Monday, November 10, 2014

Giant White Lima Beans with Stewed Tomatoes and Oregano Pesto


 
Giant White Lima Beans with Stewed Tomatoes and Oregano Pesto 

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