heirloom Squash Sunflower Bars Available again at Self Serve Stand on Monday, March 29th and Tuesday, March 30th. 8am-8pm
Shelled Heirloom Carolina Red Dry Lima Beans are NOW AVAILABLE ALWAYS, until sold out, at the Self Serve Stand. Get then while you can!
Carolina Red Lima Bean Recipe for 1 lb of Dry Lima Beans = ~2 1/4 cups
Makes enough for 6 hearty servings!
Soak beans overnight or longer in water. There will be a noticeable increase in size. Drain and rinse well.
Get large pot out and fill with about 6 cups of water. I love cooking beans in an All-Clad 10 qt pot. Add the soaked beans and bring pot of water and beans to a good rolling boil. I like to let the beans boil for a minute or so, trying to keep the frothy foam from boiling over. Then turn the heat down to about medium and let the beans cook for an hour. At this point the beans should be cooking at a heavy simmer. In about an hour, check on them. Add more water, if need be, and then find the right stove top temp that will allow the beans to cook with lid on at a light simmer. I generally let this happen for about another hour or so. I like the beans to be soft, but not falling apart. Therefore, I test the bean doneness occasionally to see the consistency of the bean. Do not feel like you have to stay with the pot. In fact, dry beans gives one the leisure to work outside, inside, or start on another aspect of cooking. When the beans arrive at that perfect consistency I will turn off the stove top, add about 2 tsp of redmond salt, and keep covered. Whenever, it is time to eat, just bring the beans back up to desired serving temperature.
These Beans can hold their own just like this. They really are delicious. I recommend trying them like this so the flavor can be appreciated. After trying the beans plain, then add seasonings and additions of choice to create varied dishes. After the basic recipe of the Lima Beans has been followed, anything can be added to change flavor.
Here is an example recipe of an Allium and Herb topping that really goes well with the cooked lima beans.
2 onions, fine chopped
2 leeks, fine chopped
1 head of garlic, cloves removed and sliced
About 3 T of olive oil
1 whole bunch of parsley, chopped
1 whole bunch of cilantro, chopped
1 T of raw honey
salt and pepper to taste
Put all the ingredients, except for parsley and cilantro, in a large skillet that has a lid. I like to use a 12" cast iron skillet. Saute and stir around on medium high for a few minutes, without the lid, making sure items do not stick or turn to brown. Sometimes I might add a little bit of water just to keep items in good order. Add the honey and stir. Next, turn down heat to a little below medium to low-medium and cover with a lid. Check ever so often to see if heat needs to be adjusted. The main goal of this is to soften the sautéed and caramelized vegetables. My times always vary, because I am just looking for the consistency it needs to be before I add in the fresh chopped herbs. The estimated time for the lid to stay on is probably for about 10 minutes before I add in the chopped herbs. I love using large quantities of vegetables and herbs when I cook, because this really creates such nutrient dense flavorful dishes that bring about health, wellness, and happy bellies. Stir around the herbs with the alliums without the lid on for an additional 5 minutes or so. Add salt and pepper to taste.
For serving up. Place cooked lima beans in bowl. Add desired amount of Allium and Herb mixture on top of lima beans. Grated parmesan, sour cream, or cheddar is great sprinkled, dolloped, or chunked on top or on the side. Also, I like to serve this with either old world crusty bread or cornbread.
Serving thoughts for organic Heirloom spiced Squash bars.
I like lightly toasting the squares in a small toaster oven and serving with butter and the following whipped up spread to go along with breakfast, for a snack, or for an after meal time treat. Great addition for meat and cheese boards.
Cream Cheese, Butter, and Honey Spread
4 oz cream cheese
2 T of Butter
1 1/2 T of thick raw honey
Set cream cheese and butter out to get room temperature soft. Do not melt. Just set out a few hours before planning on whipping up this quick spread.
By using a electric mixer, whip butter first, then add cream cheese and honey. Whip till all combined. Serve with the toasted squash bars.
Comments