You know those giant dried lima beans? They are white and as big as your thumb? They are delicious. Dried limas are to fresh limas as split peas are to green peas. They’re the same thing, just pick at different times. Legumes get to dry on the plant, then are harvested.
Aside from lasting forever or nearly forever, they pack a nutritional punch!
I cooked up a bag with no real intention other than I’m gonna eat them. Then I sought out recipes. This recipe from the Food Network got my attention.
I’m not the biggest user of blends because I’m a snot about that kind of thing, but it was in the pantry why not use it. Right?
GIANT ROASTED LIMA BEANS
3/4 cup dried beans, boiled until just soft
drained, rinsed, cooled and dried, about 2 cups cooked
1/4 c. olive oil
1 lime, juiced
Seasoning, any blend or straight up cayenne
Toss the beans in the the mixture, careful not to break them. Spread them out into a single layer on a cookie sheet. Bake in 425 degree oven until brown.
Okay, so they haven’t cooled, but they taste terrific right now, warm. I know I love them because they are so starchy, like little tater-tots in their own little skins.
So what’s the best book you’ve read to a 5 year old lately?