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!
Flanked by turkey and stuffing this bean salad brightened my Christmas Day plate!
I’m not sure “beans” come top of mind when thinking of the holidays but when the word “holiday” is in the name, we had to make this salad for Christmas Day feasting.
But before we dive into this hearty dish, let’s chat a little more about beans. Whether it’s bean dip, refried beans, chili with beans, baked beans, pork and beans, or pinto beans — I think we can all agree that beans are a part of everyday living.
My Dad loved the movie Blazing Saddles and let’s look at a slice from the movie that has direct ties to beans and making music, so to speak. I can still hear my Dad laughing!
Distinct parts of my family have a fondness for, shall we call it, “bathroom humor!” I can remember shortly after my college graduation scoring this amazing Santa who has more skills than a (breaking) wind symphony!
❤ While we were in a scurry preparing the holiday festivities we forgot to enjoy this salad from lettuce cups. Doh! The note below says to decorate the tops of the salad with tiny star-shaped pimientos. Save yourself some frustration and use some tiny cookie cutters to do the work for you!
1 package | italian salad dressing mix
4 packages | whole or cut green beans, frozen
2 packages | ford hook lima beans
2 | green onions, thinly sliced
¼ cup | celery, thinly sliced
¼ cup | pimiento strips
to serve | lettuce cups
ii. what to do
1. Prepare the Italian salad dressing and set it aside to marry.
2. Cook the green beans and the limas according to package directions. When both types of beans are done, cool, drain, and set them aside.
3. In a large bowl add the beans, limas, onions, celery, pimiento strips and 1 cup of the prepared salad dressing. Gently toss everything together then chill 2 – 3 hours in the fridge, occasionally turning in the dressing to help things marinate.
4. You can serve the bean salad solo but the original recipe (below) calls for the bean salad to be served in lettuce cups with cutout stars of pimiento.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
PS ~ Enjoy these vintage classics below!
This recipe is dedicated to my much older brother Tim on his birthday.
Growing up I’m pretty sure he liked lima beans more than me.
~ ♥ ~
I don’t remember eating this dish as a child; probably because at the dinner table my eyes were rolled back in my head while I thrashed about. What child wants to eat limas?
Years later, lima beans don’t seem so scary; I ate this dish and even had seconds. And I even woke up the next day and was able to write this post.
I read that lima beans are actually good for you with low sodium, fat and cholesterol so it turns out Mom wasn’t trying to poison us with horrible food. If my Mom were still alive I’d tell her the whole thing was just an unfortunate misunderstanding – mostly on my part – and that I do know tater tots are truly not better for us than lima beans.
Foodie Tips ~
♥ As photographed, I deviated from the recipe and used baby limas as I was trying to ease my way into things come “lima time.” I think these baby beans taste the same as the bigger Fordhook limas but they are smaller in size, as their baby name implies.
♥ As a former lima avoider for many years I was obviously thrown for what a “Fordhook” lima bean is. You can read here about how these beans received their name and their relationship to the Burpee’s Seed Company. Quite interesting.
♥ As a salt lover, I automatically adjusted the amount of salt below since ⅛ teaspoon of salt is hardly enough to get excited about. :)
♥ The recipe instructions – I’m not sure what “turning” the beef mixture into a casserole dish means, so I performed a standing self-spin a few times while spooning the mixture into the casserole dish. Dizzying!
1 package | fordhook lima beans, frozen
2 tablespoons | cooking oil
1 medium | white onion, sliced
1 pound | ground beef
2 tablespoons | parsley, chopped
1 teaspoon | salt
1 teaspoon | freshly cracked black pepper
1 can | condensed tomato soup
0. Preheat oven to 400°F.
1. Let the package of lima beans stand at room temperature while preparing the other ingredients.
2. Heat the oil in a skillet over moderate heat. Add the onion and cook it until soft.
3. Add the beef, breaking it up with a spoon. Cook and stir until the meat is brown.
4. Blend in the chopped parsley, salt, pepper and soup.
5. Break up the lima beans and add to the meat mixture.
6. Bring mixture to a boil then turn it into a greased 1 ½ quart casserole.
7. Bake 20 minutes. The recipe doesn’t say whether to cover it or not, but I covered mine.
Yields: 4 servings.