Squishy Beans

In case you haven't noticed, I live with a house full of picky eaters.  They don't like this and they don't like that, and if they even see a trace of an onion or pepper, you can forget it.  They would rather starve! That being said, we have found something that our little Pickle loves.  She calls them squishy beans, but to the rest of the world, they are Lima beans.  I asked her why she calls them squishy beans, and she simply replied, "they squish when you bite into them."

I did not grow up eating these beans.  My mother didn't care for them.  I believe my first experience with them was on a camping trip with a college boyfriend, and his family called them butter beans.  Little did I know, they are basically the same bean, depending on the size.  I use Baby Lima beans that are frozen, and cook them about an hour.  There are rarely any leftovers, because Pickles will eat them until they are gone.

These little squishy beans take on a creamy texture when simmered for a little while.  The longer they simmer, the better they taste...

These are squishy beans in the freezer case...

Some homemade chicken stock. It is chilled and a little like chicken jello...

Add the frozen beans and chicken stock to a small saucepan.  Simmer over medium -low.

Season with Greek seasoning and continue simmering...

Serve squishy beans on the side of your favorite main dish. We enjoyed these with beef tips and rice, per Pickles request.

I hope you will now try Lima beans, or if you rather, squishy beans.  At least it was not another night of traditional green beans!

"Squishy" Lima Beans

1 bag frozen Lima beans
1 cup chicken stock
1 teaspoon Greek Seasoning

Combine all ingredients in a small saucepan and simmer about 1 hour or until tender and creamy. Add water while cooking if necessary.