As children we all hated lima beans. My mother didn’t so we ate them, unenthusiastically to be sure, but we ate them. Democracy ended at the dinner table and crazed protesters where ejected or worse. However everyone loved butter beans boiled with smoked ham hocks. The lima beans were also boiled with ham hocks but we just saw this as a waste of ham hock. What a surprise to read that lima beans are, allegedly, just green, young butter beans! Could be “fake news” and better not to chance it because it changes nothing.
For New Year’s Day lunch I roasted a boneless lamb leg roast, born and raised in New Zealand but processed in the U.S. What does that mean? I do know that the roast was missing that unique New Zealand grass tang, but at least it didn’t smell like mutton.
There was a little green cooking button on the meat that I’ve never seen on a lamb leg before. Processing? Doesn’t matter, I ignored it and cooked the roast for as long as I wanted to cook the roast.
My rosemary plants laugh in the face of snow and ice, so I had plenty for my fennel seed, garlic and rosemary rub. I added rose peppercorns because they’re pretty 🙂
Anyway, we had a nice meal with the lamb and roasted vegetables for New Year’s and the leftover lamb was adequate for an additional lunch on Tuesday with our friend Marianne. Souvlaki pitas stuffed with lamb, Greek salad and dolloped with tsatziki sauce.
The Greek salad looked good enough to be eaten as is. Think of making this with crumbled feta!
The sauce was easy to make with thick, “normal” greek yogurt, mint and winter cucumber.
I also made some Korean quail eggs because I had quail eggs, garlic and chillies for babies. They didn’t really fit into the theme of the meal but were good anyway.
What Honesdale needs is a family owned bakery. What we have is Weiss supermarket 😦
Butter Bean Soup
1 lb smoked pork neckbones
1 large onion, chopped
2 celery branches, diced
2 carrots, diced
4 garlic cloves, chopped
2 bay leaves
2 large Maggi chicken cubes
1/2 tsp black pepper
4 cans butter beans
Place the neckbones, onion, celery, carrots, garlic, bay leaves, Maggi cubes and black pepper in a large stock pot. Cover with water to about 3 inches above the ingredients, bring to a boil, then simmer for 1 1/2 hours. Remove the neckbones from the pot, discard the bones, chop the meat and add back into the pot along with the butter beans. Simmer for an additional 30 minutes.