An earlier blog explained how much I really like lima beans. In the South, what are called lima beans elsewhere are usually called butter beans. They basically taste the same, though lima beans are little more flavorful and have a prettier color.
The taste of lima beans is usually somewhat savory if not with a slight bitter aftertaste. Either way, a little salt and pepper is the only thing needed to add any flavor to them, if that much.
Moreover, they are one of my absolute favorite foods in Southern cuisine!
Van Tilden commented on how, while living in Japan, she had forgotten totally about butter beans. If they weren’t so perishable, I would send her some.
Now for another Southern classic that I pretty much have never liked.
Behold: fried okra!
I am not a fan of okra for many reasons. When cooked, the texture of okra often becomes slimy, and the taste is extremely bitter. Fried okra sometimes mitigates this if cooked properly.
The above would actually be more appropriately called "burnt okra" as the cook in question who shall remain nameless burnt her okra. Interestingly, I don’t recall the okra on the inside having a slimy texture, so the burnt okra worked out better than regular fried okra.
For this meal, we also had corn bread, but I didn’t eat any of it. That, too, was burnt.
Try not to burn your food, but make sure you don’t eat slimy okra. And cook, cook, cook the butter beans!
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