Lima, or Butter Beans

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Shell them, and lay them in cold water for an hour or so before cooking; this renders them more delicate and mealy. When ready to cook, put them in a stew pan in boiling water enough to cover them; let them boil fast and keep them covered while cooking; examine them in an hour, and if soft, pour off nearly all the water and stir in a lump of butter, some pepper and salt. Lima beans and sweet corn make the finest succotash, although string beans are generally used.