Butter beans are a colloquial name. In the south, it is applied to baby limas. In some areas of the Mississippi valley it is applied to the large flat limas. In Europe apparently there are both common beans and runner beans also sometimes referred to as butterbeans.
are they what I have heard refered to as a shell bean, and can you explain what is diffrent about a shell bean. I am assuming they like full sun . I dont know any one round here that grows lima beans so thanks for your helpful information.
Shell bean is simply a bean that is removed from the pod. Limas (P. lunatus) have tough fibrous pods so are always used as either green shellies or dried beans. Many common beans (P. vulgaris) have meaty tender pods so the pod itself becomes the principle vegetable ( green beans or wax beans) They are also used as green shellies and dried beans. Same is true of runner beans (P. coccineus). There are several other types also used for either pod or bean.
Cook them just like a pot of soupy red beans. Soak em overnight (or not), sort out the bad ones, rinse em' off, put em' in a HEAVY pot, cover with water, add a chunk or some slices of salt pork for seasoning, chop up some onion, bell pepper, and a little garlic (not too much), salt, pepper, Season All Brand Seasoning, cover and simmer til beans are tender.
Serve over a pot of fluffy white rice. Cornbread optional, but highly recommended!
What you're describing with the corn added, sounds more like a succotash to me. With the whole kernel corn, tomato paste/sauce, even a few okra pods thrown in. Google succotash recipes, and see if it's the same thing.
I never liked butter beans. Too "meaty" a bean. But, I LOVED the juice over the rice, and just a few of the beans. Nice. I prefer the more tender lima beans.
thanks linda. my mom cooked butter beans(maybe lima), in a pot with water & salt pork. cooked til done. then put in fresh corn off the cob & cooked. thats it, nothing else was added.we ate it with a slice of butter bread & a slice of tomatoes on the side.they were so good.
"I never liked butter beans. Too "meaty" a bean. But, I LOVED the juice over the rice, and just a few of the beans. Nice. I prefer the more tender lima beans."
Linda, you must've grown up on Fordhook or Fordhook Giants. Many "butterbeans" are of various natures and not all are so "meaty". I bet you'd love WillowLeaf, a pole butterbean and not near as thick/big as other types.
seebeO, I still eat like your mom cooked. Yummy! I often cook a huge pot of beans, seasoned to perfection, then freeze them in quart freezer bags, so many beans with just so much broth. At some point I seem to always have extra broth so freeze it separately, saving it for a great addition to soup stock. No doubt, as Linda said, the "juice" is a favorite! Yummy!
Get yourself some ziplok freezer bags and freeze to your heart's content! And, the big plus is that, after they've been in there for awhile, and those flavors blend, what comes out is BETTER than what went in!
I cook a big pot of red kidney beans with sausage, and seasonings, and I cook a large batch of mixed "greens" and freeze in smaller portions. Pull out as needed.