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re: Butter beans versus Lima beans
Posted on 8/26/15 at 3:00 pm to Gris Gris
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
1
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.
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