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Certainly good

I’m feeling a little bit preoccupied by the election tomorrow, so if you don’t mind, I’d like to cut straight to the chase.

I have four words for you. Lima. Beans. In. Cream.

Still there? Yes? You won’t be sorry, I swear. They may not sound like much, but they’re right up there with cream-braised Brussels sprouts, and that is not something I say lightly. In fact, if it’s any indication, I rank those Brussels sprouts as one of my Top Ten Best Things Ever. Just so you know. I mean business about these lima beans.

When I decided to make these, I was mainly after something soothing to eat on election night. My first idea was a pan of brownies and some beer, and that’s still a viable plan, but I figured we should have some vegetables too. Even if they are in cream, which kind of cancels out the vegetable part. Anyway, the recipe was inspired by none other than Miss Edna Lewis, whose sweet face alone is miraculously soothing. I like to think that, were she alive today, she too might require a brownie, a beer, and some lima beans in cream on this most important, and most nerve-wracking, of nights.

Miss Lewis’s version of the recipe called for freshly shelled lima beans, but I took some liberties and used frozen instead. They get simmered in water for about 15 minutes, or until they are tender, and then you drain them, dump them back into the pan, and add a cupful of cream. Now, I know. It sounds like a lot. It is a lot. But listen: we are living in very uncertain times, and when something this certainly good comes along, you would be wise to not ask questions. You would probably also be wise to not eat it every single day, but that’s another issue.

So, yes, you add the cream and some salt and pepper, and then you set the pan on the heat just long enough to warm it through. During this time, you might take a minute to notice how pretty it looks, the lima beans peeking up out of the cream like cobblestones on an empty street. Actually, what it really called to mind for me was the Pebble Garden at Dumbarton Oaks, in Washington, DC. Have you ever been there? Remind me to tell you sometime about the afternoon I spent there with my mother, my sister, and my niece, and about how we accidentally got locked in the gardens at closing time, and how, as the sun started to set, we climbed our way to freedom over the brick wall that encloses the estate, giggling like schoolgirls until we were caught by a security guard. Or nevermind. I guess I just told you about it.

But about the cream and lima beans. It takes only a few minutes to warm them together, but in this short time, they do something sort of remarkable. Each brings with it a kind of sweetness - a green, starchy kind from the beans, and a rich, caramelly kind from the cream - and together, mingling and melding, they become unreally delicious. I mean, lima beans in cream. It even sounds delicious, a cute little near-rhyme. I can imagine this dish sitting beautifully alongside a piece of roasted chicken on a Sunday night. Or you could serve it as Miss Lewis did, on the holiday table. I think it would be spectacular with turkey, or with a roast of beef. I’m not entirely sure of how it will go with brownies and beer, but I’ve got my fingers crossed - about that and so much more.

Lima Beans in Cream
Inspired by The Taste of Country Cooking, by Edna Lewis

For this recipe, try to use the best, richest-tasting cream you can find. I am completely in love with Fresh Breeze Organic heavy cream, made in Lynden, Washington.

1 (16-ounce) bag frozen baby lima beans (about 3 cups)
1 cup heavy cream
¾ tsp. kosher salt
Freshly ground black pepper
2 tsp. unsalted butter

Dump the lima beans, still frozen, in a 2- to 3-quart saucepan, and add cold water to cover by about 1 inch. Place over medium-high heat, cover, and bring to a boil. Adjust the heat to maintain a brisk simmer, and cook for 15 to 20 minutes, or until the beans are tender. Drain into a colander, and then return the beans to the saucepan. Add the cream, salt, and a few grinds of black pepper. Stir gently. Warm over low heat, shaking and swirling the pan occasionally, until the cream is warmed through and slightly, ever so slightly, thickened. It will still look quite soupy. Do not allow to boil. Stir in the butter, and serve hot.

Yield: 4 to 6 servings


Blogger A Day That Is Dessert said...

Molly, if I were childless I would try this for an election night meal: your rationale is sound. I just can't do it to my wee ones! Too many bad lima bean memories. I think I'll opt for the brownies and beer (milk for the boys).

