When I least expect it I’m surprisingly rocked by one of my Mom “Betty’s” recipes. This one totally changed how ima gonna feel about limas from today going forward.
In my former me, I thought limas were right up there with split pea soup – green, gross … grody to the max! Had my Mom called them by their other given name – the butter bean – I would have dove mouth first into a large bowl of ’em. Superfan of butter here! #Bombdiggity
Decades later I decided to revisit my mental block for limas by making this recipe and you know what? It wasn’t all gag me with a spoon. If fact, I wanted a bigger spoon – I actually loved limas! Totally gnarly! Are you channeling some 80s lingo yet? If not, best saddle up to this vintage classic for a refresher, if you wanna be a cool kid again:
I’ve also included The Periodic Table Of 80s Slang down below to help you on your way!
❤ During the 2020 COVID-19 pandemic we couldn’t easily find dry limas. Lame. But we could source frozen and they worked just fine. In fact they seriously reduced the prep time in a rad way by 2 hours. Legit!
❤ Mom noted the caraway seeds as optional but I totally included them – their earthy unique taste makes dishes extra fresh and special.
❤ While your chops ‘n limas are baking why not enjoy some vintage lima bean art?! I’ve peppered a few examples below for you to peruse and enjoy.
Total prep: About 90 minutes (includes 60 minutes for baking)
1 ½ cups | dry california limas (or frozen if dry is hard to find)
1 quart (4 cups) | water
½ teaspoon | salt
4 | pork chops
to taste | salt
to taste | fresh cracked black pepper
1 | white onion, sliced
1 can | cream of mushroom soup, undiluted
½ cup | milk
1 teaspoon | caraway seeds (optional)
iii. What To Do
1. Prep the limas!
- If using dry limas: Rinse the limas with cold water. Put into pan with water and salt and bring things to a boil. Simmer about 2 hours, stirring occasionally, until tender.
- If using frozen limas: Bring 2 cups of salted water to boil over high heat. Add the frozen lima beans and return to a boil. Cook uncovered 20 to 25 minutes or to desired tenderness. Drain the limas and set aside.
- Our pork chops are usually from Costco and they are hella thick. So we usually trim them in half; they usually end up more tender.
- Season the chops with salt and pepper. Brown them quickly in a skillet with a little fat/oil/butter (we used olive oil). Remove the chops.
- In the same skillet brown the onion slices in a little fat/oil/butter.
- Turn (pour) the drained limas into a baking/casserole dish.
- Arrange the chops and onions over the lima beans.
- In a medium-sized bowl mix together the soup, milk, and caraway seeds then pour over the whole shebang.
- You can refrigerate this dish until you’re ready to bake or roll forward by covering the casserole with foil and baking at 350°F for 45 minutes… then remove the foil and bake for 15 additional minutes. Plate up and enjoy!
Limas: Bad To The Bone
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Enjoy this vintage lima bean art!
Your tastebuds will dance a sweet and savory tango induced by the dynamic pairing of brown sugar and bacon – both wrapped in a blankety “zing” of vinegar and a sprinkling of caraway seed.
Indeed, cabbage has a bad rap. Why, the lips seem to curl at the very mention of its name! And while cabbage made a lot of appearances at depression era tables, there are some quite redeeming qualities of cabbage including protecting against stress, lowering the risk of diabetes and heart disease, and helping create a healthier complexion. I’m in!
the cabbage craze
Perhaps the biggest cabbage morale booster started in the 1970s. This was the golden era where the origins of the Cabbage Patch Kids kingdom was born. During this time I was preoccupied with skateboarding or patiently staring at the fruitless gems never born by my rock tumbler. Simultaneously a multi-billion dollar business was emerging thanks to the help of “Bunnybees” sprinkling magic dust on top of cabbages. Hey, don’t make fun of the messenger!
While your sweet and sour cabbage is chilling in the fridge you can enjoy the earliest Cabbage Patch Kids video I could locate (below) plus a video revealing the lesser-known story behind the pudgy dolls.
❤ Dressing tip: We didn’t notice the dressing turning clear per the instructions below; just make sure you don’t overcook it; in 3-4 minutes ours was done.
❤ This dish is best consumed the same day it’s made; the chopped cabbage will gradually lose its crisp the longer it sits.
❤ Love sweet and sour? Celebrate the flavorful ying and yang by clicking here for more of Mom’s recipes!
6 slices | bacon
3 tablespoons | bacon drippings, reserved from bacon (above)
2 tablespoons | white onion, chopped
½ cup | brown sugar, firmly packed
1 teaspoon | corn starch
1 teaspoon | salt
¼ cup | water
⅓ cup | vinegar
6 cups | red cabbage, shredded
1 teaspoon | caraway seeds
ii. what to do
1. Cook the bacon until crisp. Reserve 3 tablespoons of the bacon drippings in the skillet then drain the excess. Cool then crumble the bacon and set it aside while we prepare our dressing.
2. To the drippings add the onion, brown sugar, corn starch, salt, water, and the vinegar. Cook over medium heat, stirring constantly, until the mixture is thick and clear. Remove the dressing from heat and cool.
3. In a large bowl, combine the cabbage, caraway seeds. Add the crumbled bacon and the cooled dressing. Toss well and chill.
Yields 6 1-cup servings! I paired my cabbage with a nice home-grilled cheeseburger, which complimented the sweet and savory cabbage perfectly!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
And here are the videos I promised!
One of the best things about recovering Mom’s cookbook is that I’m able to discover new food journeys with ease. With literally hundreds of recipes to choose from, I didn’t experience them all growing up; in fact I only remember a few special handfuls.
When I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado instead of hard boiled eggs, I knew I had to give it a whirl.
I can see why mom clipped this recipe ~ it has a super great taste!
This potato salad made its debute in my cucina on the 4th of July in 2011 and it has since visited many times!
3 cups | potatoes, cooked then cubed
1 cup | sour cream
½ teaspoon* | salt
½ teaspoon | seasoned pepper
½ teaspoon | caraway seed
to taste | lemon juice
bunch | parsley sprigs
3 | california avocados
¼ cup | chopped onions
8 slices | hickory-smoked bacon, crisped and crumbled
1 | large tomato
ii. what to do
1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.
2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice.
3. Chop the parsley to yield ¼ cup; set aside.
4. Cut 2 of the avocados lengthwise into halves, removing the seed and skinning.
6. Arrange additional parsley sprigs on the top around the outer edge of the salad. Cover and chill.
7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato crosswise then cut the slices in half.
8. Alternate the avocado and tomatoes on top of the potato salad and sprinkle with lemon juice.
9. Sprinkle remaining bacon on top of the potato salad and serve.
Foodie Tips ~
♥ While the original recipe calls for 1½ teaspoons of salt, I found this a bit too salty and suggest using just ½ teaspoon of salt. You can always add more salt later, should your taste buds beg for it.
♥ If you prefer, you can omit the ring of parsley used for presentation … and you can dice and scatter the tomatoes and avocado that sit atop the salad.