- 1 pound bag
- Mild flavored
- Outstanding soup and casseroles
- Save money with combined shipping by ordering several items from Barry Farm.
These are the best limas I have ever tasted! These recipes will work with any legume, but you should try these. You will be disappointed with all the rest once you have tried these.
I am an old Southern girl, so these are great with a little chopped ham (or cooked bacon, ham hocks etc.) and onion. Soak beans overnight. Drain. Then, cover with fresh water, a pinch of salt to taste, tbsp dried onion flakes, 2 tbsp olive oil. Bring to a boil, then cook on low until tender for about 2 hours. Add hot water as water cooks off. I like them soupy with a dollop of sour cream and a piece of buttermilk cornbread.
For Vegetarians, Soak 1 1b of beans overnight. Pour off water. Cover beans with fresh water. Add two tbsp of olive oil, a couple of cloves of crushed garlic, some onion to taste, fresh or dried, bring to boil then cover and stew on low heat for 2 hours until tender. Add hot water as it cooks down. Pinch of Salt to taste. Serve over short grained brown rice with chopped green onions and a dollop of sour cream (unless vegan), Delish! Good Eating!
