Plantidote of the Day 2011-11-07
These lima beans have been soaking for a few hours, which is why they have what looks like a ruffle around the edges. After they're soaked and rinsed, they'll go into a Dutch oven with other stuff and cook for nearly four hours on very low heat. When they come out, they'll be Slow Baked Beans with Kale. Yes, it's really, really good, and also a great excuse to have the oven on (it's quite cold here, by our standards).
Lima beans -- and other types -- have been grown in South America for thousands of years. The indigenous people relied on beans, rather than meat, for protein, so they grew all kinds. On a cooking show recently, there was a whole discussion about beans that was actually quite interesting. It turns out that the plastic-bagged beans at the supermarket are a pale imitation of the real thing. Part of the problem is that many of those commercial beans have been stored for as long as ten years! No wonder they have so little flavor. One of these days, I'm going to look into better bean sources. Or maybe someone here has done the legwork and would like to share ;-) In which case, thank you in advance!
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