Boiled Lima Beans

Ingredients

• 1 cup dried lima beans
• melted butter
• cream

Method

1. 1

   Wash and boil lima beans in salted water until tender.

2. 2

   Drain, mix with melted butter, season, and serve.

3. 3

   Cream, lemon juice, or stock may be added.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 262. The excerpt below is the record exactly as published.

BOILED LIMA BEANS.— Wash in cold water and boil in salted water until tender. If dried ibeans are used, they must be soaked over night. Drain, mix with melted butter, season to taste, and serve. Cream, lemon juice or stock may be added. — Mrs. Ar- thur E. Ederer, 6347 Kenmore Ave., Chicago, 111, BOILED PORK AND BEANS.— Wash and score deeply a lb. of fat salt pork. Boil for Yz an hr. At the same time boil until soft in water to cover a qt. of dried beans which have been soaked over night and to which a pinch of soda has been added. When the beans are soft, drain, and put a layer into the bean pot. Lay the pork upon the beans, sprinkle with sugar, and bake brown, 382 VEGETABLES adding boiling water, as needed. Beans are good without baking. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. BOILED STRING BEANS.— Cut or snap off ends, remove strings, cut or snap into ^ inch pieces. Wash in cold water. Par- boil, if desired, for 15 minutes, in boiling water in which a level teaspoon of soda has been dissolved for each 2 qts. of beans. Drain and cover with fresh boiling water, and cook until tender, season w^ith salt toward the last. Drain, add a little pepper,^ and serve with melted butter, and moisten with cream. Ham, bacon, or salt pork may be boiled with them, if desired, — Mrs, John Han- sen, 1408 S. 8th Ave., Maywood, 111. CANNED BEANS. — Prepare the beans as for cooking, pack in glass jars; fill the jars with cold water; let them stand for 2 hrs., then fill the cans to overflowing with cold water and seal. Place strips of wood in a boiler, set the cans on these, cover with cold water and bring to the boil. Boil for 3 hrs. Let the cans get cold before removing them from the water. Wipe each can dry, dip the lid in melted paraffin and put in a cool, dark place, — Mrs, Klug, 25 N. 5th Ave., Maywood, 111. CREAMED LIMA BEANS.— Soak over night 1 cup dried lima beans

Cook this with the app: pantry check, scaling, and the assistant.