7:50 PM, November 03, 2008  
Blogger Melanie said...

This is the best election eve post I've read all night!

As a kid I thought I loved lima beans - until I asked for them as a part of my birthday meal. Then I found out I didn't really like them. But I'm willing to try again!

8:06 PM, November 03, 2008  
Blogger Leah said...

Hmm, it's such a shame I'm the only one in this house who likes lima beans. I'd be forced to eat the whole pot. How sad.

And Dumbarton Oaks! I lived right around the corner from there, on Q and 28th, for a whole year. Oh man, what a neighborhood.


8:07 PM, November 03, 2008  
Anonymous Anonymous said...

Sometimes you just bring me to tears...in a good way! :-)

P.S. Sorry, I don't mean to be anonymous, it's just the quickest way to say hi right now.

P.P.S. I loooove your blog

8:15 PM, November 03, 2008  
Blogger Michelle said...

Love how the green stripes of the towel pick up the fresh, green color of the beans. And, thank you, for providing an easy recipe ... I don't think my brain could handle anything else until this election is over.

8:16 PM, November 03, 2008  
Blogger andrea said...

yes, yes fingers crossed for tomorrow! thank you for this lovely post, Molly! i have no lima beans at the moment so this will have to wait until later, but i do have cream and brussels sprouts--thanks for reminding me of those deliciously braised sprouts! that may just be my comfort food for tomorrow :)

8:18 PM, November 03, 2008  
Blogger Elle said...

Well really, anything soaked in cream can't be bad! I hope you're making the brownies you posted a long time ago, those incredibly fudgy ones. They're my go-to recipe, much to my mother's dismay.

Oh god, the election...Luckily, there's a plate of devil's food cupcakes in my fridge to help me through it.

8:19 PM, November 03, 2008  
Anonymous Mandy said...

It's really, really nerve wracking this whole event. I thought I could move to Canada, sit back and swig maple syrup in sweet oblivion. But you're right, tomorrow night is a night for comfort food, southern food, something we are woefully without here in the Great White North. Perhaps I'll make this with biscuits. Now that sounds good.

8:22 PM, November 03, 2008  
Anonymous dana said...

you crack me up...that's all I'm saying. Man, I thought I had it bad for food! Keep up the great work....I love the election night menu. I was shooting for cheese and wine! and apple galette of course...cheers!

8:26 PM, November 03, 2008  
Anonymous Jelena said...

I think something delicious and comforting is definitely called for for tomorrow's election. I can hardly wait.

8:31 PM, November 03, 2008  
Blogger The Mouse said...

I was just trying to settle on a comforting election night menu. this sounds good but I'm baffled by the consistency. Do you eat it with a spoon?

8:31 PM, November 03, 2008  
Blogger kickpleat said...

i'm hoping like crazy and i've got my fingers and toes crossed for tomorrow. as for the lima beans, i may have to join in on the cream and beans.

9:03 PM, November 03, 2008  
OpenID Carrie said...

I can see why this makes you enthusiastic, especially in "these" times. It's so perfectly balanced and humble. Kind of like the guy who's going to take the office.

Speaking of your four key words, I had a few similar crush on my meal last night. Brussels sprouts braised in butter and orange juice. Mmm.

9:07 PM, November 03, 2008  
Blogger Lael said...

I like your election night menu quite a lot. I bet it distracts quite well from the nail chewing many of us may be prone to do to calm our nerves. By the way, did I ever go back and comment on your brussels sprouts and cream post? Well, I made it recently, and it was absolutely amazing.

9:18 PM, November 03, 2008  
Blogger Jesse said...

Okay, my head is in the election clouds. I first read your post as lima beans in ice cream... and it bears testament to my deep and profound love of lima beans that it actually got my interest piqued. I'm glad though I misread it, but my interest is still piqued about the ice cream thing? I hope your night goes well tomorrow. My friends and I have decided to drink the night away, assuring each other that no matter what happens we'll most likely all end up in tears.

9:19 PM, November 03, 2008  
Anonymous Anonymous said...

