It is official, I am obsessed with these lima beans. A month or so ago, I was perusing the comments on David Lebovitz’s website when I came across one of his talking about how his mother made lima beans. Apparently, she tossed them into a pan a long with a roast and let them cook away. A few weeks ago, I picked up a humble chuck roast and as I went for the usual potatoes and carrots I remembered the limas. So, I picked up a bag and lined my roaster with the creamy little gems and was not disappointed.
All through the meal (and beyond) I sat there irritating the daylights out of Phil, over the seemingly magical attributes of these limas. I mean honestly, it is the picture of simplicity and delightfulness aside from beef and lima’s the only seasoning was sea salt, and freshly ground pepper. The flavors remind me of being a kid, when simplicity reigned and a healthy dose of salt and pepper was enough to whet the appetite.
After all of my prostrations I hope they live up to your expectations. But, honestly if they don’t that’s alright,more for me. I’m just glad David Lebovitz had a smart mother.
I have no idea how Mr. Lebovitz’s mother did her limas, but here is a set of guide lines for you to use for my very simple and basic version. From what I gathered hers were crisp, so I’ve tried it with the lid both on and off. I like mine more creamy so at the 45 minute mark I place the lid on mine to preserve the moisture.
2-3 lbs Chuck Roast, brought to room temp
1-2 lbs Small Lima Beans, frozen will do
Sea Salt, to taste
Freshly Ground Pepper, to taste
Preheat your oven to 425F and season the roast with sea salt and pepper.
Place the chuck roast in a Dutch oven and surround it evenly with the limas. Season the limas. Place in the oven uncovered and allow to roast for 15 minutes before lowering the heat to 325F. After another 30 minutes place the lid on for a creamier bean or continue with the lid off. Roast for another hour to an hour and fifteen minutes until the meat is tender.
Note: I would do 2 lbs of beans if I were you to ensure leftovers. I put some of the leftover on toasted baguette and highly recommend it.
This looks like fun, good simple fun! Thanks. I can’t even recall the last time I ate lima beans. We tried growing Christmas limas last year, but they mustn’t have been very fond of West Marin. They never really took off like our Scarlett Runners did (they made a gorgeous bean teepee). If you gave frozen beans a try and they worked, I’m game.
Denise, You know I usually like dried beans, but I’ve never been able to find quality small limas dried. They usually break open and become waterlogged during cooking muting the flavor. IMO, frozen is the best alternative.
I grew beans out in the Hamptons with little success. I blame it on the sandy soil.
I love lima beans, and have ever since I was a kid. My mom says I used to eat them with ketchup, the thought of which sort of horrifies me now… I’ll definitely be giving this a try soon (I am back to the bay area and its produce-y goodness for good on Thursday! woo hoo!)
Jen, I think a lot of kids go through a ketchup phase. If you were doing that now I’d be worried.
Good luck getting moved this week!
Wow, wish I had read this before I did my roast last weekend….. it sounds delicious. I think the more moist version is more me than the crispy finish.
I did have flageolet beans with the roast, but simply boiled then topped with fresh butter. Will be keeping in mind to roast beans with meat for next time.