9/14/2023 0 Comments Lima bean podMulch around the base of the plants to keep the roots cool and also retain moisture. When it comes to watering, keep the soil moist until the seeds germinate and then make sure the plants receive at least 1 inch of water per week. Clay soil will not work to grow lima beans since they have an expansive root system. The soil should be rich and well-draining. Lima beans need full sun to grow, and they prefer soil with a pH between 6 and 6.8. If you are planting pole beans, make sure they have adequate support, like a trellis, so they can climb.įor those gardeners who have a shorter growing season, they can start lima beans indoors three weeks before transplanting them outside. Prewarm the soil with a layer of black plastic or row covers, but if you do not do that, you must wait to plant the beans outside until two or three weeks after the last frost date. Then, direct sow the seeds 1 to 2 inches deep and 4 to 6 inches apart. There are both bush and pole varieties of lima beans, and the bush varieties will set their pods sooner. Lima beans are high in protein and can be used fresh, frozen or dried. Pods will be curved and flatter than green beans. The lima bean flowers will be loose clusters of blooms that are white or yellow. Baby lima beans, oftentimes seen at the grocery store, are smaller varieties that mature quicker than other varieties. They are similar to green beans and grow in a similar fashion, as well, although it will take loner for them to mature. Besides, bacon has a way of making even the yuckiest vegetables taste divine.Lima beans are also known as butter beans or chad beans. I know, it's a bit odd-but Chez Pim calls this the breakfast of champions, and she's got awfully good taste. Oven-roasted lima beans seasoned with lime juice and cayenne pepper sound good, too.ĥ. I'm eager to try this Mayan method, which calls for skillet-roasting the lima beans with sesame oil and ground pumpkin seeds. From simple vegetarian butter bean soup to heartier versions involving ham hocks, chard and barley, there are plenty of options online.Ĥ. Most recipes call for dried lima beans, which I've never tried, but suspect I might like more than frozen. I wasn't expecting it to be as good as chickpea-based homemade hummus, but it was better! We gobbled it down with toasted pita wedges, and made it again the next week.ģ. I also subbed fresh chives for parsley, sauteed the onions and garlic separately, and used some of the cooking broth in place of water. The Gourmet recipe I tried actually called for frozen lima beans, but I used fresh ones boiled in vegetable broth. I like to add a hot pepper, and this recipe throws in zucchini and fingerling potatoes, too.Ģ. Recipes like this succotash of fresh corn, lima beans, tomatoes and onions are a good way to use up end-of-the-season vegetables. Also, pole beans will require sturdy support because the vines could grow more than 10 feet and become too heavy with pods. Bush varieties grow about 2-3 inches in length and require stalking if they get covered with pods. (And if you happen to like frozen lima beans, I envy you, since they're available year-round and could be used in any of these recipes, too).ġ. Like other green beans, the bust varieties soon start to set pods. They'll be out of season soon, but if you're fortunate enough to find some fresh lima beans, also called butter beans, here are a few ideas about how to cook them. It was tender without being mushy-almost velvety-with a lightly nutty flavor. After wresting the beans from their pods, I boiled them in just enough vegetable broth to cover for about 10 minutes, then hesitantly speared one for a taste test. I found myself facing a pint of them for the first time a few weeks ago, thanks to our CSA share. And yet we know we're supposed to like them because of all the fiber, protein and other nutritious stuff lurking within.įresh lima beans, however, have me singing a different tune. Go figure.) Judging from this " Why are lima beans so universally hated?" thread on Chowhound, I'm not alone. (Which worked out just fine, since my vegetable-averse father actually likes lima beans. You know what I mean, right? That wan, wrinkled skin that wet-sawdust texture that hospital-cafeteria smell.those are the lima beans I recall picking out of the "frozen mixed vegetables" of my youth. Lima beans used to remind me of a line in a Josh Ritter song: "I'm trying hard to love you / You don't make it easy, babe."
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