- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Butter beans versus Lima beans
Posted on 8/26/15 at 12:24 pm to Tiger Ree
Posted on 8/26/15 at 12:24 pm to Tiger Ree
Butter beans
Butter beans with cabbage, Rice and gravy, cornbread hoe cake and hamburger steak
More - get the idea?
We don't do Lima Beans at our house.
Green beans French cut
Pink Eye Purple Hull Peas
Pink Eye Purple hull peas, round steak, potatoes and gravy, whole kernel corn and cornbread
I didn't know this was complicated. For over 65 years it has been pretty simple.
Butter beans with cabbage, Rice and gravy, cornbread hoe cake and hamburger steak
More - get the idea?
We don't do Lima Beans at our house.
Green beans French cut
Pink Eye Purple Hull Peas
Pink Eye Purple hull peas, round steak, potatoes and gravy, whole kernel corn and cornbread
I didn't know this was complicated. For over 65 years it has been pretty simple.
2
Posted on 8/26/15 at 12:31 pm to Tiger Ree
WTF is this shite??
Posted on 8/26/15 at 12:34 pm to Tigertown in ATL
I like 'em all. Hard to find fresh in the market, though
Posted on 8/26/15 at 12:46 pm to lsuwontonwrap
quote:
WTF is this shite??
That is lima beans with slices of ham. Possibley sliced off a ham hock used for seasoning. I would eat it like that or without the ham. Wouldn't matter to me. That looks good though.
Posted on 8/26/15 at 12:48 pm to VOR
Got purple hull peas in my freezer that were given to me whole that I shelled, and got speckled butter beans in freezer that the produce guy at the farmer's market shelled....
both taste really good and the BBs were a heck of lot less trouble (a little pricey tho.
When I run outta homegrown I have been known to buy those little packages of picksweet frozen "lima" beans with onions and peppers and fake smoke; they are "okay" if you hanker for butter beans but Not even close to homegrown you cook with a hunk of fatback and onions.....
both taste really good and the BBs were a heck of lot less trouble (a little pricey tho.
When I run outta homegrown I have been known to buy those little packages of picksweet frozen "lima" beans with onions and peppers and fake smoke; they are "okay" if you hanker for butter beans but Not even close to homegrown you cook with a hunk of fatback and onions.....
Posted on 8/26/15 at 12:51 pm to lsuwontonwrap
That is butter beans with slices of ham. Possibley sliced off a ham hock used for seasoning. I would eat it like that or without the ham. Wouldn't matter to me. That looks good though.
Posted on 8/26/15 at 12:58 pm to MeridianDog
M Dog got it right...some of you bitches be trippin...
Posted on 8/26/15 at 1:05 pm to MeridianDog
I have an entire shelf in my large upright freezer devoted to quart size bags of peas and beans. There's a little popup market I go to for those. They somehow flash freeze the fresh peas and beans and then vac seal the bags. They last for several years. I've found bags from a few years ago, cooked them and they taste like fresh shelled. I'm due to make a refill run soon. My shelf is only half full right now and I don't like to be low on peas and beans.
Posted on 8/26/15 at 1:14 pm to Gris Gris
quote:
an entire shelf in my large upright freezer devoted to quart size bags of peas and beans
Rule at our house = Thou shalt not run out of veggies. The big question each year is how many to plant or buy when they are coming in.
The only change we have made over the years is we put them up in smaller two or three serving bags now. I prefer them fresh cooked and not as leftovers and they are no trouble to cook (water, a splash of oil, half teaspoon sugar and half teaspoon of salt. Cook for 20-30 minutes at a low boil. Keep liquor to go with crumbled cornbread and chopped fresh onions.
It is never easy to find good butterbeans in the grocery store. Most of what I see are green lima beans, which I call them if they make a starchy liquor instead of watery liquor which comes from a butter bean. Most grocery beans are labeled green lima beans and not what I want. There is one local grocer who seems to stock IQF butterbeans and their product is OK - not great if you grew up on garden raised butter beans, but OK.
Posted on 8/26/15 at 1:18 pm to lsuwontonwrap
quote:
WTF is this shite??
looks like white beans and ham to me
Posted on 8/26/15 at 1:18 pm to Tiger Ree
Posted on 8/26/15 at 1:23 pm to Bayou Tiger Fan Too
Dammit, Otis and MD are right. 
Wait a minute... I'm right
Wait a minute... I'm right
Posted on 8/26/15 at 1:26 pm to LSUballs
could also be....
Posted on 8/26/15 at 1:37 pm to LSUballs
The ones they call "Large Lima Beans (Large Butter Beans) are HUGE when cooked. Not a fan of those. I call them elephant ear beans. I'm not a big fan of dried beans other than red beans.
Posted on 8/26/15 at 1:45 pm to Gris Gris
quote:
I'm not a big fan of dried beans other than red beans.
same here
Posted on 8/26/15 at 3:00 pm to Gris Gris
quote:
Add whatever liquid I'm using after that and let the hock and onions simmer in that for about an hour before I add the peas or beans. Makes a great stock without overpowering the fresh taste of the peas or beans.
Why have I never thought of this? I always add the liquid at the same time as the peas/beans, and it does cover the fresh taste. I will have to start doing this your way from now on
Posted on 8/26/15 at 3:08 pm to jchamil
I sometimes do all of that the night before I'm going to cook the peas/beans so the seasoning gets even better. Then, I heat it up and add the peas/beans. I have a hard time not drinking the stock, though. It's so good. I do the same with a ham shank sometimes. I like that bit of smoky flavor with the peas/beans.
Posted on 8/26/15 at 4:04 pm to Tiger Ree
I've always preferred speckled butterbeans over lima and regular butterbeans. I prefer the "nutty/earthy" taste of them over the others.
I can make a meal out of butterbeans and fried cornbread.
I can make a meal out of butterbeans and fried cornbread.
Posted on 8/26/15 at 4:12 pm to Tiger Ree
Yup. My father grew butter beans. No one will try this, and it's a shame, but it's amazing what some sugar in the pot will do to butter beans. No bacon, and served over rice. Damn I miss those.
Posted on 8/26/15 at 4:27 pm to Tiger Ree
I believe Willie Mae's Scotch House has "butter beans" that are what we always called large white lima beans...they were good with a subtle seasoning flavor that I couldn't quite identify...I wondered at the time if it might be file'...
Our butterbeans were always gray/brown, not green or white. I also liked the speckled ones. Wish I had a bowl of them now!
Our butterbeans were always gray/brown, not green or white. I also liked the speckled ones. Wish I had a bowl of them now!
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News