I'm weak. I'm a coward. I just can't do it... lima beans were never meant to be enjoyed. Obviously a notion held over from my childhood, but lb's are still high on the list of foods I don't relish. My election night comfort bowl will hold mac and cheese with chorizo and jalapeno bits. Hmmm, leftover Halloween Snickers bites might have to do for dessert.

11:16 PM, November 03, 2008  
Blogger Gemma said...

I've been trying to think of a meal to keep me awake for as long as possible through the election coverage and while your photos are beautiful I think brownies and beer gets my vote. Of course over here the results won't be in until tomorrow morning so should that be brownies and milk for breakfast instead, or as well?

11:34 PM, November 03, 2008  
Blogger Jayne said...

Lima beans. Yum. And in cream. Even better. Very comforting. Comfort food is definitely what's needed on this election night.

12:11 AM, November 04, 2008  
Anonymous Lauren said...

I'm intrigued-- I definitely need some good election night food! As we're expats in London, I need something yummy and comforting to tide us over as we have a _long_ wait ahead. (The earliest polls don't close until midnight Greenwich Mean Time). So I'll give a hunt for some lima beans today.

12:52 AM, November 04, 2008  
Blogger Mama JJ said...

I think I'm making pizza for tonight. The kids have suffered a lot with my (perfectly fine) "weird" cooking what with the beef curry last night and, a couple nights before, the greens-ham-lentil stew that they gagged over. I had a fit at them---furious that they were turning up their noses at such wonderful food... But anyway, all that to say that I think I'll have to save the lima beans till next week (besides, I don't have any in the house right now---need to go write "lima beans" on the grocery list).

I'm nervous too,

2:54 AM, November 04, 2008  
Blogger Blushing hostess said...

I've had Edna Lewis on my mind too - I just applied the butter and herb braise to Brussels sprouts where it was just as lovely as on her spring onions. For a week or two more I will be here in South with the fresh beans and willinf to try cream braising... thank you!

3:02 AM, November 04, 2008  
Blogger shari said...

as luck would have it, we just bought a bag of dried lima beans. oh the love. i guess a southern girl can never get enough butter beans. go edna and go molly! xox

6:10 AM, November 04, 2008  
Anonymous Bridget said...

Wow, she's beautiful.

I love Brussels sprouts braised in cream. These lima beans look great too, although they certainly need to be reserved for special occasions!

6:35 AM, November 04, 2008  
Blogger Adrienne said...

Hm. Lima beans, eh? I don't know if I've ever even had them. And now if I make them your way first, how will I ever eat them any other way? Sigh... life is full of such dilemmas.

6:41 AM, November 04, 2008  
Blogger porter hovey said...

This looks just wonderful! Yes, don't forget to vote today!!

7:08 AM, November 04, 2008  
Anonymous Luisa said...

LOVE - the post, the photos, lima beans, cream, you, THIS FREAKING DAY, LOVE. xo

7:27 AM, November 04, 2008  
Blogger Kathleen said...

Those look amazing! I'm a recent transplant from Seattle to Hamburg and I'm not entirely sure how I'm going to get through tonight. It scares me to fall asleep before most of the polls have closed. I already have both brownies and beer (I am in Germany after all) to fuel the evening, but the part of the Limas (which I love) will be played tonight by cabbage pie.

8:22 AM, November 04, 2008  
Blogger Emily Rose said...

this dish sounds wonderful- I love lima beans with my whole heart!! So simple and yet so decadent!

8:45 AM, November 04, 2008  
Blogger Jes said...

Dear Molly,
It was your Greek style lima beans that won me over, much to my mother's surprise. This recipe sounds delicious. I'm certain I'll try it.

Though tonight, it may have to be beer and brownies for me as well; I've been so jittery about today.

9:05 AM, November 04, 2008  
Blogger Bailey said...

Hello -
I am a filmmaker in Atlanta. I read your blog with the mention of Edna Lewis and her recipes.

I just wanted to let you know I produced a 21 minute documentary about Miss Edna Lewis and its viewable in its entirety on Internet at a Gourmet Magazine website:


and at a Georgia Public Broadcasting website:


My documentary is called Fried Chicken and Sweet Potato Pie.

