Veggies...what are they good?

Lima Beans

Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is commonly known as the lima bean or butter bean; it is also known as Haba bean, Pallar bean, Burma bean, Guffin bean, Hibbert bean, Sieva bean, Rangood bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean and sugar bean.

Lima beans and butter beans contain linamarin, a cyanogenic glucoside, although the beans are rendered safe when cooked, and low-linamarin varieties are typically used for culinary purposes. (http://en.wikipedia.org/wiki/Lima_bean)

Baked Lima Beans in Sour Cream

· 6 cups of cooked lima beans
· 1/4 cup of butter
· 1/2 cup of brown sugar
· 1 tablespoon of dry mustard
· 1 tablespoon of molasses
· 1 cup of sour cream

Combine all ingredients. Place in 2 quart casserole. Bake at 350ºF. for 45 minutes.
(http://basic-recipes.com/r/l/bakedlima.htm)

Succotash

· 2 cups lima beans
· 2 cups corn
· 2 tablespoons chopped onion
· 1 teaspoon salt
· 1 cup water
· 2 tablespoons butter

Put everything but butter into a saucepan. Bring to a boil. Reduce heat and simmer approximately 25 minutes. Drain and add butter. (Practical Produce Cookbook, p. 16)