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Baked Lima Beans

Baked lima beans seasoned with salt and nut butter, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lima beans and butter work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 414 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Baked Lima Beans

Ingredients

Directions

Prepare the beans

  1. Soak the Lima beans in cold water and bring to a boil.

  2. When the skins are puffed and loose, drain the water and rinse with cold water.

  3. Press the beans between your fingers to remove them from the skins.

Cook and season

  1. Cook the beans in a pot, stirring occasionally to prevent sticking.

  2. Once cooked to a smooth and dry consistency, season with salt and nut butter to taste.

Bake and serve

  1. Transfer to a pudding dish and bake until golden brown.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lima beans + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lima beans
Provide the starchy, creamy base that becomes smooth and dry when cooked down.
Nut butter
Adds fat and rich, nutty flavour that carries into the baked surface.

The step that matters

Cooking the beans until smooth and dry. Beans cooked with too much free water stay loose and will not brown well in the oven. Stirring prevents scorching on the pot bottom, and the starch must be fully cooked and mashed so the texture is smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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