the widespread hatred of lima beans. I love them so much. A bag of frozen limas in the winter goes with most everything and so simple and easy to make.

Limas, a knob of butter, salt and pepper, and some chicken stock.

Creamy deliciousness.

Retrograde

(11,229 posts)

9. Bad childhood memories

Reply to tonkatoy8888 (Reply #8)

Sat Jul 26, 2025, 08:27 PM

Jul 26

Canned (later frozen) beans cooked into submission, usually older beans that ended up tough and bitter. I recently made succotash with frozen baby lima beans and it turned out great. Younger beans and improved freezing practices make a big difference

FoxNewsSucks

(11,243 posts)

10. It really seems that anything commercially canned

Reply to Retrograde (Reply #9)

Sat Jul 26, 2025, 09:39 PM

Jul 26

is soft and has far less flavor that fresh or frozen.

I hated lima beans because of school lunch. The were mushy and tasteless.

Fresh are so delicious. I also got a recipe off Food Channel https://www.foodnetwork.com/recipes/food-network-kitchen/blackened-salmon-with-lima-bean-smashed-potatoes-3363805 Those potatoes are delicious with anything, not just the salmon in the recipe

Retrograde

(11,229 posts)

14. Canned asparagus is the worst

Reply to FoxNewsSucks (Reply #10)

Mon Jul 28, 2025, 11:28 PM

Monday

I like asparagus - it's a great vegetable that can be prepared in a lot of ways. The canned stuff, though, is inedible. I was at a potluck lunch some time ago where one of the people, a retired professor of nutrition at a nursing college, brought "asparagus rolls": canned asparagus spears rolled up in white bread. Now I know how hospitals got their reputation for questionable foods.

tonkatoy8888

(131 posts)

4. So I'm not the only one

Reply to Duncanpup (Original post)

Sat Jul 26, 2025, 05:50 PM

Jul 26

with a, not so secret, crush on the princess of summertime vegetables.

I'm originally from the South and I've tried to reengineer the green beans of my youth to something a little healthier. Fatback, I love you, but my arteries don't.

Here's what I've come up with.

1. Snap a mess of green beans and dice an onion.
2. Heat about 2-3 Tbsp's of olive oil over medium heat. Sauté the onions for a few minutes until they soften.
3. Turn the pot up to high and add the green beans. Cook, stirring and coating the beans with the olive oil. The beans will begin to change colors in about 3-4 minutes.
4. Turn heat a low as it will go and add just enough chicken stock to cover the bottom of your pot @3/4 of an inch. Add salt to taste and a butt load of pepper and partially cover with the lid of your pot.
5. Check occasionally and add additional stock as needed.
6. Cook them all fucking day.
7. About 1.5 hours before you're ready to eat add some halved new potatoes.
8. Enjoy.