I still remember shelling peas and beans with my Grandmother Louise one Summer. During my visit, her friends would sit with us for a spell in the yard and share in the work. My little ears enjoyed the adult stories as we worked on the peas and beans. However, I do recall knowing Louise and friends were sharing secrets. Probably conversations that my Mother would not have approved of for little ears. If you have a secret, send me an email. I will pick up a bushel of peas and we can sit on the porch for a spell.
Within less than an hour and minimal involvement, you will have a healthy and tasty side dish. Lima beans may also be cooked ahead and reheated before serving.
In addition to the flavor of lima beans, this baby bean delivers nutrition in a tiny bite. Lima Beans are low in cholesterol and fat. Lima beans are high in B vitamins, folate, iron, protein, fiber and potassium.
The tiny bean originated in Lima Peru and shared the name. Amusingly, the pronunciation did not go with the lima bean to the South. These baby beans have always been called lye-ma beans not lee-ma beans as in Peru. And you want me to eat that? Our parents really wanted to see empty plates before you left the table. Who mixes limas, corn and tomatoes all together? I have a love affair with food, entertaining, travel and music.
Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey. Copyright by Mimi View all posts by Mimi.