My website,


has more information about the film and the story of Miss Lewis.

Bailey Barash

9:46 AM, November 04, 2008  
Blogger janna said...

ooohh.... this will definitely be my dinner tonight. Lima beans are my number 1 comfort food anyway,usually just with butter and pepper, But I actually have cream in the fridge, so, obviously, it's meant to be...

10:36 AM, November 04, 2008  
Blogger Lisa said...

Did they add that "Please note: Gates are locked at closing time" message to the website after your visit?

These look very yummy. Lima beans are on the list of foods I couldn't bear as a child, a list I now think of as Learn to Love Them Because It's Not the Black-Eyed Peas' Fault the Lunch Ladies Cooked Them Like That. Conquered so far: okra, black-eyed peas, cole slaw.

10:40 AM, November 04, 2008  
Blogger Heather said...

Oh you, Edna's comfort food is certainly in order on a night like tonight. And beer.

Just a note to say though: I have made these with fresh and with frozen, and wouldn't kick either off my dinner table, but damn: run, don't walk, when your farmer's market has the fresh stuff.

11:14 AM, November 04, 2008  
Anonymous Rachel said...

Hmm...the thought of beans in cream makes me a bit squeamish, although I am prepared to give you the benefit of the doubt. Unfortunately (or fortunately?), I am experiencing a cream overload at the moment (I made nalysnyky over the weekend - it wasn't terribly traditional, but I think mine's better!). But I will keep this in mind.

1:29 PM, November 04, 2008  
Anonymous Haley said...

I love your blog... it always makes me smile.

I'm not the biggest fan of lima beans, but your pictures and beautiful descriptions makes me want to eat them right now.

i think sitting in front of the tv with my fingers crossed over warm brownies sounds pretty great. i think i'll join you :)

1:30 PM, November 04, 2008  
Blogger StylinGirl said...

Here's another Lima bean combo to try- i swear by Limas cooked with a little chicken broth, garlic salt and butter (brothy is best!- cook until VERY tender- closer to 40 minutes) served in a bowl with steamed Basmati rice. The nutty rice works so well with the creamy beans- mmm.

1:35 PM, November 04, 2008  
Blogger elizabeth said...

molly- I have to say I was weary at first. I'm from the south and used to lima beans (my grandmother whipped up lima beans and corn for every holiday I remember), but I have since strayed away from the lima bean, not out of distate, but out of uncertainty. would I really love to eat them as much as when my grandmother had them on our holiday table? your post has me intrigued, and i think i must give this a try sometime... sometime when i feel there's room for that 1 cup of cream.

2:02 PM, November 04, 2008  
Blogger Payal Shah said...

Lima beans in cream sounds delicious and simple to make. I will definitely have to give it a try.

3:05 PM, November 04, 2008  
Blogger Candy said...

I read your article in the foodie mag today while waiting in line to vote! Thanks for making it go a bit quicker.

3:54 PM, November 04, 2008  
Blogger Lynn said...

Ok, I can do lima beans..since it wasn't forced on us as kids we enjoy this in our house.

4:31 PM, November 04, 2008  
Anonymous Lola said...

I just discovered your blog a week or two ago. Made the tomato soup this weekend, with the addition of some wonderful discount soup heirloom tomatoes. It was heavenly! Now on election night, we are about to try the lima beans in cream. It just seems like the food for the night! Thanks for the inspiringly delicious blog.

5:59 PM, November 04, 2008  
Blogger Judy said...

I love lima beans. I have to definitely try these. Brownies and beer are good too!! I'm having a glass (or 2) of wine and catching up on my blogs while watching the results!!

5:59 PM, November 04, 2008  
Blogger Kristen said...

Molly, You sure have a way of making an ordinary recipe seem impossibly delicious. If I had seen this recipe elsewhere, I would have passed it by. I don't know if its your beautiful photography or your words that does it.

Another example of this - I made your boiled kale today. Who knew kale could be so delicious?
Now I am ready to try lima beans in cream. Thanks!

