Lima Beans

Haricots a Rames

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Lima Beans
  • 3 Pints of Water
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • A Sprig Each of Thyme, Parsley and Bay Leaf
  • ½ Pint of Cream
  • Salt and Pepper to Taste


The younger the lima beans the better. It is a great mistake to allow the Beans to grow large and hard. Sort the Beans as you shell them, and save the very large ones for a puree. Soak the small ones over night. Drain the water when about to cook, and put into a porcelain or agate saucepan, and cover with three pints of boiling water. Boil them until very tender, which will require at least two hours. After they have boiled one hour, add a teaspoonful of salt, or salt to taste. When done, drain the Beans and return to the saucepan. Add a half pint of cream or milk, a tablespoonful of flour, blended well with butter, salt and pepper to taste, a sprig each of thyme, parsley and bay leaf, minced very fine. Let all simmer for ten minutes, and then serve hot. Or the Beans may be served without the cream, simply buttering well and adding salt and pepper to taste. All shelled Beans, such as the Kidney and the small French Bean, may be cooked in the same way. The larger Lima Beans may be saved, and will serve some day during the week for a puree.