How to make ‘Creamy Baby Limas’

Since the landing of the Pilgrims at Plymouth Rock, the most important bean on the (dry goods) food menu, is at the top of the list for its storage value. It is the Baby Lima, or/and the ‘Large Baby Lima’. They have a shelf life of almost indefinite time. That’s why they were used on the Mayflower and other tall ships when English colonies were searching for America. Of course you have to soak them in water over night to restore the softness of their curd, but after they slow cook for a couple of hours they make a creamy soup that’s as good as mothers milk. In this recipe we save you the ‘overnight’ step by suggesting (canned beans). You get the same satisfaction of the creamy richness and it is jammed packed with energy, protein and nutrition, just like mother would want.

Instructions

Difficulty: Easy

Things You’ll Need:

• 4 cans of Large Baby Lima beans
• Kosher salt -1 tsp.
• 1 tsp. of sugar
• Water ½ gal.
• 1 cup of green chopped bell pepper
• ½ chopped onion
• 1 tsp. sage
• 1 tbs. cumin
• Pressure Cooker

1. - Using a pressure cooker, turn stove to medium high heat, pour ½ gallon of water into the cooker, add the beans, salt, sugar and cumin
2. - Cover w/lid and cook for 30 - 45 minutes. Turn off heat.
   
   - Let cool on the stove till steam pressure is gone, remove lid, add the bell pepper and sage, gently fold.
   
   - Cover and let steep on ‘warm’ temperature setting for 20 minutes
3. - Serve with baked or fried corn bread, and roasted chicken.