6:55 PM, November 04, 2008  
Blogger lisa s said...

i think lima beans are totally underrated. make some of the best soups ever.

this looks so yummy

7:06 PM, November 04, 2008  
Blogger Jess said...

Molly, I have to say . . . I'm not sure I'm convinced. For some reason I just can't wrap my mind around it.
But, I trust you.
So if I ever find myself with lima beans in the freezer and cream in the fridge, I'll know exactly what to make.

8:07 PM, November 04, 2008  
Blogger KatyBelle said...

I'll admit, I'm quite squeamish about beans. I think it's something about the texture. And the fact that my grandmother used to force me to eat Heinz baked beans on toast for lunch all the time.

And as a voyeur, looking in on the American election, via the CBC, I've been enjoying leftover Halloween candy and Irish Breakfast tea.

8:24 PM, November 04, 2008  
Anonymous Angielala said...

I can't embrace Lima Beans, but you have inspired me to make some creamed Green beans.

I usually only permit myself to have them on special occasions, like my birthday and holidays, but I think the most history-making election of our life-time does count!

To the store!

4:26 AM, November 05, 2008  
Anonymous Erin said...

Yum, lima beans have been a top ten favorite of mine since I was a kid. My brother and sister would fish them out of their alphabet soup and give them to me when our parents weren't looking. . . mmm.

7:22 AM, November 05, 2008  
Blogger Rachel said...

Sorry but my Mom used to make theese and I called them Lima Beans with Spackle...you know like wall plaster...lol...

Guess that leaves more for you...

10:51 AM, November 05, 2008  
Blogger Blue Sky Dreaming said...

I haven't thought about lima beans in years but I have a new husband...he says he likes lima beans so I'll give it a try! thanks in advance.
Mary Ann

12:55 PM, November 05, 2008  
OpenID teawithbuzz said...

I wish I had known about this when our CSA gave us fresh lima beans a number of weeks ago. Oh well, I will have to keep it in mind for the future!

4:25 PM, November 05, 2008  
Blogger Ryanne said...

I'm a new blog reader, and I'm wondering, is this a food blog? Well anyways, I like it so far, but I'm not very fond of lima beans :s

6:25 PM, November 05, 2008  
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8:46 PM, November 05, 2008  
OpenID starrybluesky said...

I'm not sure I've even had Lima Beans ( maybe we call them something else here ? )- but your photos and lyrical description make me want to try them :)

1:10 AM, November 06, 2008  
Blogger Who Has Time To Cook? said...

I, too, have many bad lima bean memories, but your mention of the braised brussel sprouts has peaked my interest. -- Jean

7:01 AM, November 06, 2008  
Blogger Miss Kate said...

Ma'am, you have the singular ability to a) make me want to eat my vegetables, and unpopular vegetables at that and b) present them with perfect timing makes me smile every time.

Who thought lima beans could be so festive?

9:57 AM, November 06, 2008  
Blogger Cakespy said...

I adore lima beans--I've got to try this one out. And yay again for the election results!

10:02 AM, November 06, 2008  
Anonymous Hillary said...

I can just feel your excitement and nervousness about the election in this post! Hope you are thrilled about the outcome! Lima beans and cream aren't something I would have ever come up with, but they do have a certain intrigue about them.

7:19 AM, November 07, 2008  
Blogger Ann said...

Looks so yummy. I think I can pull that one off and try it this weekend.

7:39 AM, November 07, 2008  
Anonymous entropy said...

Arrgh, so unfair - after your brussels recipe I would be very willing to try this but I don't think I've ever seen lima beans in England. Any ideas for a suitable bean substitute? Maybe frozen broad beans (peeled)?

4:05 PM, November 07, 2008  
Blogger Molly said...

Entropy, broad beans should work, or you might try edamame. Neither has quite the same creamy, starchy quality that a lima bean has, but I think they would be lovely anyway.

1:41 PM, November 08, 2008  
Blogger Nouveau Chef said...

