Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Reduce the heat to medium, add the ...

While we can’t say with 100 percent certainty how these beans also came to be known as butter beans, we can offer a theory: See, lima beans were often disliked, so some semantics likely came ...

My methods with dried beans (not lentils or split peas, which I cook in a different manner) are: overnight brine soak; rinse; cover by 2 inches; hard boil to kick it; then 1-2 hours, depending on ...

Cook 10 hours on low. Stir halfway through the cooking time. If pot looks really low on liquids, add 1/4 to 1/3 of the second box of chicken broth. Do not add too much, as the lower amount of ...

Yields 8 servings. Recipe is by Teresa B. Day. 1 pound large white lima beans, dried 1 ½ pounds ham ends, chopped 1 small onion 1 garlic clove 6 cups chicken broth ...

Ganaway always keeps in her pantry a bag of dried large white lima beans, which she loves to soak overnight before cooking them down with smoked meat until tender and super creamy to enjoy over a ...

Dried beige-white lima beans taste like a sweeter version of navy beans. You will see them in two sizes, smaller dried baby lima beans and large dried giant limas. Greeks call the large ones gigantes.

We don’t worry that they won’t turn out, because they always do. Time and time again, they fill us with warmth. For me, it is a pot of lima beans.

Combine 8 ounces dried white beans (any variety), 8 cups broth, 4 cups water, 1 tablespoon oil, 4 cloves garlic, salt, pepper and a bunch of your favorite greens (kale, swiss chard, spinach ...

“I have had plenty of lima beans that are not seasoned well or not cooked well,” chef and food writer Amethyst Ganaway said during a video call. “It’s just absolutely terrible.” Though I ...