The Golden Rule Cook Book: Six hundred recipes for meatless dishes

Chapter 129: LIMA BEANS

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Cooking & Drinking Nutrition Philosophy & Ethics

About This Book

A practical vegetarian cookery manual combines an ethical introduction arguing for abstaining from animal flesh with hands-on household guidance and organized recipes for meatless fare. It offers kitchen and dining-room advice, suggestive comments, and recipe sections covering soups, vegetables and combinations, nut dishes, rice and macaroni, croquettes, timbales and patties, sauces, eggs, cheese, salads, savouries, sandwiches, pastry, breads and desserts, followed by menus and an index. The recipes avoid mimicking meat and emphasize palatable preparation of unadulterated plant-based ingredients, with tips on cooking technique, serving, and menu planning to sustain compassionate, practical vegetarian living.

LIMA BEANS

Let Lima beans stand in cold water for an hour or so after they are shelled, and in cooking them allow 8 cups of water to every 4 cups of beans. Put them in boiling salted water, and let them cook for an hour, or more if not fresh picked. Drain them and add ½ cup of the water they cooked in, ½ cup of milk, 1 tablespoon of butter, and season highly with salt and pepper.

Dried beans must soak ten or twelve hours and cook two hours. Canned Lima beans only need reheating, draining, and a little milk and butter and seasoning added to them.