I can't believe there is another person in the world who eats creamed lima beans!! This is my all time favorite, "make a whole pot when no one else is home" comfort food splurge. My grandmother made this for me when I was very little and I've loved it ever since. My grandma's recipe is just a little bit different in that you steep the cream with 3 whole cloves, 1 bay leaf, 5 peppercorns, 1 T. dried minced onion (or chopped fresh shallots) and a few grates of nutmeg. After the beans are cooked you strain the cream over the beans and add a tablespoon of butter and salt to taste. It smells so wonderful when you are steeping the cream and it tastes even better. Lately I've been doing this same recipe with frozen edamame instead of limas and it is just as tasty and I'm getting my good soy at the same time.

10:10 PM, November 08, 2008  
Anonymous TinaBean said...

Hi Molly,
I have been enjoying your blog for a while. I made your Kale with garbonzo beans last week.

The night before the election I was worried that I may live through another sad election with out any food in the house. I got a pork roast on the way home and put it in the slow cooker. On Tuesday, I took a break from work and walked to the Pike Place market to for taco fixings. I was making tacos at 8:04 when they announced that Obama was our president elect. It supports my theory that it is always good to have a food plan.

1:45 PM, November 10, 2008  
Anonymous eleonora said...

Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

3:05 PM, November 10, 2008  
Anonymous Anonymous said...

I am a frequent reader of your blog, but have never posted before.

Last month I was lucky enough to eat at Watershed in Decatur, GA where I ordered the hot vegetable plate. The most perfect item on a lovely plate of amazing veggies was a pile of lima beans (or as we call them in the south, butter beans) cooked in cream. I am so thrilled to have the recipe in hand while I can still get fresh butter beans at my local farmer's market. Thanks for sharing!

9:38 AM, November 13, 2008  
Blogger Stephanie Jo said...

Yeah.........these were insane. I have not made lima beans for years because I have a mildly picky husband, but when I saw your photo I said "You're trying lima beans!" They were amazing. Thanks so much for the great recipe. Also, I would just like to throw in that I've also made your recent Bon Apetit recipes for leek confit and pomodori al forno. (Hope I got that right...)Unbelievably delicious. My 13 year old gastronome-in-training comes home from school and has French bread with capricho de cabra and leek confit for a snack. Lucky kid, yes? Thanks again.

9:18 PM, November 16, 2008  
Blogger Patricia said...

I LOVE lima beans and have been eating them a lot lately as they have really good organic (albeit frozen)ones at my local food co-op. I am trying these highly underrated legumes in cream the first chance I get, thanks for the excellent idea! Patricia

9:10 AM, November 22, 2008  
Blogger Matt and Kathy Feil said...

These were delicious if not addicting. I made them as a side to a beautiful steak house style dinner. I let everyone else feast on the rest of the meal and I enjoyed the Lima Beans in Cream as my appetizer, meal and dessert! Thank You!!!

4:47 PM, December 06, 2008  
Blogger Lael said...

Molly, I'm making this today with dried fava beans, small diced potato, and fennel. We'll see how it goes (just trying to use what's in the fridge!). But I was wondering if this recipe somehow missed getting on your recipe site? I was searching for it and couldn't find it. Just thought you'd want to know, in case you forgot to add it. (otherwise, I'm blind.)

11:18 AM, January 27, 2009  
Anonymous Anonymous said...

the best way to eat this is to cut a still warm from the garden beefsteak tomato into it. Poor man's oyster stew my great great grandmother used to say.

9:27 AM, February 25, 2009  
Anonymous Anonymous said...

willing to give lima beans another chance!
also am trying the stewed prunes from your book with greek yogert

8:31 AM, March 13, 2009  
Anonymous Dazy said...

These recipe is awfully mouth-watering! And would keep me busy in the kitchen, again. I think this would be just perfect for my kids who are crazy for it!

5:32 AM, May 28, 2009  
Anonymous Laura said...

Nothing wrong with some limas! My Grandma had an amazinggg lima bean recipe where she put very little water in the pot, with loads of butter, and let it cook out, until the limas were soft and the the butter had become a sort of thick sauce... it was amazing.

4:17 PM, September 06, 2010  

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