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Man's Recipe: Florence Adams's Lima Bean Casserole

Thu, 06/30/1955 - 16:29

I have been systematically gard­ening and experimenting since 1933, and I admit that I don't succeed to any degree with lima beans. Blanche and I are enthusiastic string bean eaters, and after trying many va­rieties, always conclude nothing is better than the old-fashioned Ken­tucky Wonder. I also grow horti­cultural beans every year and still say that a dish of those in hot, rich milk and well-buttered, is topflight eating. Only way to improve on "shell" beans — as we call them — is to use them in succotash.

Some folks actually prefer lima beans in their succotash; but then, many people have inexplicable tastes and puzzling idiosyncrasies. 

Here is a dish that is excellent — and hearty. It is from neighbor Florence Adams, who is a superb cook.

Wash one cup of dried limas and soak 12 hours in cold water. Drain and cook the beans for one-half hour in boiling salted water.

Drain after boiling and add two tablespoons chopped parsley, one-eighth teaspoon cloves, two table­spoons thick sour cream.

Stir these in carefully to avoid mashing the beans. Pour into a baking dish and sprinkle the top with Parmesan cheese. Bake one-half hour in a moderate oven.

Perhaps you have not appreciated that the discovery of America coin­cides with the recorded history of beans. Columbus saw fields of beans near Nuevitas in Cuba. The great botanist Linneaus described two forms of lima beans.

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