Beans are back in rotation here in SoCal since it has finally started to cool down. I have a few packages of Rancho Gordo Heirloom Beans that I put away for the summer, but I decided the other morning to make a bean dish using the Giant White Lima Beans from Rancho Gordo. Let me first say that growing up my mom served frozen succotash, which I remember as being corn, peas and Lima beans. The Lima beans were pasty, starchy and disgusting. I think I probably picked them out and pushed them to the side. I say this as an insight to my reluctance to prepare and eat the Giant White Lima Beans. I knew my Tasting Partner would love the beans, and I was already planning on an alternative dinner for me. Maybe cake. I found this recipe from Food and Wine and made minor adjustments to it. With the knowledge that I have been avoiding Lima beans like the plague since I was 10, let me just say that these Lima beans were FANTASTIC! They were creamy, flavorful and nothing like what I remembered. My Tasting Partner, as expected, RAVED about this dish, and I have to agree, these are not your Grandmother’s Lima beans. I added a green salad and we had a lovely dinner.
recipe after the jump